Salt-Broiled Mackerel

1. 1

   Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals.

2. 2

   Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet).

3. 3

   Let rest for 30 minutes.

4. 4

   Heat the broiler, with the heat source within 4 inches of the broiling rack.

5. 5

   Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes.

6. 6

   Rinse the fillets and pat them dry.

7. 7

   When the pan is hot, put the fillets on the rack, skin side up.

8. 8

   Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes.

9. 9

   Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.

No additional tips available.