Pan-Seared Mackerel with Lemon and Garlic
Ingredients
- 4 whole mackerel fillets (about 6 oz each)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 2 tablespoons unsalted butter
- Juice of 1 large lemon
- 2 tablespoons fresh parsley, roughly chopped
- 1/4 teaspoon red pepper flakes (optional)
- Lemon slices for serving (optional)
- Flaky sea salt to finish (optional)
Instructions
- Remove mackerel fillets from the fridge 10 minutes before cooking and let them come closer to room temperature.
- Pat fillets completely dry on both sides with paper towels.
- Mix salt, black pepper, and smoked paprika together and rub evenly over both sides of each fillet.
- Heat a cast iron skillet or heavy nonstick pan over medium-high heat until very hot. Add olive oil and let it shimmer for 30 seconds.
- Place fillets skin-side down in the pan. Press lightly with a spatula for the first 10 seconds to ensure full skin contact. Cook undisturbed for 4 minutes until skin is deep golden and releases easily.
- Flip fillets carefully and cook flesh-side down for 2 to 3 more minutes until flesh is opaque throughout and flakes gently when pressed.
- Remove fish to a plate. Reduce heat to medium. Add butter to the same pan and let it melt.
- Add sliced garlic and red pepper flakes. Stir for about 60 seconds until garlic is golden at the edges.
- Squeeze in lemon juice, stir to lift pan drippings, then mix in chopped parsley.
- Pour the pan sauce directly over the plated fish and serve immediately.
Notes
Always pat mackerel fillets completely dry before cooking — surface moisture prevents the skin from crisping and causes sticking. Do not move the fish in the pan until it releases naturally from the surface.