For the mackerel, scale it, wash it and remove the innards.
Slice the fish up to the dorsal fin with a knife, then you can spread the fish out flat. Salt both sides of the fish and let it stand for a bit.
Roast the salted fish on the inside on the preheated, oiled grill rack. If you are roasting it in the oven, preheat the oiled baking sheet as well.
Spread the lettuce leaves on a plate, place the grilled mackerel on top and dress with parsley and lemon slices.
Serve the wasabi sauce separately.
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