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Grilled Mackerel Recipe

The authentic name for this recipe is ‘saba shioyaki‘. In Japanese, saba means mackerel and shioyaki means salt (shio) and grilling (yaki). Lightly salted, this recipe still packs a punch when it comes to flavour.
Prep Time25 mins
Cook Time20 mins
Course: Main Course
Cuisine: Japanese
Keyword: fish, grilled, Japanese, mackerel
Servings: 2


  • 2 fillets mackerel or 1 whole fish
  • 2 tbsp sake
  • 1-inch daikon radish
  • ½ tsp salt
  • 1 tsp soy sauce
  • 1 wedge lemon or lime


  • Lay the fish flat on a plate and coat the entire fish with sake.
  • Pat dry with a paper towel and discard the excess sake. Then transfer the fish to a baking sheet lined with parchment paper.
  • Sprinkle ½ tsp salt on both sides of the fish.
  • Let it sit at room temperature for 20 minutes. Preheat the oven to 400 ºF.
  • After 20 minutes, the salt will have made the fish expel water, which makes the flesh denser. Wipe off any excess moisture on the fish.
  • Place the fish skin side down and bake for 20 minutes, or until the flesh is golden brown.
  • Grate the daikon radish to serve. Chop the mackerel into 4 parts (optional).
  • Plate the grilled mackerel with grated daikon and a lemon wedge on the side. Pour a few drops of soy sauce on grated daikon.
  • Before eating, squeeze the lemon wedge over the fish. Eat the grilled mackerel with the grated daikon for maximum flavour. Enjoy!