Easy Salted Mackerel Recipe from Spain

We know that homemade salted mackerel recipes might be intimidating, but we can assure you that it’s super simple and everyone can make Spanish recipes like this one.

The salted mackerel recipe is a fantastic one, due to how easy it is, and because it only calls for a few main ingredients.

By reading this article you will learn how to make Spanish mackerel recipes, more specifically salted mackerel, with some extra information on how to store, serve, and ingredients substitutions that you can make.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Mackerel pasta recipe

• Pan-fried mackerel recipe

• Spanish baked mackerel

Background of the Dish

Salting fish was a common practice in many coastal regions worldwide, especially in southern Spain as it was the only way (alongside the pickled mackerel recipe) to guarantee a safe long-term storage.

As the refrigeration systems became more popular this recipe was overshadowed by others like the grilled mackerel recipe or the Spanish baked mackerel recipe.

Still, the salted mackerel recipe managed to not lose its charm, and the tradition on how to cook salted mackerel in Andalusia is more alive than ever.

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Things You’ll Need for Salted Mackerel Recipe

How to prepare mackerel is super simple and you only need mackerel filets, kosher salt, sugar, black pepper, and lemon zest.

You will also need a glass jar or airtight container to make this salted mackerel recipe.

Ingredients

• 4 fresh mackerel filets 
• 1/2 cup (120gr) kosher salt
• 1/4 cup (50gr) granulated sugar
• 1 tablespoon black peppercorns
• 2 bay leaves
• 4 garlic cloves
• Zest of 1 lemon (optional)
• Clean, airtight container or glass jar with a lid

How to Make Salted Mackerel Recipe – Step by Step Guide

1. The first step in this salted mackerel recipe is to clean the fish filets, removing the scales and bones (you can ask your fishmonger to do this). You can leave the skin on or remove it, it is completely up to you.

2. For the next step in this mackerel filet recipe, smash the garlic cloves until you have something similar to a paste.

3. Now grab a large bowl and combine the kosher salt, granulated sugar, black peppercorns, bay leaves, smashed garlic cloves, and lemon zest if using.

4. After that, grab a clean, airtight container or glass jar with a lid (a rectangular shape is the best option). Place a small layer of the salt-sugar mixture at the bottom.

5. Then, lay one mackerel filet on top of the salt-sugar mixture. Generously sprinkle the filet with the salt-sugar mix until it’s completely covered. Place another filet on top and repeat the process until you finish with all of the fresh Spanish mackerel.

6. Once all the salt mackerel filets are layered and covered, seal the container or jar tightly with the lid. Place it in the refrigerator.

7. Allow the mackerel to cure in the refrigerator for at least 24-48 hours. The longer you leave it, the saltier it will become. Taste a small piece after 24 hours to check the level of saltiness. If it’s to your liking, you can remove it from the cure; otherwise, you can leave it for an additional 24 hours.

8. After curing, remove the mackerel from the salt-sugar mix. Rinse them thoroughly under cold running water to remove excess salt and sugar. Pat the Spanish mackerel filets dry with paper towels.

9. Now all you have to do in this salted mackerel recipe is to slice the filets thinly and serve it as a topping for bread, salads, crackers, or any recipe that calls for salted fish. 

Substitution of Ingredients

This is a recipe for Spanish style mackerel, so you can add other popular herbs and spices from Spain such as parsley, paprika, saffron, rosemary, cumin, etc.

For a healthy mackerel recipe, you can replace the regular sugar with brown sugar, though it might be a little bit more bitter than the white one.

You can make this salt mackerel recipe with table salt, but the general rule of thumb is to use about half the amount of table salt when substituting for kosher salt (in this case, use 1/4 cup instead of 1/2 cup).

You can only use fresh fish for this salted mackerel recipe, as canned mackerel is already cooked so it can’t be used here.

For a great canned mackerel recipe, you can check our mackerel pate recipe (or a variation from our Spanish mackerel sushi).

The smoked mackerel pate recipe is also another tasty and flavourful mackerel spread for your toast.

Tips on Serving Salted Mackerel Recipe

With this salted mackerel recipe, you will have one of the most versatile versions of the Spanish mackerel fish.

You can cut it into thin slices and use it for a mackerel salad recipe with mixed greens, tomatoes, and onion slices.

Besides that, you can toast your favorite type of bread with olive oil and top it with salted mackerel, then you will have the perfect appetizer or tapas.

For a full Andalusian tapas table, you can check more of our regular or smoked mackerel filet recipes, such as the Spanish fried fish or the mackerel patty recipe.

How to Store Salted Mackerel Recipe

Once you finish making this salted mackerel recipe the fish will be ready to be stored if you don’t want to serve it right away.

You can store it in the fridge for up to 10 days, or in the freezer wrapped and sealed where it can last up to 45 days.

Keep in mind that in both cases you have to remove the salt and rinse the mackerel fish before storing it.

Before eating it, always inspect the salted mackerel for any signs of spoilage, such as an off smell or an unusual color: If it appears or smells off, it’s best not to consume it.

Other warm or cold smoked mackerel recipes that you can prepare if you are planning on storing them are the smoked mackerel recipe and the grilled Spanish mackerel recipe.

Recipe Card: Salted Mackerel Recipe

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