Grilled Swordfish Steak with Salmoriglio Sauce

Grilled swordfish steak is one of those fish dishes that really feels like steak. It’s thick and sturdy, so it doesn’t fall apart or fall off the grill easily. For a simple dinner, just add salmoriglio, a Sicilian sauce made with lemon, garlic, and oregano, and you’ve got a fantastic dish. The flavor is as if it came straight from a coastal Italian kitchen.

Use a steak at least 1 inch thick, because thin steaks cook very quickly. Grill directly over medium-high heat on clean oiled grates. Depending on the thickness of the steak it takes 4 to 6 minutes per side. For a 1.5-inch thick steak, about 5 to 6 minutes is sufficient. The recipe shows how to keep a swordfish steak juicy on the grill and prevent it from drying out. It also specifies how long to grill based on the steak’s thickness. And it demonstrates how to make salmoriglio sauce from scratch in under ten minutes.

Recipe At a Glance

Detail	Info
Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes
Servings	4
Calories	592 kcal per serving
Course	Main Dish, Dinner
Cuisine	Italian, Sicilian-inspired
Method	Grilling

What Is Salmoriglio Sauce?

Salmoriglio sauce is a condiment from Sicilian cuisine. It contains olive oil, lemon juice, garlic, and fresh herbs. Oregano and parsley are used the most. It is not blended. It’s whisked together. So the sauce is thin, fresh and pourable. It’s not pesto! This sauce is often used in Italian cooking. Especially with grilled fish and meat. It’s more common in southern Italy.

The sauce is very simple. You don’t need to cook or thicken it at all. As soon as the grill starts heating up, whisk the sauce together. Once you take your swordfish off the grill, the sauce is ready.

The Sicilian Tradition Behind Salmoriglio Sauce

Salmoriglio is a well-known sauce from Sicily and southern Italy. It is especially used with seafood. It contains lemon, olive oil, garlic, and fresh herbs. This mixture is very popular for cooking fish. Its flavor is bright and simple. It enhances the taste of fish without ever covering up its natural flavor.

Why Salmoriglio Pairs So Well with Swordfish

Swordfish is a dense meaty fish. Its flavor is mild which is why it’s considered more substantial than many delicate fish fillets. That’s why it pairs so well with salmoriglio! Lemon brings freshness, garlic adds depth of flavor, and olive oil ties it all together. Spoon the sauce over the fish just before serving so the sauce’s fresh taste stays perfectly with the fish.

For more details on ratios, resting times, and ingredient substitutions. Check out our salmoriglio sauce recipe. This article has everything you need to pair the sauce with swordfish.

Why You’ll Love This Grilled Swordfish Steak Recipe

A simple and delicious grilled swordfish steak recipe. The swordfish is seared on a hot grill. Just before serving. A fresh salmoriglio sauce made with lemon, garlic, and herbs is drizzled over the fish.

A few reasons I keep coming back to this recipe:

• The swordfish stays meaty and tender instead of falling apart on the grill.
• The Salmoriglio takes just a few minutes to make and adds a bright with fresh finish.
• The fish and sauce come together in under 30 minutes, making it too easy for a weeknight dinner.
• A hot grill gives the swordfish a beautiful sear while keeping the inside moist when you watch the cooking time.
• It feels special without being complicated, so it’s just as good for a dinner party as it is for a casual meal.

Ingredients You’ll Need For Grilled Swordfish Steak

For the Swordfish Steaks

• 4 swordfish steaks, about 1 inch thick (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Buy the thickest swordfish steaks your fish counter carries. Thin steaks under 3/4 inch dry out fast on a hot grill, since there’s less mass to hold moisture while the outside sears.

For the Salmoriglio Sauce

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 garlic cloves, minced
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Optional Garnishes

• Lemon wedges
• Extra fresh parsley
• A drizzle of extra-virgin olive oil

Step by Step: How to Grill Swordfish Steak with Salmoriglio Sauce

Step 1: Prepare the Swordfish Steaks On The Grill

Thoroughly pat the swordfish steaks dry with a paper towel. If the fish is wet, it will steam instead of sear. So drying it beforehand is very important. Rub each steak on both sides with olive oil, salt, and black pepper to taste. Let the steaks rest at room temperature for about 15 to 20 minutes before grilling. Cold fish taken straight from the fridge doesn’t cook evenly, and even heat matters most for swordfish steak on grill recipes.

