Grilled Swordfish Salmoriglio Recipe

There’s something absolutely magical about Grilled Swordfish Salmoriglio: thick, succulent swordfish steaks, set ablaze with a tangy, garlicky Sicilian sauce that’s bright with lemon and fresh herbs. This dish is everything you want in a showstopping summer centerpiece—simple, packed with flavor, and just the right amount of impressive for weeknight family dinners or festive backyard gatherings.

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Ingredients You’ll Need

The magic of Grilled Swordfish Salmoriglio is that every ingredient matters—a handful of fresh, vibrant things come together for a feast that’s more than the sum of its parts. Here’s what each one brings to the table, and why you shouldn’t skip a single one!

• Fresh swordfish steaks: The star of the show! Seek out a clean, white, 1½-inch-thick steak with a mild, ocean-bright aroma for the juiciest results.
• Lemons (zest and juice): Zesty lemon gives both the marinade and sauce a burst of citrus brightness that defines classic salmoriglio.
• Fresh garlic (minced): Don’t be shy—a tablespoon perfumes the marinade and sauce, adding gentle heat and irresistible aroma.
• Extra virgin olive oil: Use your best bottle here; it marries all the flavors and brings richness to both the marinade and finishing sauce.
• Dry oregano: Authentic Sicilian flavor with just a touch of peppery depth—fresh oregano can be used in a pinch, but dry is traditional.
• Kosher or sea salt: Highlights the natural flavors of the fish and the tangy sauce.
• Freshly ground black pepper: Just a dash adds warmth and gentle spice without overpowering.
• Fresh Italian flat leaf parsley: Brings an herbal, almost grassy freshness that perfectly balances the bold citrus and garlic.
• Cold butter: Melted over the hot, grilled swordfish, it adds richness and sheen to every bite for that restaurant-worthy finish.

Variations

One of my absolute favorite things about Grilled Swordfish Salmoriglio is how easily it adapts—whether you’re working with what you’ve got on hand, tweaking for allergies, or just want to explore new flavors. Here are some simple ways to make this recipe your own:

• Grilled salmon or snapper: Swordfish is classic, but thick steaks of salmon or snapper take beautifully to this same marinade and bright sauce.
• Herb swap: Trade parsley for fresh basil or dill for a slightly different green, herbal lift.
• Citrus twist: Try orange or blood orange zest and juice instead of lemon for a sweeter, softer flavor profile.
• No grill? Use a cast iron skillet or grill pan on the stovetop for striking, caramelized swordfish even without firing up the barbecue.

How to Make Grilled Swordfish Salmoriglio

Step 1: Prepare the Swordfish

If you brought home one big, beautiful swordfish steak, start by cutting it in half so you’ve got two even 1½-inch-thick portions. This helps both pieces cook perfectly and be easy to handle on the grill. Place them in a gallon zip-top bag so they’re ready for marinating magic.

Step 2: Make the Marinade and Sauce

In a small bowl, combine the zest from your lemons (save the juice for later), garlic, olive oil, oregano, salt, and pepper. Give it a good mix, then pour HALF of this mixture over the swordfish in the bag. Seal it tight and let the fish soak up those bright flavors for one hour at room temperature. Reserve the other half in the bowl—you’ll finish it into the salmoriglio sauce right before serving.

Step 3: Finish the Sauce

Once your swordfish is marinating, add freshly squeezed lemon juice and chopped parsley to the reserved half of the marinade. This sauce bursts with tangy, herbaceous flavor and will be dazzling drizzled over the finished fish.

Step 4: Heat and Prep the Grill

Light your outdoor grill with one side on high and the other on low (two-zone heat makes all the difference!). Scrub and oil the grates—this keeps your swordfish from sticking and gives you those dream-worthy grill marks.

Step 5: Grill the Swordfish

From the bag, brush off any large bits of garlic or zest (they can burn). Set the swordfish over the blazing hot side and grill two minutes. Give each steak a quarter-turn for diamond crosshatches, grill two more minutes, then flip and repeat. This step gives you eight glorious minutes of sizzle—your fish should be marked and starting to caramelize!

Step 6: Finish Cooking on the Cool Side

Now, move your swordfish onto a double-folded sheet of foil placed on the cooler side of the grill. Close the lid and let the heat gently finish the cooking—about 1 to 6 minutes, depending on thickness. You’re aiming for an internal temp of 145°F and flesh that’s just opaque. For those thick 1½-inch steaks, this is usually 6 more minutes (14 total), but thinner steaks will finish quicker—so grab that instant-read thermometer!

Step 7: Butter and Serve

As soon as the swordfish comes off, top each with a generous dollop of cold butter. Watch as it melts into the warm surface, creating an instant, glossy sauce—then slice each steak in half to make four portions. Pour your vibrant salmoriglio sauce over or serve it alongside and let everyone dig in!

How to Serve Grilled Swordfish Salmoriglio

Garnishes

A shower of extra chopped parsley and a few slices of fresh lemon brighten up the platter and make every serving feel special. I also love a finishing drizzle of olive oil just before bringing the swordfish to the table.

Side Dishes

Keep the Mediterranean vibes going with a big platter of grilled seasonal vegetables, a light citrusy salad, or some simple roasted potatoes. Crusty bread to mop up the salmoriglio sauce is always a good idea!

Creative Ways to Present

For dinner parties, slice the swordfish and fan the pieces out on a platter with extra sauce in a pretty bowl. Or, top grilled swordfish over a tangle of lemony arugula and shaved fennel for a restaurant-worthy plate. You can even tuck leftovers into sandwiches topped with a spoonful of leftover sauce for a splashy lunch!

Make Ahead and Storage

Storing Leftovers

Store any leftover Grilled Swordfish Salmoriglio in an airtight container in the fridge for up to two days. The sauce can be kept separately so you can spoon it over leftovers as needed.

Freezing

Swordfish is sturdy enough to freeze! Wrap any cooked portions tightly in plastic and store in a freezer bag for up to a month. Let thaw overnight in the fridge for best results, but know that the texture may shift a bit compared to fresh.

Reheating

To reheat, warm gently in a covered skillet over low heat, or use short bursts in the microwave, just until hot. Add a splash of olive oil or lemon to refresh the flavors—avoid overcooking to keep the fish tender.

FAQs

Final Thoughts

If you’re looking to win over guests or just treat yourself to something truly special, Grilled Swordfish Salmoriglio is a dish worth savoring. Gather your lemons, fire up that grill, and get ready for a meal that tastes like summer on the Mediterranean—delicious, breezy, and full of joy. I can’t wait for you to try it!

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