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Grilled Mackerel with Pickled Cucumber Salad

Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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

Grilled Mackerel with Pickled Cucumber Salad

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
Prepare the Quick Pickled Cucumber Salad
1

  1. In a bowl, whisk together the vinegar, sugar, and salt until dissolved.

  2. Add the cucumber and red onion slices.

  3. Toss well and let sit at room temperature for at least 15–20 minutes. The flavors will intensify the longer it rests.

  4. Before serving, sprinkle with sesame seeds and chopped herbs.

Marinate the Mackerel
2

  1. Pat the mackerel fillets dry with paper towels.

  2. In a small bowl, mix olive oil, grated garlic, lemon zest, lemon juice, salt, and pepper.

  3. Rub this marinade all over the mackerel, especially the skin side.

  4. Let sit for 5–10 minutes while the grill heats.

Grill the Mackerel
3

  1. Heat a grill or grill pan over medium-high heat. Lightly oil the grates if needed.

  2. Place the mackerel skin-side down first.

  3. Grill for about 4–5 minutes per side (depending on thickness) until skin is crisp and the flesh flakes easily.

  4. 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
6

  • A dry Riesling, Vermentino, or crisp Sauvignon Blanc will beautifully complement the oily fish and acidic salad.

Nutrition Facts

2 servings

Serving size