Saba no Shioyaki (Salt-Grilled Mackerel)
Local name: 鯖の塩焼き
In short: Salted mackerel fillets grilled until the skin blisters and the flesh turns juicy, served with grated daikon and lemon, a classic Japanese breakfast fish. It takes about 22 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 12 min
- Resting
- 30 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Shioyaki, salt-grilling, is the simplest Japanese way to cook fish, and mackerel (saba) is a favorite because its oil crisps the skin as it cooks. The fish is salted and left to rest, which seasons it, firms the flesh and draws out moisture and odor. It is then grilled hot and fast. A pile of grated daikon with a few drops of soy sauce and a squeeze of citrus cuts the richness, and the plate is completed with rice and miso soup.
Instructions
- Sprinkle both sides of the fillets evenly with the salt, using a little more on the skin side. Leave on a plate in the fridge for 30 minutes.
- Wipe off the moisture and any surface salt with paper towels. Cut 2 or 3 shallow diagonal slashes in the skin so it does not curl.
- Heat the broiler (grill) to high with the rack about 10 cm (4 in) from the heat. Line the tray with foil and lightly oil the rack.
- Lay the fillets skin side up and grill for 6 to 8 minutes, until the skin is blistered and golden.
- Turn the fillets and grill for 3 to 4 minutes more. The fish is done when the flesh is opaque and flakes easily, at 63°C (145°F) in the thickest part.
- Squeeze the grated daikon lightly and divide it among 4 plates with a few drops of soy sauce. Add the fish, lemon wedges, rice and miso soup.
Tips
- Use the freshest mackerel you can find. Fresh fish should smell clean and look shiny. Resting with salt is what removes most of the fishy smell, so do not skip it.
- Salmon, sardines, horse mackerel and trout fillets are all good with the same method. Thin fish need less time, so check them after 5 minutes.
Questions and answers
How do I cook shioyaki in a pan?
Pat the salted fish dry and cook skin side down in a lightly oiled non-stick pan over medium heat for 5 to 6 minutes, pressing gently so the skin crisps. Flip and cook 3 minutes more.
Why salt the fish ahead of time?
Salt seasons the flesh, firms its texture and draws out water and odor, so the fish tastes cleaner and the skin crisps better. Wipe off the moisture before cooking.
What do you serve with saba shioyaki?
Rice, miso soup, grated daikon and a small pickle are the standard. A spinach ohitashi or a rolled omelet makes it a full Japanese breakfast.
How long does it take to make Saba no Shioyaki (Salt-Grilled Mackerel)?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Saba no Shioyaki (Salt-Grilled Mackerel)?
About 340 kcal per serving, with 28 g of protein, 3 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 3 g |
| Fat | 24 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
