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Simple Saba Shioyaki (Grilled Salted Mackerel)

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Perfectly cooked mackerel, paired with a refreshing bottle of sake or chilled pint of beer, is an unbeatable combination. This grilled recipe is one of our favorite summer dishes that we’re excited to share with you!

Saba Shioyaki is a Japanese dish featuring grilled, salted mackerel. The mackerel is seasoned with salt and sake, then grilled over charcoal, and served hot with a wedge of lemon and grated daikon.

This beginner-friendly recipe outlines the simple steps to prepare this dish. If you don’t have a charcoal grill, we provide instructions on how to cook it in the oven or air fryer instead.

Additionally, we’ll offer helpful shopping and cooking tips to ensure your success!

Our deceptively simple recipe will have you amazed that you were able to create a restaurant-quality dish with such ease!

Keep reading to learn more about Saba Shioyaki!

Check out our other fish & seafood recipes like Spicy Tuna Crispy Rice or Ginger Scallion Lobster Noodles!

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Table of Contents

What does Saba Shioyaki taste like?

Saba shioyaki showcases the mild, meaty, and subtly buttery flavor profile of mackerel. The tender meat readily flakes apart with the gentle pressure of chopsticks.

When served, the addition of lemon’s acidity and daikon’s freshness transforms the fatty, salted fish into a bright and delectable experience!

The crisp, crunchy skin is truly the best part, providing a wonderful textural contrast to the succulent, tender meat within.

Why You’ll Love this Saba Shioyaki Recipe:

  • Affordable and Convenient

Saba fillets are reasonably priced and can be found pre-cleaned and ready to cook.

Though they may appear small, they are surprisingly hearty and satisfying, providing a substantial meal that’s well worth the cost.

  • Flexible Cooking Methods

Saba Shioyaki can be prepared using various cooking methods, including charcoal grilling, oven baking, and air frying.

This versatility allows you to make this dish with ease, regardless of your preferred cooking appliance.

  • Easy and Great Results

This Saba Shioyaki recipe is an excellent introductory dish for those new to cooking fish. Both beginners and experienced home chefs will find the recipe simple to follow and execute.

Moreover, mackerel is a forgiving protein, particularly when salted and paired with sake, so cooks need not worry excessively about overcooking it.

Where to Buy Saba (Mackerel) and How to Select them:

At your local Asian market, you can find Saba (mackerel) in the fresh fish aisle or freezer section. They are typically sold as whole mackerel that have been sliced in half or quartered into fillets, and are already cleaned and ready to cook.

Avoid purchasing any product labeled as “shime saba,” which is mackerel that has been cured in vinegar.

When selecting fresh mackerel in the fish aisle, look for fillets that feel firm to the touch, have a fresh, non-fishy aroma, and appear vibrant in color.

Conversely, avoid any mackerel that appears dull or gives off an unpleasant odor.

What to Serve with Saba Shioyaki

The grilled mackerel pairs exceptionally well with a squeeze of lemon and a garnish of grated daikon.

It’s also delicious when served alongside the classic Japanese accompaniments of rice, miso soup, and assorted vegetables.

The dish makes for a fantastic addition to a bento box, making it a convenient and satisfying choice for picnics, work lunches, or school meals.

This dish pairs wonderfully with sake or a light beer, making it a popular choice at Japanese restaurants.

Explore the incredible selection of premium sake from Tippsy Sake to complement the flavors of Saba Shioyaki!

In addition to the classic accompaniments, here are some unique Asian-inspired dishes that would make a great addition to an Asian-American table spread:

Cooking Tips for Saba Shioyaki

  • Use flat skewers to prevent sliding

Using skewers when grilling fish can be helpful in flipping the fish without compromising its integrity. Flat metal skewers with a flattened diamond-shaped tip make it easy to pierce the fish and minimize sliding.

In contrast, wooden skewers with a rounded shape may create large holes in the fish, which could be visually unappealing.

While skewers are not absolutely necessary, they can make the grilling process easier and more streamlined.

  • Score the skin in a crosshatch pattern

Scoring the mackerel skin is how we achieve a very crisp and evenly cooked exterior.

The crosshatching also helps prevent the fish from curling, ensuring that the entire surface makes direct contact with the grill for optimal searing and caramelization.

  • Pat dry well before cooking

Ensuring the fish’s surface is thoroughly dried is crucial for achieving that initial sear.

If the fish is too moist, the excess water will need to evaporate before the grill can begin cooking, causing a delay and diminishing the chances of a satisfactory sear.

Use a paper towel to pat the fish dry.

