Pat the mackerel fillets dry with paper towels. Score the skin side diagonally 2-3 times to prevent curling and help seasoning penetrate.
Sprinkle salt evenly over both sides of the mackerel fillets. Let it sit for 15-20 minutes to draw out excess moisture and firm up the flesh.
Pat the mackerel fillets dry again with paper towels, removing any moisture that has accumulated.
Preheat a broiler or grill to high heat. If using a pan, preheat a non-stick pan over medium-high heat.
Place mackerel fillets skin-side down on the grill rack or in the pan. Grill for 5-7 minutes until the skin is golden and crispy.
Carefully flip the mackerel and cook for another 4-6 minutes, or until cooked through and flaky.
While mackerel is cooking, grate the daikon radish and lightly squeeze out excess water.
Serve the grilled mackerel immediately with grated daikon, lemon wedges, and optionally a dash of soy sauce.
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