Grilled Mackerel
Oven grilled mackerel
Whenever we go to Japanese restaurants this is one thing that I will order every time for sure. I just love grilled mackerel on steamed rice. It is a fatty fish so it's very filling. I think that's why they are served in small portions in Japanese restaurants. However, I made four mackerels in this recipe for eight people and there was still some left over. I planned this recipe for one fillet per person. So some ate one fillet and some ate half. I served the mackerels with shredded daikon radish with a drizzle of soy sauce, steamed rice, and some Chinese broccoli with tofu.
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Main Course
Recipe Cuisine:
Asian
Servings:
8 people
Preparation Time:
30 minutes
Cooking Time:
Ingredients:
- 4 lbs (1.8 kg) of mackerel
- 1 tbsp coarse salt
Steps to make it:
- Rinse fish in cold water and pat dry with paper towels.
- Remove the fish head and split it into two down the spine. (If you don't want to do this part yourself, you can ask the store butcher or fishmonger to do this for you.)
- Sprinkle salt on both sides of the fish pieces and let it sit for 15 - 20 minutes.
- Preheat the oven to 430°F (220°C).
- Shake off the excess salt and pat dry the fish pieces again.
- Place the fish on a baking dish lined with parchment paper.
- Place the fish in the oven and bake for 20 min.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
Pairs well with steamed rice, steamed greens, lemon wedge, and shredded daikon. This time, I made it with a side of Sautéed Chinese Broccoli and Tofu.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
