This Japanese Steakhouse Style Hibachi Salmon is easy to make at home using simple ingredients. Serve it with Hibachi fried rice for a hearty meal.
About Hibachi Salmon
This Japanese Steakhouse-Style Hibachi Salmon is a breeze to make at home using simple ingredients in under 20 minutes.
Homemade Hibachi-style salmon tastes just like the one you get at Japanese restaurants like Benihana, Kyoto, and Kobe, and the plus point is that you can adjust the recipe as per your need. It is much more economical to make at home too.
Hibachi Salmon is made by pan-searing Atlantic salmon fillets and coating them with a soy sauce-based tangy and savory sauce.
Enjoy it for a comforting Hibachi-style dinner with white rice, hibachi fried rice, or hibachi noodles and yum-yum sauce.
This recipe can be easily doubled or tripled.
Here are some more Hibachi-style recipes
- Hibachi Ginger Salad Dressing
- Best Hibachi Fried Rice
- Japanese Hibachi Vegetables
- Hibachi Chicken
- Homemade Japanese Hibachi Noodles
Salmon – I recommend using Atlantic pink salmon fillets about 1 inch in thickness. If you are using frozen salmon, make sure to thaw it thoroughly and pat it dry before using it.
You can use salmon fillets with skin on or off.
Cooking Oil – I used a combination of toasted sesame oil and extra virgin olive oil, which is popularly used in Hibachi cooking.
Feel free to use any cooking oil of your choice.
Garlic & Ginger – Fresh ginger and garlic oomphs up the taste of this simple dish.
Dark Soy Sauce – It is a must ingredient in Hibachi cooking. You can use low-sodium soy sauce for health reasons.
Replace soy sauce with tamari for a gluten-free Hibachi salmon dish.
Cooking Wine – The addition of cooking wine intensifies and enhances the flavors of other ingredients. You can replace it with white wine vinegar or rice vinegar.
Black Pepper – Freshly ground black pepper is preferred.
Lemon Juice – It brings all the Hibachi flavors together and adds freshness to the recipe. Make sure to use freshly squeezed lemon juice.
You can replace lemon juice with lime juice.
How To Make Hibachi Salmon
Rinse 2-3 salmon fillets (5-6 oz each, skin on or off) and pat them dry using paper tissues.
Heat a non-stick pan over medium-high heat.
Add 1 tablespoon sesame oil and 1 tablespoon extra virgin olive oil to the pan.
Once the oil is hot and shimmery, place the salmon fillets in a single layer and sear for 4 minutes.
Flip gently using a pair of tongs and cook the second side for another 3-4 minutes.
Don’t overcook. There should still be some pink in the salmon flesh, as the fish will continue to cook when removed from heat.
Transfer the filets to a plate and keep them aside.
Reduce the heat to medium.
Add 1 tablespoon minced ginger and 1 tablespoon minced garlic to the same pan and saute for 15-20 seconds.
- 2 tablespoon dark soy sauce
- 2 tablespoon cooking wine
- 2 tablespoon freshly squeezed lemon juice
- ¼ teaspoon freshly ground black pepper
to the pan and cook for 10-15 seconds, stirring continuously.
Transfer the salmon fillets to the pan and coat them with the sauce on both sides.
Transfer the fillets to the serving plate and pour the remaining sauce. Serve hot.
Frequently Asked Questions
Yes, sure, you can. Use any fish fillets of your choice. Cod, haddock, maceral, trout, etc., all work great.
The salmon fillets are cooked through when they flake easily with a fork and are no longer translucent in the center. The internal temperature should reach 145°F (63°C).
You can also serve a salad or Japanese Hibachi Vegetables on the side for homemade Hibachi dinners.
Hibachi Style Salmon will easily last for about 3-4 days when stored in an air-tight container in the refrigerator.
Reheat on a pan for a few minutes until nice and warm before serving.
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Japanese Steakhouse Style Hibachi Salmon Recipe
- 2-3 salmon fillets (5-6 oz each, skin on or off)
- 1 tablespoon toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons dark soy sauce (use tamari for gluten-free)
- 2 tablespoons cooking wine (or rice vinegar or white wine vinegar)
- 2 tablespoons freshly squeezed lemon juice (or 1 tablespoon lime juice)
- ¼ teaspoon freshly ground black pepper
- Rinse salmon fillets and pat them dry using paper tissues.
- Heat a non-stick pan over medium-high heat.
- Add sesame oil and extra virgin olive oil to the pan.
- Once the oil is hot and shimmery, place the salmon fillets in a single layer and sear for 4 minutes.
- Flip gently using a pair of tongs and cook the second side for another 3-4 minutes.
- Don’t overcook. There should still be some pink in the salmon flesh, as the fish will continue to cook when removed from heat.
- Transfer the filets to a plate and keep them aside.
- Reduce the heat to medium.
- Add ginger and garlic to the same pan and saute for 15-20 seconds.
- Add soy sauce, cooking wine, lemon juice, and black pepper to the pan and cook for 10-15 seconds, stirring continuously.
- Transfer the salmon fillets back to the pan and coat them with the sauce on both sides.
- Transfer the fillets to the serving plate and pour the remaining sauce over them. Serve hot.