Simple Salmoriglio

This lemony, herby sauce is a Sicilian classic—and it's the sauce we used on this month's cover.
Publish date:
fish with simple salmoriglio sauce

Recipe by Janet Taylor McCracken


  • 1 lemon

  • 1/2 cup EVOO

  • 3 tbsp. chopped fresh flat-leaf parsley

  • 2 tbsp. drained capers, plus 2 tsp. brine

  • 2 tbsp. finely chopped shallot

  • 1 tbsp. plus 1 1/2 tsp. chopped fresh oregano


1. Using a citrus zester (which has 5 holes along the top), zest the lemon, then cut it in half. Juice 1 half to measure 2 tbsp. of juice. 

2. In a small bowl, whisk the lemon zest and juice with the remaining ingredients; season with salt and pepper.