Saba shioyaki is salt, heat, and very fresh mackerel. No marinade, no teriyaki glaze — the fish must be clean-smelling or it will not work.
Eat it with rice and miso soup at home, then order yakizakana in Tokyo rooms from our 2026 shortlist.
Cette recette est en anglais. La navigation et les fiches restaurants sont traduites.
Japanese · Japan
Saba Shioyaki (Japanese Salt-Grilled Mackerel)
Blistered skin, oily flesh, grated daikon — the weekday Japanese grilled-fish plate.
Prépa
15 min
Cuisson
12 min
Portions
2
Difficulté
Easy
Préparation
- 1
Salt
Pat fillets very dry. Salt both sides and rest 10–20 minutes. Blot moisture that beads on the surface.
- 2
Grill or broil
Heat a grill pan or broiler until very hot. Oil lightly. Cook skin-side down until the skin blisters, 4–6 minutes, then flip 2–3 minutes until just cooked.
- 3
Serve
Squeeze excess water from grated daikon. Plate fish with daikon, lemon, and a drop of soy on the daikon — not all over the fish.
Conseils du chef
- If the mackerel smells strongly “fishy” before cooking, do not use it.
- A foil-lined broiler tray catches oil flare-ups.
- Score the skin once if the fillet is thick so heat reaches the centre.
Au restaurant
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FAQ — Saba Shioyaki (Japanese Salt-Grilled Mackerel)
Can I use frozen mackerel?+
Yes if it was frozen fresh. Thaw in the fridge, dry thoroughly, then salt. Quality varies — smell is the test.
Saba shioyaki vs teriyaki?+
Shioyaki is salt-grilled and dry-heat focused. Teriyaki is a sweet soy glaze (see our salmon teriyaki recipe). Different dishes.