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.
Japanese · Japan
Saba Shioyaki (Japanese Salt-Grilled Mackerel)
Blistered skin, oily flesh, grated daikon — the weekday Japanese grilled-fish plate.
Prep
15 min
Cook
12 min
Servings
2
Difficulty
Easy
Method
- 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.
Chef tips
- 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.
Dine out
Want the restaurant version in Tokyo? See seafood restaurants in Tokyo · Japan
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.