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Recipe courtesy of Miyoko McPherson

Miyoko McPherson's Salt-Grilled Mackerel (Shioyaki)

  • Level: Easy
  • Total: 2 days 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings
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One 1 1/2-pound mackerel, scaled and filleted

1/4 cup fine sea salt

1 daikon radish, finely grated 

Soy sauce, to taste 


  1. Slice each fillet in half. Season both sides liberally with salt, then place each fillet on a wire rack set over a drip pan. Refrigerate, uncovered, for 24 hours, then flip over and refrigerate for another 24 hours.
  2. Preheat an outdoor grill or turn an oven broiler to high.
  3. If using a grill, place the fillets on the grate over high heat for 2 to 3 minutes per side. If using a broiler, place the fillets on a wire rack over a drip pan directly under the broiler for 2 to 3 minutes per side. Serve immediately with the grated daikon and a drizzle of soy sauce to taste.

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