Simple Grilled Mackerel with Lemon
This recipe offers the purest way to enjoy mackerel, featuring a simple preparation that highlights its rich flavor. Grilling ensures the skin becomes wonderfully crispy while the flesh remains flaky and delicious.
For 2 servings
Prepare the Mackerel: Pat the whole mackerel thoroughly dry with paper towels, inside and out. If using whole fish, make 2-3 shallow diagonal scores on each side of the fish; this helps with even cooking and flavor absorption.
Season the Fish: Rub the mackerel all over with the extra virgin olive oil. Season generously with sea salt and freshly ground black pepper, ensuring to season both the inside cavity and the exterior.
Stuff the Fish: For whole mackerel, carefully stuff the cavities with the thin lemon slices and roughly chopped fresh dill. If using fillets, simply lay the lemon slices and dill on top of the flesh.
Preheat the Grill: Preheat your outdoor grill or a grill pan to medium-high heat (approximately 400°F / 200°C). Clean the grill grates thoroughly with a wire brush and lightly oil them to prevent the fish from sticking.
Grill the Mackerel: Place the mackerel directly on the hot, oiled grill grates. If using fillets, start skin-side down. Grill for 4-6 minutes per side, depending on the thickness of the fish, until the skin is crispy and slightly charred, and the flesh is opaque and flakes easily with a fork. For whole fish, carefully turn after 5-6 minutes.
Rest and Serve: Once cooked, carefully transfer the grilled mackerel to a serving platter. Let it rest for 2-3 minutes. Garnish with extra fresh dill (or parsley) and serve immediately with the reserved fresh lemon wedges.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For Crispy Skin: Ensuring the fish is patted very dry before oiling and seasoning is crucial for achieving crispy skin. Start grilling skin-side down on a hot, well-oiled grate.
- 2Prevent Sticking: Always clean your grill grates thoroughly and oil them well before placing the fish. A fish grilling basket can also be very helpful, especially for whole fish, to prevent sticking and make turning easier.
- 3Don't Overcook: Mackerel cooks quickly due to its oil content. Overcooking will make it dry and less flavorful. It's done when the flesh is opaque throughout and flakes easily with a fork.
- 4Flavor Boost: For an extra layer of flavor, consider brushing the fish with a mixture of melted butter, minced garlic, and a squeeze of lemon juice during the last minute of grilling.
Adapt it for your goals.
Herb & Spice Rub
Instead of just salt and pepper, create a smoky rub with smoked paprika, garlic powder, onion powder, and a pinch of cayenne pepper for an added kick.
Pan Seared MackerelPan-Seared Mackerel
If a grill isn't available, pan-sear mackerel fillets in a hot, oven-safe skillet with a little olive oil, skin-side down, then finish in a preheated oven (375°F/190°C) for a few minutes until cooked through.
Mediterranean TwistMediterranean Twist
Add thinly sliced red onion, cherry tomatoes, and Kalamata olives to the cavity of whole fish or alongside fillets for a more robust, Mediterranean-inspired flavor profile.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Mackerel is an excellent source of EPA and DHA, essential for heart health, brain function, and reducing inflammation throughout the body.
High-Quality Protein
Provides a complete protein source, crucial for muscle repair, growth, and overall bodily functions, helping to keep you feeling full and satisfied.
Packed with Vitamins & Minerals
A great source of Vitamin D, Vitamin B12, selenium, and niacin, supporting bone health, energy production, immune function, and thyroid health.
Frequently asked questions
The mackerel is cooked when its flesh turns opaque throughout and flakes easily with a fork. Be careful not to overcook, as it can dry out quickly.
