Japanese Grilled Mackerel with Miso and Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Smoky grilled mackerel glazed with a savory miso sauce, paired with bright pickled vegetables for contrast. This japanese-inspired seafood (gluten-free) ready in about 25 minutes pairs mackerel fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) mackerel fillets
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp sesame oil
• 1/2 cup pickled radish
• 1/4 cup pickled ginger
• 2 (sliced) green onions
• 1 tbsp (toasted) sesame seeds
• 1 tsp (optional) wasabi
• 1 tbsp soy sauce

Instructions

1. Step 1: In a small bowl, combine 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, and 1 tbsp sesame oil. Whisk until smooth and evenly blended, ensuring the miso fully dissolves. Tip: Use a fork to break up any lumps in the miso for a more consistent marinade.
2. Step 2: Place the 4 mackerel fillets on a rimmed baking sheet or plate. Using a brush, evenly coat both sides of the fillets with the miso-marinade mixture, pressing gently to ensure full coverage. Let marinate at room temperature for 10 minutes, or refrigerate for up to 30 minutes for deeper flavor.
3. Step 3: Preheat a grill or grill pan over medium-high heat (around 400°F/200°C). Lightly oil the grilling surface with a few drops of sesame oil to prevent sticking. Place the fillets skin-side down on the grill, and cook for 4-5 minutes until the skin is charred and the edges begin to curl slightly.
4. Step 4: Flip the fillets carefully using a spatula, and cook for another 3-4 minutes, or until the flesh is opaque and easily flaked with a fork. Avoid pressing down on the fish—this can cause it to fall apart. Tip: If the grill is too hot, the skin may burn before the fish is cooked through.
5. Step 5: While the fish grills, prepare the pickled vegetable garnish: In a small bowl, combine 1/2 cup pickled radish, 1/4 cup pickled ginger, and 2 sliced green onions. Toss gently to mix, ensuring the vegetables are evenly distributed.
6. Step 6: Transfer the grilled mackerel to a serving platter. Top immediately with the pickled vegetable mixture, then sprinkle 1 tbsp toasted sesame seeds over the top. Garnish with additional sliced green onions if desired.
7. Step 7: Drizzle 1 tbsp soy sauce evenly over the fish and vegetables, and add 1 tsp wasabi (if using), stirring gently to combine. Serve immediately while the fish is warm and the flavors are fresh. Tip: Adjust the wasabi to taste—start with less and add more if desired, as its heat intensifies when mixed with soy sauce.