Grilled mackerel with pickled cucumber salad is a light and flavorful dish combining smoky, charred fish with a tangy, refreshing cucumber and onion slaw. Perfect for summer meals or healthy dining, ready in under 30 minutes
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Grilled Mackerel
2 whole mackerel, cleaned and butterflied (or 4 fillets, skin-on)
2 tbsp olive oil
1 clove garlic, finely grated
Zest of 1 lemon
1 tbsp lemon juice
Salt and black pepper, to taste
For the Pickled Cucumber Salad
1 medium cucumber, thinly sliced (use a mandoline if possible)
½ small red onion, very thinly sliced
2 tbsp rice vinegar (or white wine vinegar)
1 tsp sugar
½ tsp salt
1 tsp sesame seeds (optional)
1 tbsp fresh dill or mint, finely chopped
Garnish (optional)
Lemon wedges
Extra dill or mint
Crusty bread or boiled baby potatoes on the side
Prepare the Quick Pickled Cucumber Salad
1
In a bowl, whisk together the vinegar, sugar, and salt until dissolved.
Add the cucumber and red onion slices.
Toss well and let sit at room temperature for at least 15–20 minutes . The flavors will intensify the longer it rests.
Before serving, sprinkle with sesame seeds and chopped herbs.
Marinate the Mackerel
2
Pat the mackerel fillets dry with paper towels.
In a small bowl, mix olive oil, grated garlic, lemon zest, lemon juice, salt, and pepper.
Rub this marinade all over the mackerel, especially the skin side.
Let sit for 5–10 minutes while the grill heats.
Grill the Mackerel
3
Heat a grill or grill pan over medium-high heat. Lightly oil the grates if needed.
Place the mackerel skin-side down first.
Grill for about 4–5 minutes per side (depending on thickness) until skin is crisp and the flesh flakes easily.
Remove and let rest for 1–2 minutes.
Plate and Serve
4
Arrange the cucumber salad on a plate or serve it alongside.
Top with grilled mackerel or place it beside the salad.
Garnish with lemon wedges and extra dill or mint.
Optional: Add a small pile of baby potatoes or a slice of rustic bread.
Tips & Notes
5
Don’t over-flip the fish—it’s delicate. One turn is usually enough.
You can use sardines or trout as a substitute for mackerel.
Make the cucumber salad ahead—it's even better chilled for a few hours.
Suggested Pairing
Ingredients For the Grilled Mackerel
2 whole mackerel, cleaned and butterflied (or 4 fillets, skin-on)
2 tbsp olive oil
1 clove garlic, finely grated
Zest of 1 lemon
1 tbsp lemon juice
Salt and black pepper, to taste
For the Pickled Cucumber Salad
1 medium cucumber, thinly sliced (use a mandoline if possible)
½ small red onion, very thinly sliced
2 tbsp rice vinegar (or white wine vinegar)
1 tsp sugar
½ tsp salt
1 tsp sesame seeds (optional)
1 tbsp fresh dill or mint, finely chopped
Garnish (optional)
Lemon wedges
Extra dill or mint
Crusty bread or boiled baby potatoes on the side
Directions Prepare the Quick Pickled Cucumber Salad
1
In a bowl, whisk together the vinegar, sugar, and salt until dissolved.
Add the cucumber and red onion slices.
Toss well and let sit at room temperature for at least 15–20 minutes . The flavors will intensify the longer it rests.
Before serving, sprinkle with sesame seeds and chopped herbs.
Marinate the Mackerel
2
Pat the mackerel fillets dry with paper towels.
In a small bowl, mix olive oil, grated garlic, lemon zest, lemon juice, salt, and pepper.
Rub this marinade all over the mackerel, especially the skin side.
Let sit for 5–10 minutes while the grill heats.
Grill the Mackerel
3
Heat a grill or grill pan over medium-high heat. Lightly oil the grates if needed.
Place the mackerel skin-side down first.
Grill for about 4–5 minutes per side (depending on thickness) until skin is crisp and the flesh flakes easily.
Remove and let rest for 1–2 minutes.
Plate and Serve
4
Arrange the cucumber salad on a plate or serve it alongside.
Top with grilled mackerel or place it beside the salad.
Garnish with lemon wedges and extra dill or mint.
Optional: Add a small pile of baby potatoes or a slice of rustic bread.
Tips & Notes
5
Don’t over-flip the fish—it’s delicate. One turn is usually enough.
You can use sardines or trout as a substitute for mackerel.
Make the cucumber salad ahead—it's even better chilled for a few hours.
Suggested Pairing
Grilled Mackerel with Pickled Cucumber Salad
Visited 1 times, 1 visit(s) today
