Japanese Salt Grilled Fish (Shioyaki Style)
Ingredients
- 4 whole fish such as mackerel, sea bass, snapper, or trout — about 10–12 oz each, cleaned and gutted
- 2 tablespoons coarse sea salt or kosher salt
- 1 teaspoon fine sea salt
- 2 lemons, cut into wedges
- ½ cup finely grated daikon radish (optional)
- 2 tablespoons soy sauce (for dipping, optional)
- Fresh shiso leaves or flat-leaf parsley for serving
- 1 teaspoon sake or dry white wine (optional, splash inside cavity)
- Neutral oil for brushing grill grates
Instructions
- Score the fish by making 2–3 diagonal cuts through the skin on each side, going about halfway into the flesh.
- Pat the fish completely dry with paper towels. Rub coarse sea salt generously all over the skin, inside the cavity, and into the scored cuts. Place on a wire rack over a plate and refrigerate uncovered for at least 30 minutes and up to 2 hours.
- Preheat your broiler or outdoor grill to high heat. Allow at least 10 minutes of preheating time.
- Lightly oil the grill grates or broiler pan with a paper towel dipped in neutral oil.
- Place the fish on the grill or under the broiler. Cook undisturbed for 7–9 minutes on the first side until the skin blisters and chars slightly at the edges.
- Flip carefully using a wide spatula and cook another 6–8 minutes on the second side until the flesh near the backbone pulls away cleanly and the skin is deeply golden and crisp.
- Remove from heat and rest for 2 minutes. Serve with lemon wedges, grated daikon, and soy sauce on the side.
Notes
Let the fish rest on the salt for at least 30 minutes — up to 2 hours in the fridge. This step is what separates flat-tasting fish from something that actually tastes like the coast. Don't skip it even when you're in a hurry.