Salt-Broiled Mackerel
- Total Time
- 45 minutes, largely unattended.
- Rating
- Notes
- Read community notes
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Ingredients
- About 1½ pounds mackerel fillets, skin on
- Salt
- Lemon wedges for serving
- Soy sauce for serving
Preparation
- 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
Cooking Notes
I butterflied the mackerel and broiled it skin side up without having to turn it over.
One note - rinse the fillets thoroughly to wash the excess salt (or use less salt). Otherwise, simple and yummy.
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.
I butterflied the mackerel and broiled it skin side up without having to turn it over.
Very nice ! Never made mackerel always thought too fishy. This preparation works well. Thanks Mark.
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