Grilled Mackerel Fish in a Parchment Paper

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

posted by Holly Ford on Mar 15, 2022 (updated Mar 15, 2023) 8 comments »

Jump to Recipe

Mackerel fish grilled in a parchment paper on a pan delivers delicious and perfectly cooked results while also eliminating strong fish odor in your kitchen with the help of recipe tips and tricks.

Grilled mackerel fish served with soy sauce and lemon wedges.

Grilled mackerel fish is a perfect seafood dish for those who love delicious and healthy meals. However, cooking fish can sometimes leave a lingering odor in your kitchen.

This Korean style grilled mackerel recipe and tips offer a solution: by using parchment paper, you can eliminate the unpleasant odor and enjoy a delicious and healthy dish. You’ll be amazed at how easy it is to make, and you can even use this method to cook any type of fish in your kitchen.

Mackerel fish grilled in a parchment paper.

Mackerel Fish benefits

Mackerel is a delicious fish, no doubt about it! In my opinion, it’s one of the most underrated types of fish in any cuisine. Not only is it tasty, but it also offers tremendous health benefits. I believe people should consume more of this flavorful blue-back fish.

Rich taste: Mackerel has a rich taste with a slightly smoky flavor. It also has a firm texture that holds together. You can actually use chopsticks to pick the pieces up.
Inexpensive: Mackerel is cheap, but the downside is mackerel is not always available in your local grocery stores. If you go to Asian markets, you will find stacks of fresh mackerel. The cost is around $2 per fish and the fish guy will clean it for you however you like.
Good source of omega-3 acids: Mackerel is higher in inflammation-fighting omega-3 acids than other commonly eaten fish. It is also a good source of vitamin B6 and niacin, which are important for our health.
Can Help with Weight Loss: Mackerel is a low-calorie, high-protein food that can help with weight loss by keeping you feeling full and satisfied.

NOTE: Mackerel can be a healthy and delicious fish, but some types may contain mercury, such as King and Spanish mackerel. To reduce the risk of mercury consumption, it’s recommended to choose Atlantic or Alaska mackerel instead. Also, remember not to consume blue-backed fish too often, even if they are good for you.

Salted mackerel fish fillets are stacked together on a plate

How to pick fresh mackerel

Fresh mackerel should have firm flesh, clean and shimmering skin, and bright eyes. Make sure to keep the skin on when you ask the butcher to clean and fillet it for you. The skin will keep the flesh moist, and it provides the smoky flavor.

Salting fresh fish:

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

Tips for eliminating fish odor

Here I give you a few tips to reduce or even eliminate the fish odor so that you can enjoy this amazing fish without stressing about getting rid of the smell in the kitchen.

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.

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

If you are looking for more mackerel recipes, try my soy braised mackerel and radish or goglabi (Pan-fried mackerel with the gochujang sauce). These recipes put completely different twists on the preparation of mackerel.

How to make mackerel fish grilled in a parchment paper

Salted mackerel fish soaking in a rice water.

Paper towel wiping off the mackerel fish.

If using an already salted mackerel fish, soak it in rice water for 10 minutes to reduce some of the saltiness. Take the fish out of the water and dry completely with a paper towel.

If using fresh fish, soak for 5 minutes or skip this step.

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

Apply a thin coat of vinegar (about 1 teaspoon) on both sides of the mackerel flesh and skin. Brush a piece of parchment paper with some oil.

Mackerel fish on a greased parchment paper.

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

Place the mackerel fillet in the parchment paper and fold it over the fish. Fold the sides of paper twice to make a pouch and seal the fish inside.

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 and cover with a lid, cook for 6-7 minutes. When you see the pouch is puffing high, turn the pouch to the other side carefully so that the fish will stay flat inside.

Mackerel parchment pouch showing the golden surface on the bottom.

Mackerep fish in a parchment pouch covered with a lid.

You should see the bottom side of parchment paper showing golden brown. Cover and continue to cook for another 6-7 minutes over medium low heat. Open the pouch carefully using scissors and let the steam escape.

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

Serving suggestion

Place the grilled mackerel on a serving plate with lemon wedges and soy sauce for dipping. When ready to serve, squeeze the lemon over the fish. Take a piece of fish and dip it lightly in the soy sauce. Serve with rice.

Side dishes to go with grilled fish:

More Mackerel Recipes