How to Make Sanma Shioyaki (Salt-Grilled Pacific Saury)

Sanma, also known as Pacific saury, is a beloved fish in Japan, synonymous with the arrival of autumn. Today, I’ll guide you through making grilled sanma (sanma no shioyaki), one of the most iconic dishes featuring this seasonal delicacy.

Sanma thrives in the North Pacific Ocean and is often called the "autumn fish" in Japan, as it’s at its most delicious during this season. With its slim, sword-like body, Sanma is written as “秋刀魚” in Japanese, where each Kanji character represents its essence: “秋 (autumn),” “刀 (sword),” and “魚 (fish).”

In autumn, sanma develops a rich texture, with soft, flaky meat that melts in your mouth when cooked. Its savory and robust flavor boasts a natural umami taste, complemented by a slight hint of bitterness near the belly.

Beyond its deliciousness, sanma is also a powerhouse of nutrients. Packed with omega-3 fatty acids that support heart health and reduce inflammation, it’s a great source of high-quality protein, vitamins B12 and D, and essential minerals like calcium and phosphorus. Incorporating sanma into your meals is an excellent way to stay healthy while enjoying its seasonal taste.

In many Japanese homes, fish grills are built directly into the stove, making it easy to cook sanma to perfection. Simply place the fish in the grill, turn on the heat, and let it develop a beautifully even char.

If you don’t have a built-in grill, don’t worry—you can use an outdoor grill, broiler, or stovetop grill pan.

When serving grilled sanma, steamed rice is an essential side dish, complemented beautifully by miso soup. For a fresh twist, pair the fish with grated daikon and soy sauce, or a squeeze of sudachi for a refreshing citrusy note.

For more tips and the full recipe, check out my guide and enjoy the flavors of Japanese autumn in the comfort of your home!