Ladolemono - Lemon Oil Sauce for Fish or Chicken Recipe -
Ladolemono - Lemon Oil Sauce for Fish or Chicken Recipe
  • READY IN 5 mins

Ladolemono - Lemon Oil Sauce for Fish or Chicken

Recipe by  

"This is a Greek sauce that is great for grilled or baked chicken or fish (especially salmon). It is simple to make, and is usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins

    5 mins


  1. In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2006

Great recipe. Quick, simple, and really flavourful. Added a bunch of chopped garlic, poured it over chicken breasts, and baked it, covered, for about 25 mins. :)

Most Helpful Critical Review
May 11, 2009

The meal I planned around chicken grilled with this sauce turned out to be far more flavorful than the chicken. There was nothing wrong with the chicken, but it wasn't all that great either. "...usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want." Cooking with it was one thing. I don't recommend putting it on the chicken after it was cooked as suggested.


32 Ratings

Nov 08, 2005

Very tasty! I didn't have real lemon juice so I used "Reallemon" substitute and it still tasted great. I had the sauce over salmon grilled on my George Foreman grill. Very good and also healthy!

Feb 26, 2009

Maybe it was just us but neither my son nor I cared much for this sauce. I thought it was too olive oily and needed a lot more lemon and spices, but truthfully I don't think I will attempt making this again even with adjustments. I tried this with salmon patties maybe I just paired it with the wrong type fish since it has such high ratings?

Jul 03, 2012

I've seen this classic Greek sauce in a few different variations, most often varying the ratio of olive oil to lemon juice. For my tastes this was the perfect balance. I used fresh oregano and added a teaspoon of Dijon mustard. (Garlic not necessary and I think this is better without) I drizzled this over cod filets before oven roasting them, then used it as a finishing sauce for both the cod and some good quality fettucine. Sliced red-ripe tomatoes completed this excellent meal. This recipe, this sauce, is one to remember and refer to.

Mar 25, 2010

This was a great sauce. We tossed some fresh pasta in this. We also served this as a dipping sauce with fresh prawns, quick boiled. CHANGES: I added one clove of crushed garlic and used 2 tsp of minced FRESH oregano from our yard. I think the fresh oregano made all the difference. Can't wait to try it with chicken

Jun 26, 2006

I made this to go with some grilled chicken, forgot about it, but ended up using it as a salad dressing. Worked wonderfully with some mild creamy goat's cheese. Would be good with a little snipped fresh dill too, I think. Thanks!

Jul 19, 2008

It is a simple yet versatile and great tasting marinade that can be used on a variety of meat and seafood products. Very traditionally Greek. Like my dad used to make!


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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