Cooking mackerel. There are many different ways to cook mackerel, depending on your tastes and preferences, among which are grilling, frying, baking and smoking. No matter how you choose to cook mackerel, be careful not to overcook it, as it can dry out quickly. Don’t worry, we will give you the cooking times (and cooking temperatures) you need to cook mackerel! Translation in French: maquereau.

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How do I cook mackerel?

What to pair mackerel with?
Mackerel has a strong flavor, so it pairs well with bold seasonings like garlic, ginger, and chili.
Serve mackerel with roasted green asparagus, roasted zucchinis, roasted tomatoes, rice or quinoa pilaf, and fresh salads. Mackerel also works well with acidic sauces like chimichurri or salsa verde.

Cooking fish: anchovies, cod, Dover sole, eel, fish fingers, flounder, haddock, halibut, herring, mackerel, pangasius, red snapper, salmon, sardines, sea bass, tilapia, trout, tuna, whiting...

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Preparing mackerel

To prepare fresh mackerel: clean the fish and remove the head, tail, and fins. You can then fillet the fish or leave it whole, depending on your preference.

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Grilled mackerel

Cooking mackerel on a grill. Grilling mackerel reminds me of my holidays by the seaside!
1. Fire up your grill or your BBQ.
2. Grill the mackerels for 5-7 minutes per side. The flesh should be opaque and cooked through.

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Cook mackerel in pan

Cooking mackerel in a pan. Pan-frying mackerel is super quick!
1. Dredge you mackerel in flour (Some people might not do so, but it’s better so that the fish doesn’t stick to the pan)
2. Heat up your frying pan (or skillet) with a little oil or butter.
3. Cook for 3-4 minutes on each side.

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Baked mackerel

Cooking mackerel in an oven. Here’s what you should do to bake mackerel
1. Preheat your oven at 400°F (200°C).
2. Put your mackerels in an oven-safe dish. Add a bit of butter and season to taste.
3. Cook for 10-15 minutes (depending on the size of the mackerels)

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Smoked mackerel

Smoking mackerel. Here are the steps to follow to prepare smoked mackerel:
1. Prepare a dry brine : salt + other spices of your choosing (brown sugar, black peppercorns and garlic powder for instance). Coat the mackerel with it, making sure to rub it into the flesh and the cavity of the fish.
Place the mackerel on a wire rack and let it sit in the fridge for 4-6 hours to cure and dry out.
2. Rinse the mackerel with cold water to remove the excess brine and pat it dry with paper towels.
3. Prepare your smoker by heating it to 225°F (110°C) and adding wood chips to create smoke.
4. Place the mackerel on the smoker rack, skin side down, and smoke it for 2-3 hours, until the flesh is cooked through and has a golden brown color.

Mackerel is an oily fish that is an excellent source of omega-3 fatty acids, which are essential for brain health and heart health, as well as protein and other important nutrients.