BBQ Mackerel — crispy, smoky, and quick to prepare
Deel
Mackerel is one of the tastiest fish for the BBQ – fatty, smoky, and full of flavour. Its high fat content makes mackerel perfect for grilling: it won't dry out and absorbs smoke aroma beautifully. With a dry rub, it's ready in 10 minutes.
→ Fish & Seafood on the BBQ — recipes, rubs & technique
Whole or as a fillet?
Whole: More spectacular and juicier. Score the fish on both sides for even cooking and better rub adhesion.
Fillet: Faster and easier to eat. Grill skin-side down.
Pro tip: Grease the grates well — mackerel tends to stick. Or use a fish basket/grill basket for easy flipping.
Which rub pairs well with mackerel?
- Korean — gochugaru and sesame, the best combination with fatty fish. More about Korean rub
- Shawarma — warm and aromatic. More about Shawarma rub
- Tex-Mex — cumin and chili for a spicy twist. More about Tex-Mex rub
→ Which BBQ rub pairs with which dish?
On the BBQ
- Preheat the BBQ to direct heat, 200–220°C
- Brush the mackerel with olive oil and apply the rub
- Place the fish on the grate — whole: 4–5 min per side, fillet: 3–4 min skin side, 2 min flesh side
- The fish is cooked when the meat easily separates from the bone
→ Direct vs indirect heat | BBQ temperatures & cooking times
Serving
With a squeeze of lemon, chimichurri, or a fresh yoghurt sauce. Delicious with grilled vegetables or a simple salad.