Saba Shioyaki Recipe
Japanese · Main course · 22 min total
Saba Shioyaki is a classic Japanese grilled mackerel dish, simply seasoned with salt to highlight the rich flavor of the fish. This recipe delivers a crispy skin and tender, flaky meat.
10
min prep
min prep
12
min cook
min cook
2
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 mackerel fillets (about 6 oz each)
- 1 1/2 teaspoons sea salt (or kosher salt)
- 1 tablespoon sake (optional)
- 1 lemon wedge (for serving)
- 1 tablespoon grated daikon radish (optional, for serving)
- 1 teaspoon soy sauce (optional, for serving)
Instructions
- Pat the mackerel fillets dry with paper towels. Make 3 shallow diagonal cuts on the skin side of each fillet to help the salt penetrate and prevent curling.
- Sprinkle both sides of the fillets evenly with salt. Place on a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes to 1 hour (this helps dry the skin for crispiness).
- Preheat a grill or broiler to high heat. If using a grill, oil the grate lightly. If broiling, line a baking sheet with foil and place the fillets skin-side up.
- If using sake, brush a little onto the flesh side of the fillets (optional, adds moisture).
- Grill or broil the fillets skin-side up for 5-6 minutes, then flip and cook for another 4-5 minutes, until the skin is crispy and the fish is cooked through (internal temperature 145°F).
- Serve immediately with lemon wedge, and optionally with grated daikon radish and a drizzle of soy sauce.
Tips
- For best results, use fresh mackerel and do not skip the salting and resting step.
- Serve with steamed rice and miso soup for a complete meal.
- Leftover grilled mackerel can be flaked and used in salads or rice bowls.
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