Yoribang
DinnerJapaneseFree to use

Saba Shioyaki

鯖の塩焼き

Salt-grilled mackerel with crisp skin and rich flesh, served with grated daikon.

Serves 2

Prep 10 min

Cook 12 min

Saba Shioyaki
Photo: 妖精書士, CC0, via Wikimedia Commons
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Ingredients

  • 2 mackerel fillets, skin on
  • 1 teaspoon salt
  • 1/2 cup grated daikon
  • 1 lemon, cut in wedges
  • 1 teaspoon soy sauce, for the daikon

Steps

  1. Step 1. Salt the fillets on both sides and rest for 15 minutes. Pat dry.

  2. Step 2. Heat the broiler or grill to high. Cook the fish skin side up for 5 to 6 minutes, then flip and cook 2 to 3 minutes until the flesh flakes easily and reaches 145°F.

  3. Step 3. Serve with the grated daikon dressed with the soy sauce, a lemon wedge, and rice.

Where this recipe comes from

Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.