Soy-Ginger Glazed Grilled Mackerel with Pickled Daikon Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. Step 2: Brush 4 fresh mackerel fillets all over with 1 tbsp vegetable oil, then brush the soy-ginger glaze generously on both sides.
  3. 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.
  4. 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.
  5. Step 5: Serve the grilled mackerel hot alongside the tangy pickled daikon and carrot salad for a refreshing contrast.

Frequently asked questions

How long does Soy-Ginger Glazed Grilled Mackerel with Pickled Daikon Salad take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Soy-Ginger Glazed Grilled Mackerel with Pickled Daikon Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Soy-Ginger Glazed Grilled Mackerel with Pickled Daikon Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Soy-Ginger Glazed Grilled Mackerel with Pickled Daikon Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Soy-Ginger Glazed Grilled Mackerel with Pickled Daikon Salad?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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