トキシラズの焼き漬け
Tokishirazu Yaki-zuke (Grilled and Marinated Salmon)

English Version

Features of Grilled and Marinated Tokishirazu Salmon

Delicate Fat of Early Summer

Tokishirazu (“out-of-season” salmon) is young salmon caught along the Hokkaido coast in early summer. It has a refined, moderate fat content. By grilling the fish and then marinating it, the aroma and umami are harmoniously balanced.

The “Grill Then Marinate” Technique

The fish is grilled until fragrant and then immersed in a soy sauce–based marinade while still warm. This method prevents the flesh from drying out and allows the flavors to gently soak in, keeping it moist and flavorful.

Delicious Made Ahead or Chilled

It can be stored in the refrigerator for several days. Enjoyed with warm rice or chilled as a side dish with sake, it serves as a versatile staple dish.

Recipe

Ingredients (for 4 servings)

• Tokishirazu salmon (fillets) … 4 pieces (about 400 g)
• Salt … a pinch (for seasoning)
• Oil … a little (for grilling)

Marinade

• Dashi … 200 ml
• Soy sauce … 80 ml
• Mirin … 60 ml
• Sake … 40 ml
• Sugar … 1 tsp (optional)
• Ginger slices … 4–5

Instructions

1. Combine marinade ingredients in a pot, bring to a boil to remove alcohol, then let cool to warm.
2. Lightly salt the salmon, let sit for 10 minutes, then pat dry.
3. Heat a pan or grill with a little oil and sear the salmon skin-side down until fragrant. Flip and cook through.
4. Place the hot salmon into the marinade, cover with plastic wrap, and let rest at room temperature for 15–20 minutes. Then refrigerate for at least 1 hour.
5. Serve with a little marinade poured over and garnish with ginger slices.

Chef’s Tip

The marinade should be warm—not too hot or too cold—so the fish absorbs flavor without the protein tightening. Grill the skin until crisp for aroma, and avoid overcooking the flesh to keep it moist. Resting the fish in the marinade overnight results in deeper flavor and a tender texture.

Nutritional Value (per serving, approx.)

• Calories: 280–350 kcal
• Protein: 22–28 g
• Fat: 14–18 g (healthy unsaturated fats from salmon)
• Carbohydrates: 3–6 g (from marinade)
• Vitamin D and B vitamins (from salmon)
• EPA and DHA: beneficial for heart and brain health

High in protein and rich in good fats, this dish can be adjusted for saltiness by controlling the amount of marinade used. It works well as a make-ahead side dish.

Historical Background

From Seasonal Cuisine to Household Staple

In Hokkaido, grilling and marinating early-summer Tokishirazu salmon was a way to enjoy the seasonal catch without waste. The method has been passed down through generations as a home-style dish.

Preservation and Convenience

Soaking the fish in marinade extended its shelf life, making it practical for bento boxes and as portable food for fishermen. Its flavor also remains delicious when chilled, making it popular as a summer staple.

Modern Adaptations

Today, variations include adding ginger, sansho (Japanese pepper), or yuzu peel for extra aroma, as well as lighter versions with diluted dashi. Each region and household brings its own twist to this Hokkaido specialty.