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.
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Servings: 2
Equipment
- lighter fluid
- skewers optional
- ceramic grater optional, for daikon
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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