Quick Dry-Salted Mackerel at Home (No Brine)
The easiest and fastest way to salt delicious fish! Quick dry-salted mackerel made at home turns out just as good as in brine. With coriander and bay leaf, the fish becomes incredibly aromatic. This appetizer is perfect for a festive table or a family dinner.
Updated : 22 August, 2025
Easy
More than 1 hour.
Ingredients
2
Mackerel
2
Laurel leaf
3 tablespoon
Salt
1 teaspoon
Ground coriander
1 teaspoon
Sugar
1 teaspoon
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use fresh or frozen mackerel. If frozen, thaw it properly on the bottom shelf of the fridge before salting. You can add more bay leaves if you want stronger aroma. I’ll show both whole and cut pieces.
Step 2
Gut the fish, remove fins and gills. Rinse thoroughly and pat dry with paper towels. Leave one fish whole.
Step 3
Cut the second fish into pieces about 1.2–1.6 inches (3-4 cm) thick. Whether to leave the head is up to you. I salted one fish whole.
Step 4
In a small bowl, mix coriander, ground black pepper, sugar, and salt.
Step 5
Place the whole mackerel on parchment paper. Rub inside and outside with part of the spice mix. Put a bay leaf inside the belly.
Step 6
Place the cut pieces of mackerel on another sheet of parchment and sprinkle with the remaining spices. Break the bay leaf into small pieces and scatter over the fish.
Step 7
Wrap both fish in parchment and place on a plate. Put in the refrigerator for 20-24 hours.
Step 8
The dry-salted mackerel without brine is ready. Before serving, remove excess salt if necessary. Enjoy!