Salt-Broiled Mackerel
- Total Time
- 45 minutes, largely unattended.
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- About 1½ pounds mackerel fillets, skin on
- Salt
- Lemon wedges for serving
- Soy sauce for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1281 calories; 87 grams fat; 20 grams saturated fat; 34 grams monounsaturated fat; 21 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 116 grams protein; 1464 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Slash the skin side of the fish about ¼-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
- Step 2
Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
- Step 3
When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about ¾ of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.
Private Notes
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Cooking Notes
Amanda
I butterflied the mackerel and broiled it skin side up without having to turn it over.
Mikayla
One note - rinse the fillets thoroughly to wash the excess salt (or use less salt). Otherwise, simple and yummy.
sblaura
Simple and quick. If you want to serve a boneless fillet, or mostly boneless since mackerel are bony fish, use needle nose pliers to gently pull the bones out. Some of the larger bones may tear the delicate flesh, so you may opt to eat around those.
Amanda
I butterflied the mackerel and broiled it skin side up without having to turn it over.
Cary
Very nice ! Never made mackerel always thought too fishy. This preparation works well. Thanks Mark.
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