Japanese · Dinner
Salt Grilled Mackerel (Keto)
A mackerel fillet is dry-salted and grilled skin-side down over high heat until the skin crisps and blisters, then flipped to cook through. Served with grated daikon, lemon wedge, sliced scallion, and sesame oil, this Japanese preparation delivers rich, flaky fish in a low-carb style.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
428Calories
31.6gProtein
29.9gFat
5.4gCarbs
2.3gSugar
1.7gFiber
1785mgSodium
99mgChol
7gSat Fat
690mgPotassium
55mgCalcium
1.9mgIron
9.5mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Pat the mackerel fillet dry with paper towels and score the skin twice with a sharp knife, then sprinkle 1/2 tsp salt evenly over both sides.
2
Rest
Stand the salted fillet uncovered on a rack in the fridge for 15 minutes until the surface looks slightly dry and beads of moisture appear.
3
Grill
Wipe off the beaded moisture, then grill the fillet skin-side down on a hot grill over high heat for 4 to 5 minutes until the skin blisters and browns deeply.
4
Grill
Flip the fillet and grill the flesh side over medium heat for 3 to 4 minutes until the thickest part flakes easily when pressed.
5
Assembly
Sprinkle the remaining 1/4 tsp salt over the grated daikon in a small bowl and toss to coat evenly.
6
Plate
Transfer the mackerel to a plate, mound the salted daikon and sliced scallion alongside, add the lemon wedge, and drizzle the sesame oil and soy sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 1 1/2 tsp1 1/2 tsp salt, divided
- 5 oz140g daikon
- 22 lemon wedge
- 2 tsp2 tsp sesame oil
- 22 scallion
- 1 tsp1 tsp soy sauce, for serving
