If you love Japanese restaurants and their entertaining hibachi dinners, this is the recipe for you. Keep reading for an easy and super flavorful hibachi salmon recipe in a Japanese steakhouse style!
We're big fans of hibachi flavors here at Weekday Pescatarian. So it was only a matter of time until we turned one of our favorite fish (salmon fillets) into one of our favorite dinners (hibachi!)
Whether you have a proper hibachi grill, Blackstone griddle, or just a big skillet on the stove...you can recreate the flavors of this traditional cooking style any night of the week with these easy recipes:
Let's get this hibachi party started!
What you need to make hibachi fish at home:
Salmon: Atlantic salmon works well in this hibachi salmon recipe. Substitute sockeye salmon, steelhead trout or arctic char. This is a great recipe for using frozen and thawed salmon, as well. So if you have a few fillets languishing in your freezer, thaw them overnight in the refrigerator, dry well and get to grilling!
Garlic and ginger: the perfect savory and aromatic pair to achieve an authentic hibachi flavor. Spring for fresh garlic cloves and ginger root instead of the jarred and minced variety, garlic paste or ginger paste, if at all possible.
Seasonings: light soy sauce, sesame oil and a pinch of white pepper add all the flavor to this easy recipe. I often have low sodium soy sauce in my house, but use whatever you have. Taste the sauce before serving and adjust flavor, if needed.
Honey: hibachi cooking often has a sweet undertone to balance the smoky flavor of the high heat grill. Honey is my preference in this sauce, but substitute maple syrup, brown sugar, white sugar or your favorite sugar substitute.
Lemon juice: salmon loves lemon! We add a squeeze of citrus to the hibachi sauce and feel free to serve your finished recipe with additional lemon wedges for an extra splash of freshness.
Garnish: sesame seeds and the perfect nutty crunch to our salmon. Go crazy and add sliced green onion if you're feeling fancy.
Full ingredient list and measurements included in the printable recipe card below.
How to Make Easy Salmon Hibachi: Step by Step Instructions
To begin, make the hibachi sauce for the salmon. Combine light soy sauce, honey, fresh squeezed lemon juice, sesame oil, minced garlic and ginger and a pinch of white pepper in a small bowl. Stir to combine. Set aside.
Dry the skinless salmon fillets well with a paper towel. Cut into 1-inch cubes. Sprinkle with salt and pepper.
Heat a cast iron skillet or other large skillet over medium-high heat. Add neutral oil to the hot pan, then place salmon bites in skillet in a single layer.
Next, cook salmon for 3-4 minutes undisturbed, until the salmon is golden brown and a little crisp. Using a fish spatula, turn the fish over in the pan. After flipping, immediately add the hibachi sauce into the skillet and cook for another 4 minutes, allowing the salmon to reach your preferred temperature and the sauce to thicken. Add butter to the pan and remove from heat, letting the butter melt into the sauce. Taste and adjust seasoning.
FAQ's and What to Serve with Hibachi Salmon:
Hibachi is a traditional Japanese cooking method that involves grilling food over a high-heat charcoal fire. The word "hibachi" originally referred to a portable heating device consisting of a charcoal brazier enclosed in a box or container. In modern cooking terms, "hibachi" is often associated with a style of Japanese cuisine that involves cooking on a flat iron griddle or teppanyaki grill. Hibachi grills are typically large, flat cooking surfaces made of cast iron or steel. For those practicing hibachi-style cooking at home involves a variety of fresh ingredients, including vegetables, rice, and noodles, as well as hibachi salmon and shrimp. For non-pescatarians, other proteins like hibachi chicken and hibachi steak are popular.
Firm fish like Atlantic salmon, sockeye salmon, steelhead trout or arctic char are your best fish options for this great recipe. If you're in the mood for shrimp, grab this Easy Hibachi Shrimp Recipe.
Cutting the salmon into small chunks gives us two advantages. First, the fish gets more delicious sauce per square inch. Second, the fish will cook more quickly. About 7 minutes at medium high heat will cook your hibachi salmon to medium well to well done. If you're looking for a medium cook on the salmon, reduce cooking time to 3 minutes on the first side and about 3 on the second. Test a piece of salmon for doneness and remove from heat to serve.
Serve Hibachi Salmon over a simple bowl of white rice or brown rice and steamed veggies for a quick meal. Feeling low carb? Grab some cauliflower rice. Or go all out with a hibachi spread including Hibachi Fried Rice, Grilled Hibachi Vegetables and Yum Yum Sauce (Japanese White Sauce). Another great side dish or starter would be a bowl of miso soup or Japanese clear soup recipe.
Store leftover hibachi salmon in an airtight container in the refrigerator for up to 2-3 days. To reheat, cook gently over medium low heat on the stove in the hibachi sauce, or add a few tablespoons of stock or water, if needed.Print