Japanese Style Broiled Mackerel with Salt (Shioyaki)

Presentation of sardines on a plate with lemon wedges.

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  • 1 fillet mackerel (optional to cut into smaller pieces)
  • salt ((Use approximately 1% of the total fish weight, see note below) )
  • lemon wedge (for serving)
  • daikon (grated for serving)


  1. Clean mackerel and fillet if you are using a whole fish. Pat dry each fillet dry with a paper towel.
  2. Place the fillets on a half-sheet baking pan (lined with foil or parchment) and sprinkle salt on both sides and allow to rest for 30 minutes.
  3. Once the fish has rested with the salt, trainsfer to the broiler and broil skin side up for 1-2 minutes until cooked.
  4. Serve with lemon, grated daikon and a side of rice!


If mackerel fillet weighs 100 grams, use 1 gram of salt total to salt both sides of the fillet. It doesn’t seem like much but the fish has plenty of it’s own flavor, so don’t worry!

If you leave the fish salted longer than 30 minutes, you risk drawing out more water and making the flesh more on the firm side.

Ideally you would use a rack to broil the fish so the fat/juiced drip down a little and you can avoid pooling.

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