Step 2: Make the Salmoriglio Sauce

In a bowl combine the lemon juice, minced garlic, oregano, parsley, and red pepper flakes. Whisk in the olive oil a little at a time to prevent the oil from separating. Add salt and pepper to taste. Give it a taste. It should have a sharp kick and a hint of garlic! Set the sauce aside while grilling to allow the flavors to meld well.

Step 3: Preheat and Prepare the Grill

Preheat the grill to medium-high heat is about 400 to 450°F. Clean the grill grates with a grill brush. Then fold a paper towel, dip it in oil and use tongs to coat the grill grates. Keeping the grate clean and oiled is very important to prevent the fish from sticking to the grill. Often the fish tears apart when you flip it. The main reason is a cold or dirty grate.

Step 4: Grill the Swordfish Steaks

Place the steaks directly over the heat. Don’t move them for at least 4 minutes. Once the fish is well seared, it will lift off the grill easily. If you try to flip it too soon and it doesn’t come off then wait for an another minute. You’ll have even grill marks and the steak will lift off effortlessly.

Step 5: Flip and Finish Cooking

Flip the steak once. Grill the other side for 3 to 5 minutes or until cooked through. Use an instant-read thermometer to measure the temperature in the thickest part of the steak.

Step 6: Rest and Serve with Salmoriglio

Place the swordfish on a plate and let it rest for 3 minutes. This allows the juices to spread throughout the steak rather than pooling on the cutting board. Just before serving, drizzle generously with salmoriglio sauce and serve.

Tips for Juicy, Perfectly Grilled Swordfish

Swordfish is lean and dense. So the key is controlling the heat and cooking time. A little extra time on the grill can quickly turn a tender steak dry.

• Add the Salmoriglio just before serving. Spoon the fresh sauce over the swordfish once it comes off the grill for the brightest lemon, garlic, and herb flavor.
• Choose evenly thick steaks. Uniform steaks cook more evenly and make timing easier.
• Pat the swordfish dry. Removing surface moisture helps it sear and brown properly.
• Fully preheat the grill. A hot grill helps create a good sear without unnecessarily extending the cooking time.
• Don’t flip too early. Let the swordfish sear until it releases easily from the grates. Forcing it can tear the surface.
• Watch the cooking time closely. Swordfish can become dry and firm when overcooked, so use an instant-read thermometer to check doneness.

What I Learned Testing This Grilled Swordfish Steak Recipe

I tried this grilled swordfish steak recipe with my sister. We learned a lot the first time we made it. You can’t flip swordfish too soon. Her steak didn’t brown. So it stuck to the grate and tore. But mine came off the grill easily after it had browned nicely.

What Made the Biggest Difference During Testing

I tried both 1 and 1 1/2 inches thick swordfish steaks. The thicker steaks were juicier and took a bit longer to cook. I grilled the 1 1/2 inches steaks for about 5 minutes on the first side. Second side 4 to 5 minutes. Flipping once and checking the internal temperature.

I think cooking swordfish at 130°F to 135°F makes it tender and juicy which I prefer. But if you follow the FDA’s food safety recommendations, cook the swordfish to 145°F.

The sauce that particularly caught my eye was the salmoriglio. I made the sauce fresh and let it sit for about 15 minutes before pouring it over the hot swordfish. The result was fantastic. The lemon, garlic and oregano complemented each other perfectly. My sister loved the sauce as well. She said she would be cooking swordfish again very soon.

The best tips I’ve learned from testing: use thick, even-thickness pieces. Preheat the grill fully before cooking the fish. Wait for the fish to release from the grill on its own before flipping it. Keep an eye on the time. Swordfish is a lean fish. So it can dry out if overcooked.

How Long to Grill Swordfish Steaks

Grilling time for swordfish depends almost entirely on thickness. A thicker steak needs more time on the heat, but the goal stays the same: sear the outside without drying out the inside.

Swordfish Steaks on Grilling Time Based on Thickness

Steak Thickness	Total Grill Time	Time Per Side
3/4 inch	6 to 8 minutes	3 to 4 minutes
1 inch	8 to 10 minutes	4 to 5 minutes
1 1/4 to 1 1/2 inch	10 to 12 minutes	5 to 6 minutes

These times are a starting point. Grill heat, wind, and how often you open the lid all affect the actual cook time.

How to Tell When Swordfish Is Done

The FDA has set a safe minimum internal temperature for fin fish at 145°F. At this temperature, the fish flesh becomes completely opaque and can be easily flaked apart with a fork. Some cooks pull swordfish a few degrees earlier is around 137°F to 140°F. Since the fish’s internal temperature continues to rise for one or two minutes after it’s removed from the grill. So be sure to measure the temperature and keep carryover cooking in mind. Don’t cook by guesswork.

