Smoked Mackerel Salad with Mango

This smoked mackerel salad uses some flavourings from the east combined with mango to cut through the richness and saltiness of the smoked mackerel.

This smoked mackerel salad uses some flavourings from the east combined with mango to cut through the richness and saltiness of the smoked mackerel.

Smoked Mackerel Salad with Mango.

This smoked mackerel salad recipe may surprise some because I could definitely be described as a salad dodger. Not because I have a particularly large waistline!

But because I was bought up with some lame disjointed nonsense of a ‘salad’. They mainly consisted of some iceberg lettuce, some radish, carrot, cheese, and some boiled eggs and whatever other bits the local grocer had.

I hated them! However, this smoked mackerel salad with mango is a whole new kettle of fish, see what I did there?

This mackerel salad recipe shares similar ideas to my roasted radish and duck salad. It is built to be a harmonious dish with flavours that are meant to be both distinct but also complimentary.

Smoked Mackerel is a really rich and strong flavour, even more so than fresh mackerel. As a result, I have added a host of sweet, sour and spicy flavours to cut through that richness.

Mango is the perfect sweet part of this dish and not an ingredient I use often but I can’t think of anything else I would rather have.

It seems to have a richness that seems to be absent in other fruits which really works well with the smoked mackerel. Especially after sitting in a bit of lime juice for a few minutes.

The peanuts add a wonderful crunchiness to the dish. The dressing is loaded with flavours that mellow out the saltiness often inherent in smoked foods.

This smoked mackerel salad uses some flavourings from the east combined with mango to cut through the richness and saltiness of the smoked mackerel.

Mackerel Recipes.

This smoked mackerel salad recipe is a wonderful dish but I ‘cook’ it with a heavy heart… I say cook in inverted commas as there is little cooking involved.

The mackerel is only just warmed a little in the oven and the peanuts toasted.

However, the heavy heart comes from the fact that I LOVE fresh mackerel.

If there is one thing I miss about living in the UK it would be access to fresh seafood and fish. I’m sure I have mentioned it a length and right at the top of that list is mackerel.

Despite living a long way from the sea in the UK, Birmingham had the most incredible fish market.

It got even worse when I started working in the City Centre. I would often turn up at home with a couple for dinner, even if we had planned to eat something else.

To call mackerel my favourite would be an understatement. Just grill that bad boy and add plenty of salt and lemon and I am the happiest of all eaters.

In fact, it only gets better if it has just come out of the sea and it is cooked over and open fire on a beach!

Sadly I only have one fresh mackerel recipe here on Krumpli, it is however suitably simple. Lightly cured and then cooked with a blow torch in just seconds.

There are however a host of diverse smoked mackerel recipes to go alongside this smoked mackerel salad:

This smoked mackerel salad uses some flavourings from the east combined with mango to cut through the richness and saltiness of the smoked mackerel.

Mackerel Vs Salmon.

My wife didn’t really understand my obsession with a fish that was so cheap and oily, insisting that salmon was far superior.

I have not really managed to convince her completely.

However we did visit and fish restaurant in Budapest last winter and she ordered a whole mackerel, much to my surprise.

I guess my immersion therapy before we left the UK had some impact.

Now, of course, I do not dislike salmon, I just love mackerel… But if you are a salmon person then this recipe would work equally well with some grilled salmon.

Just do not go for smoked salmon as a substitute in this particular recipe. It just does not have the oomph to stand up to the flavours.

This smoked mackerel salad uses some flavourings from the east combined with mango to cut through the richness and saltiness of the smoked mackerel.
Smoked Mackerel Salad with Mango

Smoked Mackerel Salad with Mango

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This smoked mackerel salad uses some flavourings from the east combined with mango to cut through the richness and saltiness of the smoked mackerel.


50g Peanuts

  • 1 Mango, Sliced into wedges, remove the cheek of the mango and score vertically and then run a large spoon along the flesh and they should pop right out
  • 1 Lime, Juice only
  • 1 Smoked Mackerel
  • 1 Tbsp Mirin
  • 1/2 Tbsp Dark Soy Sauce
  • 20 Mint Leaves, Finely Sliced
  • 1/2 Tbsp Mirin
  • 2 Tbsp Sweet Chili Sauce
  • 1 Tbsp Oil, I use some Rapeseed Oil
  • 1/2 Tbsp Sesame Oil
  • 1 Tbsp Chinkiang Vinegar
  • 4 Radishes: Finely Sliced
  • 50 g Fresh Arugula: Rocket for us on t'other side of the Atlantic
  • 2 Spring Onions: Finely Sliced


