Grilled Swordfish Salmoriglio Recipe

Get ready to wow your taste buds and impress dinner guests with Grilled Swordfish Salmoriglio—a vibrant Italian classic that pairs juicy swordfish steaks with zesty, herby salmoriglio sauce. This dish is sunshine on a plate, bursting with lemon, garlic, and the unmistakable aroma of a smoky grill!

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Ingredients You’ll Need

One of the best things about Grilled Swordfish Salmoriglio is just how simple the ingredient list is—yet each plays an essential role in building bright, bold flavor. These are kitchen basics that truly shine when combined in this classic Sicilian recipe.

• Fresh swordfish (2 pounds): The star of the show! Choose the freshest, thick-cut swordfish steaks you can find—look for moist flesh, a clean color, and a briny sea aroma.
• Lemons (2, zest and juice divided): Their zest brings sunshine-bright aroma, while the juice adds a fresh, tangy kick to both the marinade and the salmoriglio sauce.
• Fresh garlic (1 tablespoon, minced): For an irresistible depth and signature savory bite in the marinade and sauce.
• Extra virgin olive oil (1/2 cup): Opt for the best quality you can—this gives the sauce its silky, luxurious feel and rounds out the sharpness of the lemon.
• Dry oregano (1 teaspoon): Adds a whisper of Sicilian earthiness and balances the citrusy notes—with no need to overdo it.
• Kosher or sea salt (1 teaspoon): Enhances flavor and helps keep the swordfish tender and juicy on the grill.
• Freshly ground black pepper (1/2 teaspoon): Offers a touch of heat and complexity—don’t skip it!
• Flat leaf parsley (1/4 cup, chopped fine): Lends color, freshness, and a gentle herbal note that brightens the sauce.
• Cold butter (4 tablespoons): Melts over the finished swordfish, creating a glossy finish and extra layer of richness.

Variations

Grilled Swordfish Salmoriglio is a classic for a reason but don’t be afraid to make it your own! Here are a few fun ways to get creative based on what’s in your pantry, who you’re feeding, or the vibe you’re after.

• Citrus Twist: Swap out half the lemon for fresh orange or lime juice for a new sunny note in your salmoriglio sauce.
• Herb Lover’s Version: Add chopped fresh basil or mint along with (or in place of) the parsley for even more herbal complexity.
• Spicy Kick: A pinch of red pepper flakes in the marinade will give the swordfish a gentle, warming heat without overpowering its flavor.
• Different Fish: If swordfish isn’t available, try thick tuna steaks or halibut—just adjust the cook time based on thickness.
• Non-Grill Option: Pan-sear the swordfish in a heavy skillet if you don’t have access to a grill—it’ll still be full of Mediterranean flair.

How to Make Grilled Swordfish Salmoriglio

Step 1: Prep the Swordfish

If you bought a large steak, slice it in half so you have two equally thick fillets—about 1 ½ inches each is perfect. This helps ensure even grilling and makes plating a snap. Place the fish in a gallon-size zip bag, ready to soak up all those flavors.

Step 2: Whisk the Marinade & Sauce Base

In a small bowl, mix together the lemon zest, minced garlic, olive oil, oregano, salt, and pepper. This fragrant blend serves double duty as both a marinade and the flavor base for your finishing sauce.

Step 3: Marinate the Swordfish

Pour only half of the lemony mixture over the swordfish in the bag, seal it up, and let it rest for one hour at room temperature. This short but sweet marinade is the secret to the swordfish’s juicy, flavorful results.

Step 4: Build the Salmoriglio Sauce

Stir the lemon juice (about ¼ cup) and chopped parsley into the reserved half of your marinade. Set this aside—it’ll become the dazzling sauce you’ll pour over your finished Grilled Swordfish Salmoriglio.

Step 5: Get Your Grill Scorching Hot

Preheat your grill with one side on high heat and the other cool (indirect heat zone). Clean and oil the grates well—this prevents sticking, which is extra important with fish.

Step 6: Grill the Swordfish Steaks

Remove the fish from the marinade and brush off excess bits of garlic or zest that might burn. Lay the steaks on the hot side of the grill and brush with a bit of the marinade from the bag. Cook two minutes, then turn a quarter to get gorgeous crosshatch grill marks; cook two more minutes and flip. Repeat the process for the other side—for a total of 8 minutes direct grilling.

Step 7: Finish Cooking Over Indirect Heat

Place a folded sheet of foil on the cool side of the grill. After 8 minutes, transfer the swordfish to the foil, close the lid, and maintain a steady grill temperature of about 350°F. Let the steaks finish cooking gently for another 1–6 minutes (depending on thickness) until just cooked through (145°F internal temperature is your cue).

Step 8: Butter & Serve

As soon as you remove the swordfish, top each piece with a pat of cold butter and let it melt over the fish. To serve, slice each steak in half for four portions and spoon the vibrant salmoriglio sauce over each—or serve the sauce on the side for dipping and drizzling at the table.

How to Serve Grilled Swordfish Salmoriglio

Garnishes

A generous shower of chopped fresh parsley or basil over the finished dish instantly brightens it up. Add a wedge of lemon on each plate—there’s something magical about squeezing a little extra juice right before taking that first bite of Grilled Swordfish Salmoriglio.

Side Dishes

This swordfish is fantastic with sides that offer texture and soak up the vibrant sauce—think fluffy herbed rice, a rustic grilled vegetable medley, or roasted baby potatoes. A simple arugula salad drizzled with olive oil and lemon is always a winner alongside Grilled Swordfish Salmoriglio, too.

Creative Ways to Present

For a showstopping presentation, slice the swordfish on the bias and fan it out over a colorful bed of greens, then drizzle generously with salmoriglio sauce. Serve on a wooden plank or slate for a rustic Mediterranean feel—or nestle the steaks onto individual plates with a swirl of sauce, a sprinkle of flaky salt, and a tangle of microgreens for a more elegant touch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Grilled Swordfish Salmoriglio, let it cool completely and store in an airtight container in the fridge for up to 2 days. Keep the sauce in a separate jar—this helps preserve both the fish’s texture and the sauce’s vibrant flavors.

Freezing

Swordfish holds up better to freezing than most fish, but it’s still at its finest fresh off the grill. If you do freeze leftovers, wrap the steaks tightly in plastic and foil and use within 1 month. Defrost gently in the fridge before reheating for best texture.

Reheating

To reheat, place swordfish in a covered skillet over low heat with a splash of water or broth—just until heated through. Avoid microwaving, as it can toughen the fish. Drizzle with reserved salmoriglio just before serving to revive those zesty flavors.

FAQs

Final Thoughts

If you’re dreaming of effortless summer entertaining or just a weeknight meal that transports you to the shores of Sicily, Grilled Swordfish Salmoriglio is your answer. It’s fresh, lively, and comes together with so little effort—and believe me, it’s a recipe you’ll want to make again and again. Give it a try soon and let every bite remind you just how vibrant, delicious, and fun homemade seafood can be!

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