Grilled Mackerel (Saba Shioyaki)

Rinse the Mackerel fillets under cold water and pat them thoroughly dry with paper towels. Score the skin side of each Mackerel fillet with a few shallow diagonal cuts to prevent curling and help with even cooking.

Sprinkle 5 grams of Salt evenly over both sides of the Mackerel fillets.

Place the salted Mackerel fillets on a wire rack set over a tray and let them rest at room temperature for 20 minutes to allow the Salt to draw out excess moisture.