Korean Grilled Mackerel in Parchment

Name: Korean Grilled Mackerel in Parchment
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 mackerel fish (filleted, salted if available or use fresh); 2 cup (240 ml) rice water; 1 tsp white vinegar; 2 tsp oil; 1 tbsp soy sauce; 2 slices lemon wedges

posted by Holly Ford on Mar 15, 2022 (updated Jun 9, 2024) 8 comments »

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5 from 5 ratings

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

Grilled mackerel fish served with soy sauce and lemon wedges.

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.

Mackerel fish grilled in a parchment paper.

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.

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. Mackerel is affordable and packed with omega-3s. Enjoy this healthy recipe, or try my Korean BBQ mackerel (gogalbi) if you want to spice it up further.

Choosing Fresh Mackerel

Salted mackerel fillets showing its blue-back.

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.

Salted Mackerel

In Korean cuisine, fresh mackerel is often salted before grilling to add flavor and preserve the fish for a longer period. This simple but effective step is optional but highly recommended.

To do this, start by cleaning and filleting your mackerel, then sprinkle a generous amount of kosher or sea salt over it and let it marinate for 10-15 minutes. Once done, you can freeze the fish for up to 3 months, ready for your next meal or grilling session.

Mackerel fish grilled to a perfection in a parchment paper

How to Grill Mackerel in Parchment

Soak Mackerel in Rice Water

Salted mackerel fish soaking in a rice water.

Paper towel wiping off the mackerel fish.

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

A brush applying oil on a parchment paper for mackerel fish recipe.

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

Mackerel fish on a greased parchment paper.

Mackerel fish wrapped in a parchment paper with sides folded to secure.

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

Mackerel fish in a parchment pouch placed in a skillet.

Mackerel in a parchment pouch puffing up in a skillet.

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.

Mackerel parchment pouch showing the golden surface on the bottom.

Mackerep fish in a parchment pouch covered with a lid.

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.

Grilled mackerel on a plate with soy sauce, lemon wedges, and white rice.

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.

Grilled mackerel fish fillets with soy sauce, lemon wedges, and rice.

Helpful Tips

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.)
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.
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.