If you’ve ever been to a Japanese restaurant, you’ve probably seen saba shioyaki on the menu – the grilled mackerel that’s crispy, salty, and packed with flavor. Well, let me tell you, it's not just restaurant fare. You can easily recreate this dish at home with minimal effort! 🌟
Trust me, after trying this recipe, you'll be grilling mackerel like a pro (and maybe impressing your guests, too). I’m no seafood expert, but I sure know a thing or two about simple, mouthwatering recipes, and this one checks all the boxes!
When I first tried saba shioyaki at a cozy sushi bar, I was hooked – the crispy skin, juicy fish, and the perfect sprinkle of salt. I couldn’t believe something so simple could taste so amazing.
Now, I whip this up whenever I’m in the mood for a quick, satisfying meal. And let’s be real, it’s perfect for those “I have 15 minutes to eat something delicious” days.
If you're a fan of grilled fish, you’ll absolutely love saba shioyaki recipe! And if you’re looking to mix things up, why not try a different type of fish like mahi-mahi? It’s just as flavorful and easy to prepare! Check out my Mahi Mahi Fish recipe for another delicious option that’s sure to impress!
What Is Saba Shioyaki?
Saba Shioyaki is a traditional Japanese dish featuring grilled mackerel seasoned with salt. The saba shioyaki meaning literally translates to “salt-grilled mackerel,” perfectly capturing the essence of this flavorful preparation. Renowned for its rich taste and satisfying texture, this dish highlights the natural umami of the fish, making it a staple in Japanese cuisine.
The preparation involves lightly salting the mackerel fillets and allowing them to rest, which enhances the fish’s flavor and texture. The fillets are then grilled until the skin is crispy and the flesh is tender and flaky. This dish is often served as part of a saba shioyaki bento, accompanied by steamed rice, pickled vegetables, and lemon wedges, adding freshness and balance to the meal.
Saba Shioyaki is not only delicious but also packed with nutrients. Mackerel is a rich source of omega-3 fatty acids, high-quality protein, and essential vitamins and minerals. Enjoyed as a part of a Japanese meal or on its own, Saba Shioyaki showcases the beauty of simplicity in cooking, celebrating the flavors of high-quality ingredients.
Ingredients Used to Make Grilled Saba Shioyaki
- 2 saba (mackerel) fillets
- 1-2 tsp sea salt (or to taste)
- 1 tbsp vegetable oil (for grilling)
- Lemon wedges (optional, for serving)
How to Make Grilled Saba Shioyaki
- Preparation Time: 5 minutes
- Cooking Time: 8 minutes
- Inactive Time: 5-10 minutes (for seasoning)
- Total Time: 18-23 minutes
- Cuisine: Japanese
- Method: Grilling
- Yield: 2 servings
- Author: Jen Sharpin | So Damn Delish
- Prepare the Fish: Start by patting the saba fillets dry with a paper towel. This will ensure the skin crisps up nicely when grilled.
- Season the Fish: Sprinkle both sides of the fish with a generous amount of sea salt. Make sure it's evenly distributed to give it that perfect salty kick. Let it sit for 5-10 minutes to absorb the flavor.
- Heat Up the Grill or Pan: Preheat a grill or a non-stick pan over medium-high heat. Drizzle the oil to coat the surface lightly.
- Grill the Fish: Place the saba fillets skin-side down. Grill for 3-4 minutes, until the skin is golden and crispy. Flip it over and cook for another 2-3 minutes, until the fish is cooked through but still moist.
- Serve and Enjoy: Once the fish is done, serve it immediately with a squeeze of fresh lemon juice if you like. It’s perfect on its own or with a side of rice and veggies!
That’s it! You’ve just made an insanely tasty saba shioyaki in under 15 minutes. It’s crispy, flavorful, and so easy to make. Enjoy it as a quick dinner or an impressive addition to your next dinner party. Just don’t forget to eat it while it's hot – the crispy skin is the best part! 😉
Notes
- Make sure the grill or pan is hot enough to crisp the skin.
- You can serve this with rice, miso soup, or a simple side salad for a complete meal.
Nutrition Facts (per serving)
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 75mg
Different Cooking Methods for Saba Shioyaki
While the traditional method for preparing Saba Shioyaki recipe involves grilling, there are several alternative cooking methods that can yield delicious results while adding unique flavors and textures. Here are a few variations:
Baking
Baking is a convenient method that requires minimal attention. To bake Saba Shioyaki, preheat your oven to 400°F (200°C). Place the salted mackerel fillets on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until the fish is cooked through and the skin is crispy. This method allows for even cooking and retains the fish’s moisture.
Pan-Seering
For a quick and easy alternative, you can pan-sear mackerel in a skillet. Heat a non-stick skillet over medium-high heat and add a small amount of oil. Place the salted mackerel fillets skin-side down and cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until the skin is crispy and the fish is cooked through. This method gives a nice sear and enhances the fish’s natural flavors.
Broiling
Broiling is similar to grilling and can produce a beautifully charred result. Preheat your broiler and place the salted mackerel fillets on a broiler pan or baking sheet. Broil for about 5-7 minutes, keeping a close eye to prevent burning. This method gives the fish a smoky flavor and a crispy texture.
Steaming
For a healthier option, steaming mackerel can preserve its nutrients while providing a light flavor. Place salted mackerel fillets in a steamer basket over boiling water and steam for about 10-12 minutes. This method keeps the fish moist and flaky, making it a great choice if you prefer a lighter dish.
Check out more easy and delicious recipes on So Damn Delish for all your food inspiration. Whether you're looking for quick dinners, savory snacks, or sweet treats, I've got you covered with all things tasty! 😋
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Grilled Saba Shioyaki: Grill Your Way to Japan
Learn to make crispy and savory saba shioyaki with a recipe from So Damn Delish. Enjoy this delicious Japanese dish in under 20 minutes for a perfect meal!
- Total Time: 18-23 minutes
- Yield: 2 servings 1x
Ingredients
- 2 saba (mackerel) fillets
- 1–2 tsp sea salt
- 1 tbsp vegetable oil
- Lemon wedges (optional)
Instructions
- Pat the mackerel dry.
- Season both sides with sea salt.
- Preheat your grill or pan.
- Grill the fish skin-side down for 3-4 minutes, then flip and cook for another 2-3 minutes.
- Serve with lemon wedges.
Notes
- Make sure the grill or pan is hot enough to crisp the skin.
- You can serve this with rice, miso soup, or a simple side salad for a complete meal.
- Prep Time: 5 minutes
- Inactive Time: 5-10 minutes (for seasoning)
- Cook Time: 8 minutes
- Category: Fish & Seafood
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 75mg
