I can never resist juicy grilled swordfish crowned with buttery lemon herb salmoriglio, especially when every bite is bright, savory, and perfectly tender. This is the kind of seafood dinner that looks restaurant-worthy but belongs right on my backyard grill.

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I’m obsessed with Grilled Swordfish Salmoriglio because it tastes bold without trying too hard. The swordfish steaks come off the grill juicy, meaty, and smoky enough, then that buttery sauce hits with fresh lemon juice and herbs and suddenly I’m standing at the counter stealing bites before dinner even makes it to the plate.

And yes, I love how unfussy it feels. Big flavor, clean edges, no boring fish situation.

But the best part is that rich, tangy drizzle sinking into every grilled bite. Simple.

Bright. A little messy in the best way.

This is the fish dinner I crave.

Ingredients

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Swordfish is meaty and satisfying, almost steak-like, but still feels light.
Kosher salt wakes everything up, so the fish doesn’t taste flat.
Black pepper adds a little bite without bossing the lemony sauce around.
Extra virgin olive oil makes the salmoriglio glossy, rich, and very grill-friendly.
Butter brings a softer, rounder finish.
Basically, it makes things cozy.
Fresh lemon juice keeps the whole dish bright, clean, and not too heavy.
Lemon zest adds extra sparkle, if you’re into that fresh citrus pop.
Parsley gives it that green, fresh taste you’ll notice right away.
Oregano makes it feel sunny and Mediterranean, in the best weeknight way.
Garlic adds punch, because grilled fish loves a little attitude.
Red pepper flakes bring gentle heat.
Plus, you can totally dial it up.
White wine or vinegar adds balance when the sauce needs a tiny tang.

Ingredient Quantities

Swordfish steaks, 4 steaks about 6 to 8 ounces each

Kosher salt, 1 to 11/2 teaspoons plus more for finishing

Freshly ground black pepper, 1/2 teaspoon

Extra virgin olive oil, 1/4 cup for sauce plus 1 to 2 tablespoons for brushing

Unsalted butter, 2 tablespoons

Fresh lemon juice, 3 tablespoons (about 1 large lemon)

Fresh lemon zest, 1 teaspoon (optional for brighter flavor)

Fresh flat leaf parsley, 1/4 cup finely chopped

Fresh oregano, 2 tablespoons finely chopped (or 1 teaspoon dried oregano)

Garlic, 2 to 3 cloves minced

Red pepper flakes, 1/4 teaspoon (adjust to taste)

White wine or light white wine vinegar, 1 tablespoon (optional for balance)

How to Make this

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1. Pat swordfish steaks dry and season both sides with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper; let rest 10 minutes while you preheat the grill to medium high.

2. In a small bowl whisk 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 2 tablespoons unsalted butter melted, 2 to 3 cloves minced garlic, 1/4 cup finely chopped parsley, 2 tablespoons finely chopped fresh oregano or 1 teaspoon dried, and 1/4 teaspoon red pepper flakes; add 1 tablespoon white wine or light white wine vinegar if you want more balance, then taste and adjust salt and pepper.

3. Brush both sides of the steaks lightly with 1 to 2 tablespoons extra virgin olive oil to prevent sticking.

4. Oil the grill grates or use a hot cast iron grill pan and place the swordfish over direct heat; cook 3 to 4 minutes without moving to get good grill marks.

5. Flip and cook the other side 3 to 4 minutes until the fish is opaque and the internal temperature reaches 130 to 135 F for moist, slightly firm swordfish; thicker steaks may need an extra minute or two per side.

6. In the last minute of cooking, brush some of the salmoriglio sauce over the fish to warm and glaze it, reserving most of the sauce for serving.

7. Transfer steaks to a plate and let rest 2 to 3 minutes; finish with a light sprinkle of kosher salt and a grind of black pepper.

8. Spoon the remaining salmoriglio generously over the rested swordfish and garnish with additional chopped parsley and extra lemon zest if desired.

9. Serve immediately with lemon wedges and optional grilled vegetables or crusty bread to mop up the sauce.

Equipment Needed

1. Grill or hot cast iron grill pan
2. Long-handled tongs or fish spatula
3. Instant-read thermometer
4. Small mixing bowl
5. Whisk
6. Basting brush
7. Cutting board and chef knife
8. Measuring cups and spoons and a small plate for resting

FAQ

How do I tell when swordfish is cooked? Cook until opaque and firm with a slight give, about 3 to 4 minutes per side over medium-high heat for 1-inch steaks, or until internal temperature reaches 130 to 135°F for medium doneness.

Can I use a different cooking method if I do not have a grill? Yes. Pan sear in a cast iron skillet over medium-high heat with a little oil for 3 to 4 minutes per side, or broil 3 to 5 minutes per side, watching closely to avoid overcooking.

