Grilled Mackerel or Saba Shioyaki (鯖の塩焼き) is one of the popular seafood dishes served as an entree or part of a bento combination in Japanese restaurants in the U.S. You may already know this, but what you may not know is how fast and easy it is to make this grilled fish at home. This is the reason I love making this for my family dinner — it feels special, but is so very simple.
What Does Saba Shioyaki Mean?
Saba (鯖) is mackerel and Shioyaki (塩焼き) means salt (shio) and grilling (yaki). As you can guess, the only seasoning we need for this dish is salt, which brings out the rich flavors of mackerel. Anyone can just season with salt and cook, and call it a recipe; however, I’ll show you a few tips you can use to make the dish extra delicious!
2 Tips to Make Delicious Grilled Mackerel (Saba Shioyaki)
1. The Use of Sake
If you’re familiar with Japanese cooking, you’d notice that the majority of recipes call for sake (Japanese rice wine). There are many benefits of using sake in Japanese cuisine, and this recipe is no exception. We use sake in this grilled mackerel to:
Add umamiTenderize the fishMake the texture more “plump” (“Fukkura” ふっくら in Japanese)Remove any fishy odor
If you are not sure what type of sake you can buy, read this post on my blog.
2. The Use of Salt
Salt is used not only to season the fish, but it also extracts water from the fish and eliminates any unpleasant smell. Once you sprinkle the mackerel with salt, let it rest for 20 minutes. Do not let it sit anytime shorter or longer. If it is rested too short a time, the fish does not soak up enough salty flavor and the smell may still linger. On the other hand, if you rest it for too long, the smell may be gone but the flesh will get too tight and lose its texture.
What to Serve with Grilled Mackerel
Thanks to its light yet flavorful texture, saba shioyaki pairs well with many dishes. Here are my suggestions: Rice
Steamed riceTakikomi gohan (mixed rice)Sansai gohan (mountain vegetable rice)
Soup
Homemade miso soupVegan miso soupTonjiru (pork and vegetable miso soup)Clear clam soup
2-3 Sides
Kinpira gobo (stir-fried burdock root and carrot)Chikuzenni (Nishime) (simmered chicken and vegetables)Spinach gomaae (spinach with sesame sauce)Simmered kabocha squashPickled cabbage
More Mackerel Recipes on Just One Cookbook
Spanish Mackerel with YuzuGrilled Mackerel with Shio KojiSaba Misoni (Mackerel Simmered in Miso)
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The post was originally published in April 2013. The images and content have been updated in February 2019.
