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Experience the perfect balance of crisp and tender with our salt-grilled mackerel recipe. Quick, authentic, and a must-try Japanese classic for dinner!
Salt-Grilled Mackerel (Saba Shioyaki)
Difficulty: ★★☆☆☆Servings
2
servingsPrep time
40
minutesCooking time
9
minutesSalt-Grilled Mackerel Ingredients
Mackerel (Saba) Fillet: ~100g (per serving)
Substitute: If fresh mackerel is unavailable, try similar oily fish like herring or horse mackerel (aji), though flavor may differ.Salt: about 1% of the fish weight
For a 100g fillet, ~ 1g salt (roughly 1/6 teaspoon).
Note: This ensures a balanced seasoning.- Optional Marinade (Alternative Method)
1 tablespoon sake
Substitute: Dry sherry or white wine.A few drops of fresh ginger juice (about 1/4 teaspoon)
Salt-Grilled Mackerel Ingredients Directions
- Choose & Season the Mackerel
Select Fresh Fish: Since mackerel spoils quickly, buy it on the same day you plan to cook.
Weigh & Salt: For every 100g (3.5 oz) of fillet, sprinkle about 1g of salt. Distribute salt evenly on both sides.Note: 1g of salt is ~1/6 teaspoon. Adjust according to fillet size. - Let the Salt Work / Optional Marinade
Rest with Salt: Let the salted mackerel sit for about 30 minutes at room temperature. This draws out excess moisture and firms up the flesh.
Alternative “Sake + Ginger” Marinade:In a small bowl, mix 1 tablespoon sake and a few drops of ginger juice.
After salting the fish, marinate for 10 minutes before grilling. This method yields a moister, less “fishy” result. - Grill the Mackerel
Preheat: Set your fish grill, broiler, or oven grill to medium-high heat.
Place Fillet: Arrange mackerel skin-side up on the rack or tray.
Grill: Cook for around 9 minutes, or until the skin turns crisp and lightly browned.Tip: If your grill cooks unevenly, rotate or check at ~7–8 minutes to prevent burning. - Serve
Plate the salt-grilled mackerel immediately, perhaps with steamed rice, miso soup, or a side of grated daikon radish. Enjoy while hot for maximum juiciness and a crisp exterior.
Notes
- Tips & Points
Salt Ratio: ~1% of fish weight ensures moderate seasoning without overpowering.
Freshness: Mackerel’s flavor deteriorates quickly, so aim to cook it the day you purchase it.
Optional Marinade: The sake/ginger soak softens the flesh and neutralizes fishiness, giving a lighter, refined taste.
Cooking Method: A stovetop fish broiler (common in Japanese kitchens) or an oven’s broiler function works best. Keep an eye on it to avoid over-charring.
Serving Idea: Spritz with lemon juice or yuzu for a citrusy note. Some enjoy a small dab of grated ginger or daikon on the side.