Teriyaki Mackerel
A quick and flavorful weeknight dinner featuring pan-seared mackerel fillets glazed with a sweet-savory homemade teriyaki sauce. Ready in under 30 minutes, this Japanese-inspired dish is perfect served with steamed rice and vegetables.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 25g
Ingredients
- 4 fillets mackerel fillets
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake
- 2 tbsp sugar
- 1 tbsp vegetable oil
Instructions
- 1
Pat the 4 mackerel fillets dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut through to the flesh.
- 2
In a small bowl, mix the 4 tbsp soy sauce, 4 tbsp mirin, 2 tbsp sake, and 2 tbsp sugar until the sugar dissolves. Set aside.
- 3
Heat the 1 tbsp vegetable oil in a large skillet over medium-high heat. Place the mackerel fillets skin-side down and cook until the skin is crisp and golden, about 3-4 minutes.
- 4
Flip the fillets and cook for another 2-3 minutes, until the flesh is opaque and flakes easily with a fork.
- 5
Pour the teriyaki sauce into the skillet. Let it bubble and reduce, spooning the glaze over the fish, until the sauce thickens and coats the fillets, about 2-3 minutes.
- 6
Serve the mackerel immediately with extra sauce spooned on top.
Tools you’ll need
- Large skillet
- Small bowl
- Paper towels
- Spatula
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