Go Back
Overhead of saba shioyaki, two salt-grilled mackerel fillets with blistered skin on a ceramic plate on dark slate, with grated daikon, a lemon wedge, rice and pickled cucumber

Saba Shioyaki (Japanese Salt-Grilled Mackerel)

Mackerel fillets salted for 20 minutes, patted dry and broiled skin side up until the skin blisters and the flesh just flakes. Served the Japanese way with grated daikon, a few drops of soy sauce and lemon. 42g of protein per serving. Prep time includes the 20 minute salting rest.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 440
Ingredients Method

Ingredients
  

  • 1 lb mackerel fillets 450g, 2 large or 4 small fillets, skin on, bones removed; Atlantic or Norwegian saba
  • 1 tsp kosher salt Diamond Crystal; use 3/4 tsp if Morton or fine sea salt
  • 1 tbsp sake optional, for rinsing the fillets; dry white wine or water also works
  • 1 tsp neutral oil for the rack or foil
  • 1 cup daikon radish about 150g, peeled and finely grated, excess liquid gently squeezed out
  • 2 tsp soy sauce for the daikon
  • 1 lemon cut into wedges; sudachi or lime if you have them
  • 2 shiso leaves optional, for serving

Method
 

  1. Check the fillets for pin bones by running a finger along the center line and pull any you find with tweezers. If the fillets are large, cut each one in half crosswise so you have 4 pieces. Pat dry.
  2. Sprinkle the sake over the flesh side, if using, and let it sit 2 minutes, then pat dry again. Salt both sides evenly, going a little heavier on the skin side. Lay the fillets skin side up on a plate or rack and leave them uncovered at room temperature for 20 minutes. Beads of moisture will come to the surface.
  3. Meanwhile set an oven rack about 5 inches below the broiler element and turn the broiler to high. Line a rimmed sheet pan with foil, set a wire rack on top and brush the rack with the oil. If you do not have a rack, oil the foil directly. Grate the daikon and squeeze out the excess liquid so it is damp, not wet.
  4. Pat the fillets dry once more with paper towel. Do not rinse the salt off, just wipe away the surface moisture. Make 2 shallow diagonal slashes through the skin of each piece so it does not curl. Lay them skin side up on the rack.
  5. Broil for 7 to 9 minutes without turning, until the skin is blistered and browned in patches and the flesh at the thickest part flakes when pressed with a fork. Thin fillets can be done in 6 minutes. If the skin is browning faster than the fish is cooking, drop the rack one level lower. There is no need to flip; the rack and the hot foil cook the underside.
  6. Rest 2 minutes on the rack. Serve skin side up with a mound of grated daikon beside each portion, a few drops of soy sauce on the daikon, a lemon wedge and shiso if using. Squeeze the lemon over the fish at the table, not before, or the skin softens.