Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley).Rosetta Costantino with Janet Fletcher, My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton, 2010), p. 172. It is common in SicilyAnna Muffoletto, The Art of Sicilian Cooking (Doubleday, 1971), p. 161. and CalabriaGillian Riley, "Calabria" in The Oxford Companion to Italian Food (Oxford University Press, 2007), pp. 86-89. as an accompaniment to seafoods or meats, especially swordfish.

Salmoriglio shares the same etymology as Spanish salmorejo (from Latin salimuria meaning "brine"). However, they are two entirely different dishes, salmoriglio being a sauce or condiment based on lemon, herbs and oil, whereas salmorejo is a Spanish soup consisting of tomatoes and bread.

See also Mojo Chimichurri

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