Equipment

Ingredients

Saba Shioyaki

  • 1 whole mackerel filleted, cut in half for 4 pieces total
  • 2 tbsp sake cooking grade
  • kosher salt

Accompaniments

  • daikon radish grated
  • lemon sliced

Recipe

  1. On a plate or food prep tray, pour the sake on top of the mackerel. Season with a thin, even layer of kosher salt on all sides.
  2. Let rest for 20 min, then pat dry.
  3. Pat dry and skewer the fillets.
  4. Grill for 5 min skin side down, flip, then cook for about 3 min on the other side until tender, with an internal temperature of 145℉/63℃.
  5. Serve with grated daikon and lemon wedge.

Alternative Cooking Methods: Oven Baking or Air Frying

This recipe is easily adaptable to your kitchen, as you can still achieve that crisp exterior and tender interior with the oven or air fryer. So even if you don’t have access to a charcoal grill, you can still enjoy this dish!

Here are our simple instructions for cooking Saba Shioyaki in the oven or air fryer:

Oven method:

Preheat the oven to 400℉/204℃. Line a baking sheet with parchment paper and lay the filets skin-side down. Bake for 15-20 min until the meat is flaky and skin is crisped, with an internal temperature of 145℉/63℃..

Air Fryer method:

Preheat the air fryer for 5 min at 375℉/190℃. Line the air fryer basket with parchment paper and lay the filets skin-side up. Lightly brush the filets with a neutral oil. Bake for 12-15 min until the meat is flaky and skin is crisped, with an internal temperature of 145℉/63℃.

For both oven and air fryer methods, keep a close eye on the fish as ovens and air fryers can vary in their performance due to factors like brand, appliance size, and heat distribution. Monitor the fish closely to ensure it cooks evenly and reaches the desired level of crispness and doneness.

How to Store and Reheat Saba Shioyaki

You can store Saba Shioyaki in the fridge in an airtight container for up to 3 days. To reheat, we suggest placing it in the air fryer for a few minutes to restore its crisp texture.

Final Thoughts

Prepare a gourmet meal showcasing the incredible flavor of mackerel! With its crisp skin and succulent, tender meat, this dish is a winning choice for casual weeknight dinners.

Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!

For more delicious recipes, explore our fish & seafood recipes or grilling recipes such as Garlic Butter Grilled Lobster with Cacio e Pepe or Korean BBQ Pork Belly (Samgyeopsal-gui)!

Print

Saba Shioyaki (Grilled Salted Mackerel)

Prepare a gourmet meal showcasing the incredible flavor of mackerel! With its crisp skin and succulent, tender meat, this dish is a winning choice for casual weeknight dinners.
Course Main Course
Cuisine Asian, Japanese
Keyword grill, mackerel, sake, seafood
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 2

Equipment

Ingredients

Saba Shioyaki

  • 1 whole mackerel filleted, cut in half for 4 pieces total
  • 2 tbsp sake cooking grade
  • kosher salt

Accompaniments

  • daikon radish grated
  • lemon sliced

Instructions

  • On a plate or food prep tray, pour the sake on top of the mackerel. Season with a thin, even layer of kosher salt on all sides.
  • Let rest for 20 min, then pat dry.
  • Pat dry and skewer the fillets.
  • Grill for 5 min skin side down, flip, then cook for about 3 min on the other side until tender, with an internal temperature of 145℉/63℃.
  • Serve with grated daikon and lemon wedge.

Notes

This recipe is easily adaptable to your kitchen, as you can still achieve that crisp exterior and tender interior with the oven or air fryer. So even if you don’t have access to a charcoal grill, you can still enjoy this dish! Here are our simple instructions for cooking Saba Shioyaki in the oven or air fryer:
Oven method:
Preheat the oven to 400℉/204℃. Line a baking sheet with parchment paper and lay the filets skin-side down. Bake for 15-20 min until the meat is flaky and skin is crisped, with an internal temperature of 145℉/63℃..
Air Fryer method:
Preheat the air fryer for 5 min at 375℉/190℃. Line the air fryer basket with parchment paper and lay the filets skin-side up. Lightly brush the filets with a neutral oil. Bake for 12-15 min until the meat is flaky and skin is crisped, with an internal temperature of 145℉/63℃.
For both oven and air fryer methods, keep a close eye on the fish as ovens and air fryers can vary in their performance due to factors like brand, appliance size, and heat distribution. Monitor the fish closely to ensure it cooks evenly and reaches the desired level of crispness and doneness.

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References & Further Reading

https://www.wikihow.com/Cook-Mackerel

https://www.bhg.com/recipes/fish/basics/how-to-know-fish-is-done/#:~:text=Flake%20easily%20with%20a%20fork,firm%20up%20as%20it%20cooks

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

https://www.bonappetit.com/test-kitchen/how-to/article/how-to-score-fish

https://wildalaskancompany.com/blog/crispy-skin-on-fish

Noelle Noriesta

Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me

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