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.
Ingredients
- 4 fillets 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
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1
Pat 4 fillets 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.
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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.
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3
Pat mackerel dry once more and lay skin-side up on the prepared rack.
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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.
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5
Squeeze excess liquid from 8 oz peeled, grated daikon radish and divide into small mounds.
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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.