Salt-Grilled 🐟 Mackerel — Saba Shioyaki

Description

Crispy skin, tender flesh, and pure ocean flavor — this Japanese classic needs only salt and heat 🔥. Serve with grated daikon and lemon for a clean, bright finish 🍋.

Ingredients

• 🐟 Mackerel fillets, skin-on: 4 fillets, 600 g total (1.3 lb)
• 🧂 Fine sea salt: 1½ tsp (8 g / 0.28 oz)
• 🍶 Sake (optional, for deodorizing): 1 tbsp (15 ml / 0.5 fl oz)
• 🍋 Lemon wedges, to serve
• 🌱 Grated daikon (optional), to serve

Preparation

1. 1️⃣ Pat the fillets dry. (Optional) Rub with sake, then dry again.
2. 2️⃣ Lightly score the skin 2–3 times to prevent curling.
3. 3️⃣ Sprinkle both sides evenly with sea salt. Rest 15 minutes at room temp; pat off excess moisture.
4. 4️⃣ Preheat broiler to 230°C / 450°F (or heat a grill to medium-high).
5. 5️⃣ Place fillets skin-side up on a lightly oiled rack or foil.
6. 6️⃣ Broil/grill 7–10 minutes until the skin is blistered and the thickest part just flakes. Do not overcook.
7. 7️⃣ Serve immediately with lemon wedges and grated daikon.

Total Time

🕒 Prep: 10 minutes (plus 15 minutes salting)

🔥 Cook: 8–10 minutes

⏳ Total: 25–27 minutes

Back to full recipe