Soy-Ginger Glazed Grilled Mackerel with Pickled Daikon Salad

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Grilled mackerel glazed with a savory soy-ginger sauce paired with a crisp and tangy pickled daikon and carrot salad for balance. This Korean recipe, ready in about 27 minutes, pairs fresh mackerel fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 12 min Serves 4 Korean cuisine 300 cal/serving

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Ingredients

4 (6 oz each) fresh mackerel fillets
3 tbsp soy sauce
2 tbsp mirin
1 tbsp grated fresh ginger
1 tbsp brown sugar
1 tbsp vegetable oil
1 cup, julienned daikon radish
1 cup, julienned carrot
1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp grated fresh ginger, and 1 tbsp brown sugar until sugar dissolves to make the glaze.
Step 2: Brush 4 fresh mackerel fillets all over with 1 tbsp vegetable oil, then brush the soy-ginger glaze generously on both sides.
Step 3: Preheat grill to medium-high heat (about 400°F). Grill the mackerel for 4-5 minutes per side, brushing with remaining glaze and cooking until fish is opaque and flakes easily.
Step 4: Meanwhile, combine 1 cup julienned daikon radish and 1 cup julienned carrot in a bowl. Stir in 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt. Toss well and let sit for 10 minutes to pickle slightly.
Step 5: Serve the grilled mackerel hot alongside the tangy pickled daikon and carrot salad for a refreshing contrast.