For a refreshing and aromatic twist on Saba Shioyaki, try adding lemon and herbs to the dish. Here's what you'll need: - Fresh mackerel fillets - Sea salt - 1 lemon, sliced - Fresh herbs (such as parsley, dill, or cilantro), chopped Prepare the mackerel fillets by rinsing and salting them as in the classic recipe. Place a few slices of lemon and a sprinkle of fresh herbs on top of each fillet. Grill the mackerel fillets as instructed in the classic recipe, until they are cooked through and the skin is crispy. The lemon slices and fresh herbs infuse the fish with a bright and fragrant flavor, elevating the dish to a whole new level.
