Tokishirazu no Yakizuke (Soy-Marinated Spring Salmon)
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 4
About this dish
Caught off Hokkaido in spring and early summer, tokishirazu salmon have not yet matured for spawning, so their flesh carries more fat throughout than autumn salmon.
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A long soak in soy sauce and sake, then brushing with the boiled marinade on the grill, gives a salty, glossy surface. In Hokkaido it was a home feast dish for the June shrine festival, served with sekihan (red bean rice), and it works as both a rice side and a drinking snack. Fresh salmon fillets with moderate fat stand in when tokishirazu is unavailable.
Ingredients
Instructions
- 1
Combine soy sauce and sake in a food-safe sealable bag.
Pat the salmon dry, add it, press out the air, seal, and refrigerate 6 to 12 hours, turning once halfway.
- 2
Remove the salmon and let excess marinade drip off onto a separate plate.
Pour remaining marinade into a small pan, boil fully for 1 minute, and reserve only for brushing during the first part of cooking.
- 3
Preheat the grill to medium-high and place the salmon skin-side first.
Grill 5 minutes, turn, and cook 4 minutes more while brushing twice thinly with the boiled marinade.
- 4
Stop brushing and grill 3 to 5 minutes longer for gloss and browning.
Remove when the thickest center reaches at least 63°C and flakes easily.
- 5
Steam or grill the seasonal vegetables while the salmon cooks.
Divide one salmon portion and 100 g vegetables onto each of four plates and serve hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「私たちが食べ伝えたい北海道郷土料理」（星澤 幸子氏 ） · Checked: 2026-08-11