Saba Shioyaki Salt-Grilled Mackerel

Name: Saba Shioyaki Salt-Grilled Mackerel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 skin-on Atlantic mackerel fillets, deboned; 2 tsp kosher salt; 8 oz daikon radish, peeled, grated; 1/4 cup tamari (gluten-free soy sauce); 4 lemon wedges; 4 green onions, thinly sliced; 2 tsp vegetable oil

30 minEasyServes 4380 cal/serving

JapaneseDinnerOvenPescatarianHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreePork-FreeNightshade-Free

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Ingredients

4 skin-on Atlantic mackerel fillets, deboned
2 tsp kosher salt
8 oz daikon radish, peeled, grated
1/4 cup tamari (gluten-free soy sauce)
4 lemon wedges
4 green onions, thinly sliced
2 tsp vegetable oil

Instructions

1

Pat 4 deboned skin-on Atlantic mackerel fillets dry and score the skin with 2 to 3 diagonal cuts. Sprinkle 2 tsp kosher salt evenly over both sides. Set on a wire rack and refrigerate uncovered for at least 30 minutes.
2

Set oven to broil on high with rack 6 inches from the element. Line a baking sheet with foil, set a wire rack on top, and brush with 2 tsp vegetable oil.
3

Pat mackerel dry once more and lay skin-side up on the prepared rack.
4

Broil until skin is deeply blistered and golden, 8 to 10 minutes, until flesh is opaque and the internal temperature reaches 145 degrees F (63 degrees C). No flipping needed.
5

Squeeze excess liquid from 8 oz peeled, grated daikon radish and divide into small mounds.
6

Serve mackerel with daikon mounds, lemon wedges, and 4 thinly sliced green onions. Drizzle 1/4 cup tamari (gluten-free soy sauce) over the daikon.

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Questions

What is Saba Shioyaki Salt-Grilled Mackerel?

A simple Japanese preparation of mackerel fillets seasoned only with salt and broiled to crispy-skinned perfection, served with grated daikon and soy sauce. Plan ahead: salt the fish at least 30 minutes before cooking. This reference files it under Japanese dinner: made in the oven, rated easy and about 30 minutes start to finish.

How long does Saba Shioyaki Salt-Grilled Mackerel take?

As written, 30 minutes: 15 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 1, 30 minutes.

What internal temperature should Saba Shioyaki Salt-Grilled Mackerel reach?

For Saba Shioyaki Salt-Grilled Mackerel, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why score it in Saba Shioyaki Salt-Grilled Mackerel?

Step 1 reads: "Pat 4 deboned skin-on Atlantic mackerel fillets dry and score the skin with 2 to 3 diagonal cuts." The shallow cuts in step 1 let fat render and seasoning reach further in, and they keep the surface from curling as it tightens in the heat.

Does Saba Shioyaki Salt-Grilled Mackerel contain soy?

Yes: 1/4 cup tamari (gluten-free soy sauce). The full allergen list for this entry is soy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Saba Shioyaki Salt-Grilled Mackerel can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Set on a wire rack and refrigerate uncovered for at least 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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