Whole mackerel grilled until the skin is crisp, served with a sharp tomato, red onion, and caper salsa. Fast, flavourful, and affordable.
smokeandsoil.com/recipes/whole-grilled-mackerel-with-tomato-salsa
by L Field
Prep
10 min
Cook
18 min
Total
28 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
This is a recipe that only makes sense when vegetables are at their best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. Here, ripe tomatoes and crisp red onions come together in a simple salsa that balances brightness and freshness, a perfect foil for the rich, oily flesh of the mackerel.
Grilling the whole fish directly over clean, hot coals allows the natural flavours to develop without distraction. The skin crisps up beautifully, locking in moisture and giving a satisfying texture that contrasts with the vibrant salsa. Taking care with the fire, avoiding heavy smoke, and resting the fish properly after cooking ensures the final result is as clean and refined as the ingredients deserve.
This dish is a reminder that BBQ is less about showmanship and more about respect — for the ingredient, the fire, and the season. It’s a straightforward, thoughtful approach to everyday cooking that rewards patience and attention, turning simple, homegrown ingredients into something quietly special.
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Create free accountHealth Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
380
kcal
36g
protein
8g
carbs
20g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Mackerel and Salsa
Use a sharp knife to make three or four diagonal scores across both sides of each mackerel, cutting down to the bone. This prevents the skin from contracting and ensures even heat transfer. Rub the fish with olive oil and season generously inside and out with sea salt and black pepper. In a small bowl, combine all salsa ingredients: diced tomatoes, red onion, chilli, lime juice, and coriander. Stir and set aside.
Build the Fire
Set up the Weber Master-Touch for direct, high-heat grilling. Fill a chimney starter with Weber briquettes and light. Once the briquettes are fully ashed over (approximately 15-20 minutes), pour them directly onto the charcoal grate to create a single, even layer of high heat. Place the cooking grate on top and allow it to preheat for five minutes. The temperature at the grate should be in the region of 230°C (450°F).
Grill the Mackerel
Place the mackerel directly over the hot coals. If using a grilling basket, ensure the fish is secured firmly. Grill for 4 minutes on the first side. The skin should be deeply coloured and crisp. Use a thin spatula or the basket to carefully flip the fish. Grill for a further 3-4 minutes on the second side. The fish is cooked when the flesh is opaque and flakes easily when tested with a fork at the thickest part near the head.
Rest and Serve
Remove the mackerel from the grill and allow it to rest on a warm plate for two minutes. This allows the internal temperature to equalise. Serve immediately, topped with a generous spoon of the fresh tomato salsa.
Rest and Serve
Remove the mackerel from the grill and allow it to rest on a warm plate for two minutes. This allows the internal temperature to equalise. Serve immediately, topped with a generous spoon of the fresh tomato salsa.
Health Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Per serving (estimate)
380
kcal
36g
protein
8g
carbs
20g
fat
tool
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Temperature Targets
Written by
L Field
