Japanese · PANTRYHOP RECIPE
Saba Shioyaki (Salt-Grilled Mackerel)
25 minutes · 2 servings · omnivore
Salt-grilled fish is a classic Japanese meal, adapted here for the oven.
Ingredients
Check you have the quantities below.
- 2 (about 6 oz / 170 g each) mackerel fillets
- 1 tsp salt
- 1 tsp oil
- 2 lemon wedges
- 2 cups cooked rice
- 2 cups shredded cabbage
Let’s make it
- Heat the oven to 450 F / 230 C and oil a foil-lined tray.
- Sprinkle the fish with salt and let sit 10 minutes, then pat dry.
- Bake skin-side up 10-12 minutes until the fish reaches 145 F / 63 C and flakes easily.
- Serve with rice, cabbage, and lemon wedges.
- Remove any visible bones before serving.
For kids, flake the fish carefully and mix it into rice with a little lemon.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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