After a long day, it’s nice to whip up something light but satisfying. This grilled mackerel with a citrus soy glaze comes together quickly and doesn’t require much fuss.
The Story Behind This Recipe
Growing up, grilled fish was a weeknight staple in my house. Mackerel, in particular, was a favorite because it has enough oil to stay moist on the grill and a rich flavor that pairs beautifully with simple seasonings. I like this recipe because the citrus soy glaze adds a fresh twist without any complicated ingredients. It’s one of those dishes that makes you feel like you’re eating something wholesome, even if you’re just throwing it together after work.
I tend to serve this with plain steamed rice and a small side of pickled vegetables—kept it simple and balanced for busy nights. The glaze caramelizes nicely on the fish as it grills, giving a slightly crispy edge that everyone seems to appreciate. I usually make a bigger batch of the glaze to keep on hand as a dipping sauce for other grilled things, like vegetables or chicken.
One thing I’ve learned about grilled mackerel is it’s best when you don’t overcook it, so keep a close eye on your grill or broiler. The flesh should still be moist and flaky but not dry. If you don’t have a grill, a broiler works pretty well too, just watch carefully. This recipe is approachable and doesn’t require fancy tools or hard-to-find ingredients, making it great for anyone who wants to add something a little different to their weeknight routine.
Cuisine: Japanese
Course: Dinner
Servings: 2
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Ingredients
- 2 mackerel fillets, skin on
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon grated ginger
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- Pinch of black pepper
- Lemon or lime wedges (for serving)
Instructions
- Step 1. In a small bowl, whisk together soy sauce, orange juice, grated ginger, honey, rice vinegar, sesame oil, and black pepper to make the citrus soy glaze.
- Step 2. Pat the mackerel fillets dry with paper towels to help get crisp skin when grilled.
- Step 3. Brush both sides of the fillets with about half of the glaze.
- Step 4. Preheat a grill pan over medium-high heat or heat your broiler.
- Step 5. Place fillets skin side down on the grill or broiler pan and cook for about 4 minutes.
- Step 6. Flip the fillets carefully and brush the other side with more glaze. Cook for another 3-4 minutes until fish flakes easily and the glaze has caramelized a bit.
- Step 7. Remove from heat and serve immediately with lemon or lime wedges on the side.
Tips for Success
- Drying the fish skin before grilling helps it crisp up better.
- Keep a close eye while broiling to avoid burning the glaze.
- Use fresh citrus juice for the best bright flavor in the glaze.
- If you can’t find fresh ginger, use a 1/4 teaspoon of ground ginger instead.
- Serve with steamed rice and simple pickled vegetables for a balanced meal.
Variations & Substitutions
- Swap orange juice with yuzu or lemon juice for a different citrus twist.
- Add a pinch of chili flakes to the glaze if you like some heat.
- Try the glaze on other oily fish like salmon or trout.
- For a smokier flavor, grill the fish outdoors over charcoal.
- Add finely chopped scallions or toasted sesame seeds as a garnish.
