Salt-Broiled Mackerel

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

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).

Let rest for 30 minutes.

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

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.

Rinse the fillets and pat them dry.

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

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.

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