Sgombro alla Griglia — Italian Grilled Mackerel with Salmoriglio

Other Fast With Fish Published June 13, 2026

Mackerel is oily, muscular, and deeply flavored — the kind of fish that stands up to fire and acid without flinching. Grilled hard until the skin blisters and crisps, then doused in salmoriglio, the southern Italian sauce of olive oil, lemon, garlic, and oregano beaten together, it is bold, bracing food. The richness of the fish and the sharp green sauce are made for each other, and the whole thing comes together in under twenty minutes.

This is a fish-day plate for Palm Sunday or another blessed feast. The salmoriglio itself is purely oil, lemon, and herbs, so on an ordinary oil day you can spoon it over grilled vegetables or white beans and skip the fish entirely.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 20 minutes

INGREDIENTS

- 4 whole mackerel, cleaned and scored (or 8 fillets)
- 2 tablespoons olive oil, for the fish
- Salt and black pepper
For the salmoriglio:
- 1/2 cup (120ml) extra-virgin olive oil
- Juice of 2 lemons
- 3 cloves garlic, finely minced
- 1 tablespoon dried oregano
- 1/2 cup chopped fresh parsley
- 2 tablespoons warm water
- Salt and black pepper, to taste
- Lemon wedges, to serve

METHOD

1. Heat a grill, grill pan, or barbecue to high. Pat the mackerel dry, rub with the 2 tablespoons olive oil, and season generously inside and out with salt and pepper.

2. Make the salmoriglio: in a bowl, whisk the lemon juice, garlic, oregano, and a good pinch of salt. Slowly whisk in the olive oil until it thickens and emulsifies, then beat in the warm water and parsley. It should be loose and spoonable.

3. Grill the mackerel for 4-5 minutes per side, undisturbed, until the skin is charred and crisp and the flesh flakes at the thickest part. Whole fish near the bone takes a touch longer.

4. Transfer the fish to a platter and immediately spoon the salmoriglio generously over the top while the fish is hot, so it soaks in.

5. Serve with lemon wedges and bread or boiled potatoes.

NOTES

- Sardines or fresh tuna steaks work equally well; adjust grilling time to thickness.
- Salmoriglio is best made fresh and used within a few hours — the garlic sharpens as it sits.
- No grill? Roast the mackerel at 220C (425F) for 12-15 minutes instead.
- For an oil day without fish, spoon the salmoriglio over grilled zucchini, eggplant, or warm cannellini beans.