Hibachi Salmon Recipe (Japanese Steakhouse Style)

This Japanese Steakhouse Style Hibachi Salmon is super easy to make at home using simple ingredients. Serve it with Hibachi fried rice for a hearty meal.

5 from 1 vote

Hibachi Salmon Recipe (Japanese Steakhouse Style)

This Japanese Steakhouse Style Hibachi Salmon is super easy to make at home using simple ingredients. Serve it with Hibachi fried rice for a hearty meal.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Japanese

Servings: people

Author: Neha Mathur

Ingredients

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 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

US Customary - Metric

Instructions

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.

Video

Notes

I recommend using Atlantic pink salmon fillets about 1 inch in thickness. If you use frozen salmon, thaw it completely and pat it dry before using it.

Nutrition