Salt-Broiled Mackerel

• About 11/2 pounds mackerel fillets, skin on
• Salt
• Lemon wedges for serving
• Soy sauce for serving

1. Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals.
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. Let rest for 30 minutes.
4. Heat the broiler, with the heat source within 4 inches of the broiling rack.
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. Rinse the fillets and pat them dry.
7. When the pan is hot, put the fillets on the rack, skin side up.
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. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.

mackerel, salt, lemon wedges, soy sauce

Taken from cooking.nytimes.com/recipes/12409 (may not work)