Fully cooked swordfish will be completely opaque. There will be no translucent or shiny parts inside. When touched, it will be firm, not soft or mushy.

What Happens If You Overcook Swordfish?

Swordfish dries out and gets a bit chalky if overcooked. The fish has almost no fat to help the protein retain moisture when it tightens up. Fatty fish like salmon have that buffer. Swordfish doesn’t. That’s why using a thermometer is more helpful in this case. It’s better to pull the steak a few degrees early and let it rest, rather than cooking it by time alone.

Common Mistakes to Avoid When Grilling Swordfish

Grilling swordfish steaks comes with a few common mistakes that are easy to avoid once you know them.

• Skipping the thermometer. Guessing by color or time leads to overcooked fish more often than not.
• Grilling on dirty or cold grates. This is the top reason swordfish sticks and tears when you try to flip it.
• Buying thin steaks. Anything under 3/4 inch overcooks before it develops a proper sear.
• Flipping too early. Fish that hasn’t released from the grate yet will tear apart instead of lifting cleanly.
• Adding the sauce too soon. Lemon juice starts to break down the fish’s surface if it sits on raw or warm fish too long before serving.
• Walking away from the grill. Swordfish cooks fast. A few extra minutes is the gap between juicy and dry.

What to Serve with Grilled Swordfish Steak

Salmoriglio pairs wonderfully with swordfish steaks grill and it’s also great with fresh Mediterranean side dishes.

Grilled Vegetables

Zucchini, bell peppers, and eggplant can be cooked together on the same grill used for cooking fish.

Italian Roasted Potatoes

Roasted potatoes with rosemary and olive oil get a little extra flavor, but it doesn’t mask the taste of the sauce.

Mediterranean Salad

A simple salad of cucumber, tomato, red onion and olives keeps the plate light and acidic.

Crusty Italian Bread

Bread is useful here for one reason: soaking up any leftover salmoriglio on the plate.

Lemon Wedges and Fresh Herbs

A slice of lemon and some scattered parsley on the plate help maintain the same flavor throughout the entire meal. From the sauce to the garnish.

When to Serve Grilled Swordfish Steak

This recipe may seem as simple as it gets. But its uses are actually much broader. Thanks to the salmoriglio sauce. It can be made for any weeknight dinner and it’s also perfect for a dinner party or date night.

You can make it for a summer barbecue evening, a weekend barbecue or as part of a family meal. The flavors are Italian. So it’s great for an Italian dinner. And when you want something a bit more put together but don’t want to put in a lot of effort, you can make it then, too.

For more ideas from the same style of cooking try our Italian Grilled Chicken Recipe. Which uses a similar lemon and herb approach.

Nutrition Information

Per serving (serves 4).

Nutrient	Amount
Calories	592 kcal
Protein	39g
Total Fat	47g
Saturated Fat	7g
Monounsaturated Fat	33g
Carbohydrates	2g
Fiber	0g
Sugar	1g
Cholesterol	77mg
Sodium	350mg
Potassium	450mg
Vitamin D	28mcg (139% DV)
Selenium	89mcg (162% DV)

Nutrition is calculated based on raw ingredient weights using USDA FoodData Central and is an estimate. Actual values will vary based on exact steak size, salt brand, and how much sauce is used per serving.

Sources:

• Swordfish, raw: USDA FoodData Central, FDC ID 173703
• Olive oil, garlic, lemon juice, oregano, and parsley: USDA FoodData Central

How to Store and Reheat Grilled Swordfish

Store the leftover swordfish in an airtight container in the refrigerator for up to 2 days. If possible, keep the sauce separate from the fish. Because if they sit together for too long the sauce can make the fish soggy.

Cover the pan and gently heat the fish over low heat, or in a 275°F oven, until it’s thoroughly heated. Do not use the microwave. Swordfish is very low in fat. So it dries out quickly at high or uneven heat. Do not heat the sauce with the fish. After reheating, add fresh salmoriglio sauce.

FAQs about Grilled Swordfish Steaks

Final Thoughts

The key to a successfully grilled swordfish steak is a well-heated grill and a salmoriglio sauce made with good olive oil and lemon juice. Pay attention to the thickness of the steak, use a thermometer to check the temperature, and add the sauce right at the end.

If you make this grilled swordfish steak recipe, leave a comment below and let me know how it turned out! And if you’re planning an Italian-inspired meal, try this Italian Grilled Chicken Recipe too. It features chicken grilled with lemon and herbs.