Description
Sweet, salty, a little charred on the edges, the best part of a hibachi dinner, ready in about 15 minutes
Ingredients
Units
Scale
- 12 ounces salmon, cut into 1-inch cubes
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon butter
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground garlic
- 1/8 teaspoon white pepper
- Scallions and sesame seeds, for garnish
Instructions
- Combine the soy sauce, honey, butter, lemon juice, ginger, garlic, and white pepper in a small bowl. Microwave 30 to 45 seconds until the butter melts, then stir well. Reserve about a tablespoon of glaze for finishing.
- Pat the salmon dry and cut into 1-inch cubes. Season with salt and pepper, then toss in the cooled glaze. Let it marinate while the air fryer preheats to 400°F.
- Arrange the salmon in a single layer with space between each piece and brush with any glaze left in the bowl. Air fry 5 to 6 minutes until golden with charred edges.
- Drizzle with the reserved glaze and top with scallions and sesame seeds.
Notes
- Swap it: steelhead trout or arctic char both work in place of salmon.
- Cut your cubes evenly. Anything smaller than a full inch will overcook before the glaze has time to caramelize, so don't stress about perfection, just aim for consistency.
- Serving suggestion: rice, hibachi vegetables, and yum yum sauce for the full Japanese steakhouse experience.
- Prep Time: 9
- Cook Time: 6
- Category: Main Dishes
- Method: Air Fryer