Korean Grilled Mackerel in Parchment

Korean-style grilled mackerel delivers smoky, crispy skin and juicy, tender flesh. Using the parchment paper method, you can effortlessly eliminate unwanted fish odors.

There’s a little hole-in-the-wall grilled fish restaurant in a narrow alley in the area of Seoul where I live. They serve grilled mackerel (godeungeo gui, 고등어구이) over hot charcoals on a small wire rack.

An old lady and her son run the charming place, and I visit at least once a month when I crave the crispy skin of Korean grilled fish in a homestyle setting. As you know, grilling mackerel indoors can be tricky because of the lingering fish odor.

But when the craving hits, you gotta satisfy it, right? Luckily I have a neighborhood restaurant that I can rely on, but if you don’t? Here’s my solution—using parchment paper.

Why You Should Try This Recipe

My recipe for Korean grilled mackerel lets you enjoy smoky, crispy-skinned, slightly charred mackerel without worrying about the fish smell in your kitchen. You’ll always get moist fish inside.

You’ll be pleasantly surprised by the ease of parchment cooking method, which you can use for virtually any fish you want to cook. For a change, try my Korean BBQ mackerel (gogalbi) if you want to spice it up further.

Choosing Fresh Mackerel

When selecting fresh mackerel, consider the following:

• Firm Flesh: The flesh should be firm and should spring back when pressed gently.
• Clean, Shimmering Skin: Look for mackerel with clean and gleaming skin, free from any blemishes or discolorations.
• Bright Eyes: Fresh mackerel should have clear, bright eyes. Avoid those with cloudy or sunken eyes.
• Retain the Skin: When getting your mackerel cleaned and filleted, ask the butcher to keep the skin on. The skin helps maintain moisture during cooking and contributes to the smoky flavor.

How to Grill Mackerel in Parchment

Soak Mackerel in Rice Water

For salted mackerel, soak in rice water for 10 minutes to reduce saltiness. If using fresh fish, soak for 5 minutes or skip this step. Pat the fish dry with a paper

Prep in Parchment Paper

Lightly coat both sides of the mackerel with about 1 teaspoon of vinegar. Brush some oil onto a piece of parchment paper. towel.

Place the mackerel fillet on the parchment paper and fold it over. Double-fold the edges to create a sealed pouch.

Cook Mackerel in Parchment

Place the pouch, folded side down, in a large pan over medium-low heat, cover, and cook for 6-7 minutes. Once the pouch puffs up, carefully flip it to keep the fish flat inside.

The bottom of the parchment paper should turn golden brown. Cover and cook for another 6-7 minutes over medium-low heat. Carefully open the pouch with scissors and let the steam escape.

What to Eat with Korean Grilled Mackerel

Serve with lemon wedges, soy sauce, and rice. Squeeze lemon over the fish before dipping in soy sauce. In Korea, it’s commonly paired with Kimchi Stew or Soybean Paste Stew.

Recipe Success Tips

1. Use rice water to soak the fish for 10 minutes. This is a good method especially if you are using the heavily salted mackerel that are sold in stores. Soaking helps to get rid of some of the extreme saltiness. It also helps reduce the fish odor. (You can skip this process if using fresh mackerel.)
2. Use vinegar. Brush mackerel fillets with a small amount of vinegar. It firms up the flesh and makes the fish more enjoyable. Don’t worry, you won’t taste the vinegar at all.
3. Use parchment paper. It not only locks in the moisture within your mackerel, it also seals the smell from sneaking outside. Once cooking is finished, the fish odor is gone and you will be surprised at the outcome–perfect-looking grilled mackerel.