Saba Shioyaki (Japanese Salt-Grilled Mackerel)

Ingredients

• •4 mackerel fillets
• •1 tsp salt
• •1 lemon, cut into wedges

Directions

1. 1Score the skin of each fillet two or three times, cutting only through the skin.
2. 2Salt both sides evenly and rest twenty minutes on a rack.
3. 3Blot away the moisture the salt has drawn out; the surface should feel dry.
4. 4Heat a grill or heavy pan until very hot.
5. 5Cook skin side down for five minutes, without moving the fillets, until the skin blisters.
6. 6Turn and cook three minutes more, then serve with lemon.

💡 The twenty minutes of salting is the recipe. It firms the flesh and dries the skin, and skipping it gives soft grey fish.

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