Grilled mackerel (saba shioyaki) on a Japanese style plate, served with miso soup, rice and pickles.

Grilled Mackerel (Saba Shioyaki)

Course: Main Course
Cuisine: Japanese
Keyword: fish
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 45 minutes
Servings: 2
Author: Nami

Baked in the oven, this Grilled Mackerel or Saba Shioyaki is the simplest fish recipe you can make on your busy weeknight. Serve with steamed rice, miso soup, and salad to go with this delicious fish!



  • 10 oz mackerel (saba) (280 g, 2 fillets)
  • 2 Tbsp sake
  • ½ tsp kosher/sea salt (use half for table salt)
  • 1 inch daikon radish (grated, to serve)
  • 1 tsp soy sauce (to serve)
  • 1 wedge lemon


  1. Gather all the ingredients.

    Saba Shioyaki Ingredients
  2. Coat the fish with 2 Tbsp sake.
    saba shioyaki 1
  3. Pat dry with paper towel (and discard the sake) and transfer the fish to a baking sheet lined with parchment paper.
    saba shioyaki 2
  4. Sprinkle ½ tsp salt on both sides of the fish.
    saba shioyaki 3
  5. Let it sit at room temperature for 20 minutes. Preheat the oven to 400 ºF (200 ºC).
    Saba Shioyaki 4
  6. After 20 minutes, pat dry the excess moisture came out from the fish.
    saba shioyaki 2
  7. Place the fish skin side down and bake for 20 minutes, or until the flesh is golden brown.
    Saba Shioyaki 6
  8. Grate daikon radish using (I love this grater).

    Grate Daikon
  9.  Serve the grilled mackerel with grated daikon and a lemon wedge on the side. Pour a few drops of soy sauce on grated daikon and eat the fish with grated daikon. Enjoy!
    Grilled mackerel (saba shioyaki) on a Japanese style plate, served with miso soup, rice and pickles.

Recipe Notes

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.