Japanese Salt Grilled Fish (Shioyaki Style)

Ingredients

• 4 whole fish such as mackerel, sea bass, snapper, or trout — about 10–12 oz each, cleaned and gutted
• 2 tablespoons coarse sea salt or kosher salt
• 1 teaspoon fine sea salt
• 2 lemons, cut into wedges
• 1/2 cup finely grated daikon radish (optional)
• 2 tablespoons soy sauce (for dipping, optional)
• Fresh shiso leaves or flat-leaf parsley for serving
• 1 teaspoon sake or dry white wine (optional, splash inside cavity)
• Neutral oil for brushing grill grates

Instructions

1. 1

   Score the fish by making 2–3 diagonal cuts through the skin on each side, going about halfway into the flesh.

2. 2

   Pat the fish completely dry with paper towels. Rub coarse sea salt generously all over the skin, inside the cavity, and into the scored cuts. Place on a wire rack over a plate and refrigerate uncovered for at least 30 minutes and up to 2 hours.

3. 3

   Preheat your broiler or outdoor grill to high heat. Allow at least 10 minutes of preheating time.

4. 4

   Lightly oil the grill grates or broiler pan with a paper towel dipped in neutral oil.

5. 5

   Place the fish on the grill or under the broiler. Cook undisturbed for 7–9 minutes on the first side until the skin blisters and chars slightly at the edges.

6. 6

   Flip carefully using a wide spatula and cook another 6–8 minutes on the second side until the flesh near the backbone pulls away cleanly and the skin is deeply golden and crisp.

7. 7

   Remove from heat and rest for 2 minutes. Serve with lemon wedges, grated daikon, and soy sauce on the side.