  1. Preheat your oven to 150°C.
  2. Whilst your oven is warming toast off your peanuts keeping an eye on them and remove them when just starting to colour which should take about 10 minutes.
  3. Marinade the mango slices in the lime juice whilst you prepare the rest of the salad.
  4. Take the whole Mackerel and place on a large piece of tin foil, add 1 tablespoon of mirin and dark soy sauce and form into a 'tent' ensuring the mackerel is not wrapped tightly but the 'tent' is sealed and place on a baking tray.
  5. When you take the peanuts out of the oven replace with the mackerel and allow them to cool whilst the mackerel warms for 15 minutes.
  6. No prepare the dressing by adding the mint leaves to a large mixing bowl, add 1/2 tablespoon Mirin, sweet chili sauce, vinegar and oils.
  7. Have a taste, don't worry if the salt content tastes low the mackerel will provide the salty notes, it should be sweet, spicy and sour and set aside.
  8. When you take the mackerel out of the oven add the arugula leaves and radish to the mango and lime juice and mix.
  9. Now remove the skin and flake the mackerel and build your salad, I like to start with a layer of arugula and mango, then add the flaked mackerel followed my the dressing.
  10. Finally sprinkle on top the peanuts and spring onions and munch!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 798 Total Fat: 29g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 33mg Sodium: 313mg Carbohydrates: 127g Fiber: 13g Sugar: 108g Protein: 17g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

30 thoughts on this Recipe:

  1. This salad looks so delicious! Not sure if I can find smoked mackerel here in the Midwest, U.S. but i’m certainly going to look for it. I might get lucky!

  2. I love a good salad. I too dodged them for years because I ate too many of them as I was a vegetarian. But, since I no longer had to eat salads, I enjoy them again. Funny how that happens. I adore mackerel but I’ve never put it on my salad. But I will now! I can’t wait to make your delightful salad! Gorgeous photos, as usual, Brian!

    • Thanks Elaine… It does seem that it is very easy to fall out of love with tasty stuff when you have to eat it all of the time.

  3. I think mackerel is a great fish but we are split in our household. 2 mackerel lovers and 2 mackerel avoiders so I don’t eat it as often as I’d like. I think this salad sounds delicious and it’s a great way to serve the mackerel.

  4. I miss fresh fish too! I actually grew up in a coastal area with restaurants that would literally serve “catch of the day”, and it was amazing. I’m a mere 3-4 hours inland right now and it’s not the same, most likely because this area in the US is very “meat and potatoes”. This salad sounds really interesting though, I imagine with the sweet mango and the mackerel it would have the kind of sweet/salty/sour flavor combination in something like a Thai green mango salad, only totally different of course. It makes sense in my head.

    • Love the fact that you nailed my influence, it is a fair old stretch but it really does work… I’m not sure it would with straight up fresh Mackerel but with smoked it is glorious.

      Despite living at least 1000km inland all of our local restaurants serve catch of the day, we have a fairly large lake very close but carp and pike leaves me cold, the catfish is good though but still not a patch on good sea fish 🙁

  5. I’m with you on the salad thing – if I’m going to eat salad, it has to be a meal! Growing up in Newfoundland, mackerel was so plentiful and a staple in my mom’s kitchen. She’s never topped a salad with it though. If she had, my waist line might be more forgiving right now. 🙂

    • Hehheee, now don’t hate on me, but I think I have worms… It does not really matter what I eat, or more pertinently drink, my weight rarely varies all that much 😮 A salad really must be a meal though, I was bought up on some vague notion that a random collection of ingredients that were cut up and you helped yourself was a meal, it wasn’t, fortunately it was a rarity 😉

    • I miss it so much, I do love smoked too but fresh outta the sea with a load of salt and lemon cooked on an open fire is my idea of heaven!

  6. I don’t think I’ve ever even had mackerel, but I am a huge fish fan (obviously…), so I’ve gotta try it soon. You’ve made this salad look absolutely perfect, and I know it tastes just THAT good.

    • You must put that right, I think mackerel is possibly my favourite fish, in fact I would probably say mackerel fresh from the sea cooked on an open fire would be my ‘last meal’ if I ever had such a luxury… Remind me why I moved to a land locked country again?

  7. I’m a total salad fan Brian – I think I could eat them everyday lol 🙂 And this one looks fantastic! I’m wondering if I could substitute another fish type in? I ask because I don’t think I’ve seen fresh mackerel in our local markets here?

    • Hmmmm, that’s a real tough one question that I am struggling to answer to be honest with you. This is made with smoked mackerel which is massively rich in flavour and richness, I think kippers or eel would be very similar, but apart from that it is straying from what I know would definitely work.

  8. I tried mackerel once — it was canned. The smell alone made me bag the can and toss it out. I bet fresh or smoked mackerel is another kettle of fish. I really enjoy smoked fish and I bet the salad is delicious. The Asian touch is just the right flavor for the salad. Eat your veggies — they’re good for you 😉

  9. I love the story of the salad dodger. I can certainly relate to that. But more recently, I have really started to appreciate a great salad. There is nothing boring about this smoked mackerel salad, it looks delicious and I love the Asian touch to it.

    • Cheers Mark, I think I have worked out that salad can be a great meal but it can also be the laziest way to throw a load of unrelated ‘healthy’ stuff on a plate and be dull 😉

  10. I’ve never tried mackerel before and your description as cheap and oily is really peaking my interest. Some of the best burgers and tacos can be described that way!

    • In the UK it was the cheapest fish you could buy until Michelin Star chefs started putting it on the menu, still very affordable and glorious!


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