Grilled Mackerel (Saba Shioyaki)
User Reviews
4.7
245 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Additional Time
20 mins
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Total Time
45 mins
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Servings
2
-
Calories
272 kcal
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Course
Main Course
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Cuisine
Japanese
Grilled Mackerel (Saba Shioyaki)
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Grilled Mackerel, or Saba Shioyaki, is prepared by salting mackerel fillets and baking them until the skin is golden and crispy. The fish is served with freshly grated daikon radish and a wedge of lemon, providing a bright, refreshing contrast. Light seasoning with sake and kosher salt enhances the natural flavor of the mackerel, while baking offers a clean, simple cooking method resulting in tender, flavorful flesh.
Description
Grilled Mackerel (Saba Shioyaki) features mackerel fillets lightly coated with sake and kosher salt to enhance flavor and texture. After resting at room temperature to allow the salt to penetrate, the fillets are baked skin side down on parchment until the skin crisps and the flesh turns golden. This method avoids frying and keeps the fish moist and tender.
The fish is served traditionally with grated daikon radish that adds mild sharpness and moisture, and lemon wedges for a citrusy brightness. A few drops of soy sauce can be added at the table to complement the dish.
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Ingredients
- 2 fillets mackerel 10 oz, 280 g, saba
- 2 Tbsp sake
- ½ tsp kosher salt Diamond Crystal brand
For Serving
- 1 inch daikon radish (2.6 oz, 75 g; grated)
- 1 wedge lemon (cut in half)
- 1 tsp soy sauce
Instructions
- Gather all the ingredients. I cut my mackerel fillets in half crosswise for presentation.
- Coat 2 fillets mackerel (saba) with 2 Tbsp sake.
- Pat dry with paper towels (and discard the sake) and transfer the fish to a baking sheet lined with parchment paper.
- Sprinkle both sides of the fish with ½ tsp Diamond Crystal kosher salt.
- Let it sit at room temperature for 20 minutes. During this time, preheat the oven to 425ºF (218ºC) with a rack placed in the middle position. For a convection oven, reduce the cooking temperature by 25ºF (15ºC).
- After 20 minutes, pat dry the excess moisture released from the fish.
- Place the fish skin side down on the parchment paper and bake for 15–20 minutes, or until the flesh is golden brown.
To Serve
- Peel and grate 1 inch daikon radish (I use a ceramic grater) and squeeze out most of the liquid.
- Serve the grilled mackerel on individual plates with the grated daikon and 1 wedge lemon (halved) on the side. Pour a few drops of the 1 tsp soy sauce on the grated daikon and use as a refreshing condiment on the fish. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 2 days.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
1g
(0%)
Protein
34g
(68%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
80mg
(27%)
Sodium
306mg
(13%)
Potassium
694mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
106IU
(2%)
Vitamin C
4mg
(4%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 80mg | 27% |
| Sodium | 306mg | 13% |
| Potassium | 694mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
245 reviews
Excellent
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