Salt-Broiled Mackerel

Directions

1. 1
   Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals.
2. 2
   Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet).
3. 3
   Let rest for 30 minutes.
4. 4
   Heat the broiler, with the heat source within 4 inches of the broiling rack.
5. 5
   Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes.
6. 6
   Rinse the fillets and pat them dry.
7. 7
   When the pan is hot, put the fillets on the rack, skin side up.
8. 8
   Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes.
9. 9
   Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.