1 salmon filet, cut into 2 inch thick slices
2 mackeral filets, cut in half
Sea salt, to taste
Grated daikon and soy sauce

Grilled Shake (Salmon) or Saba (Mackeral)

The most delicious way to enjoy fish is to simply salt it and grill it. In my next life, I would love to have a grill with ventilation installed on my stove. In absence of this, I place the rack of the broiler at its’ highest position, as close to the heat source as possible.

Cut the fish into individual serving sizes. If using salmon, I usually buy fillets and cut them into 2” thick diagonal slices. For mackeral, I cut each fillet in half. Liberally salt all sides of the fish.

Place the pieces, skin side down, on a piece of heavy-duty aluminum foil. To simplify clean-up, fold all sides of the foil up to catch the juices released from the fish. Broil until golden brown, 5-10 minutes. Turn the pieces, skin side up, and continue to broil until the skin starts to brown and bubble up. This should only take 2-4 minutes.

Mackeral tastes great with soy sauce and grated daikon and a slice of lemon. I prefer salmon with just a tiny bit of soy sauce.

The classic shape of plates for grilled or broiled fish is long, rectangular, and flat. Recently, my husband likes to use diamond shaped imari plates for small pieces.

Serve with miso soup, rice and pickles for a complete meal.

Serves 4.