How far in advance can I make the salmoriglio sauce? The sauce can be made up to 24 hours ahead and refrigerated in an airtight container. Bring to room temperature and whisk before serving to re-emulsify the oil and juices.

What if I do not have fresh oregano or parsley? Substitute with 1 teaspoon dried oregano and 1 tablespoon dried parsley, or use other fresh herbs like basil or cilantro for a different flavor profile. Reduce dried herb amounts because they are more concentrated.

Should I butter the fish while grilling? Brushing with 1 to 2 tablespoons olive oil keeps the surface from sticking and helps browning. Finish with the butter in the pan or melted over the steaks after grilling for added richness.

How can I adjust the sauce if it tastes too sharp or too oily? If too sharp, add a little more olive oil or a pinch of sugar to round acidity. If too oily, add a splash of white wine or additional lemon juice and a touch more chopped herbs to balance.

Grilled Swordfish Salmoriglio Recipe Substitutions and Variations

Swordfish steaks: tuna steaks, mahi mahi, halibut, or thick-cut salmon steaks
Kosher salt: sea salt, flaky finishing salt, or 3/4 teaspoon table salt per 1 teaspoon kosher salt
Unsalted butter: olive oil, ghee, or a mild neutral oil like grapeseed for brushing and finishing
Fresh oregano: 1 teaspoon dried oregano, chopped fresh thyme, or chopped fresh basil for a different herb note

Pro Tips

1. Pat the steaks bone dry and let them sit at room temperature for about 10 minutes before grilling. That little rest evens out the internal temperature so the fish cooks more predictably and gives you a juicier result.

2. Oil the grill grates or pan, and brush the fish lightly with olive oil right before it hits the heat. That helps prevent sticking and gives cleaner grill marks without adding too much fat.

3. Use an instant read thermometer and pull the swordfish at 130 to 135 F for moist, slightly firm steaks. If the pieces are thicker than an inch, add a minute or two per side rather than cranking up the heat, which can dry them out.

4. Warm and reserve most of the salmoriglio for serving. Brushing a small amount in the final minute builds flavor and a nice glaze, but spooning the rest over the rested steaks keeps the herbs bright and the olive oil silky.

Grilled Swordfish Salmoriglio Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

463

kcal

Equipment: 1. Grill or hot cast iron grill pan
2. Long-handled tongs or fish spatula
3. Instant-read thermometer
4. Small mixing bowl
5. Whisk
6. Basting brush
7. Cutting board and chef knife
8. Measuring cups and spoons and a small plate for resting

Ingredients

Swordfish steaks, 4 steaks about 6 to 8 ounces each
Kosher salt, 1 to 11/2 teaspoons plus more for finishing
Freshly ground black pepper, 1/2 teaspoon
Extra virgin olive oil, 1/4 cup for sauce plus 1 to 2 tablespoons for brushing
Unsalted butter, 2 tablespoons
Fresh lemon juice, 3 tablespoons (about 1 large lemon)
Fresh lemon zest, 1 teaspoon (optional for brighter flavor)
Fresh flat leaf parsley, 1/4 cup finely chopped
Fresh oregano, 2 tablespoons finely chopped (or 1 teaspoon dried oregano)
Garlic, 2 to 3 cloves minced
Red pepper flakes, 1/4 teaspoon (adjust to taste)
White wine or light white wine vinegar, 1 tablespoon (optional for balance)

Directions

Pat swordfish steaks dry and season both sides with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper; let rest 10 minutes while you preheat the grill to medium high.
In a small bowl whisk 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 2 tablespoons unsalted butter melted, 2 to 3 cloves minced garlic, 1/4 cup finely chopped parsley, 2 tablespoons finely chopped fresh oregano or 1 teaspoon dried, and 1/4 teaspoon red pepper flakes; add 1 tablespoon white wine or light white wine vinegar if you want more balance, then taste and adjust salt and pepper.
Brush both sides of the steaks lightly with 1 to 2 tablespoons extra virgin olive oil to prevent sticking.
Oil the grill grates or use a hot cast iron grill pan and place the swordfish over direct heat; cook 3 to 4 minutes without moving to get good grill marks.
Flip and cook the other side 3 to 4 minutes until the fish is opaque and the internal temperature reaches 130 to 135 F for moist, slightly firm swordfish; thicker steaks may need an extra minute or two per side.
In the last minute of cooking, brush some of the salmoriglio sauce over the fish to warm and glaze it, reserving most of the sauce for serving.
Transfer steaks to a plate and let rest 2 to 3 minutes; finish with a light sprinkle of kosher salt and a grind of black pepper.
Spoon the remaining salmoriglio generously over the rested swordfish and garnish with additional chopped parsley and extra lemon zest if desired.
Serve immediately with lemon wedges and optional grilled vegetables or crusty bread to mop up the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.