If you love Japanese restaurants and their entertaining hibachi dinners, this Hibachi Salmon Recipe is the dish for you. Let's bring that Japanese steakhouse experience to our home kitchen!
Whether you have a proper hibachi grill, cast iron griddle or just a big skillet on the stove...you can recreate the flavors of this traditional Japanese cooking style any night of the week with any of my easy hibachi-style recipes:
Let's get this hibachi party started!
What you need to make this recipe:
Before we get to the step by step instructions, a note about the ingredients:
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 them well and get to grilling!
Full ingredient list and measurements included in the printable recipe card below.
Step by Step Instructions:
1. Make hibachi sauce
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.
3. Prep salmon
Dry the skinless salmon fillets well with a paper towel. Cut into 1-inch cubes. Sprinkle with salt and pepper.
3. Cook salmon
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. 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.
4. Plate and serve
Top with sesame seeds, for garnish, and serve salmon hibachi with Hibachi Fried Rice, Grilled Hibachi Vegetables and Yum Yum Sauce.
FAQ's and Serving Suggestions:
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, this type of dinner 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. Or if you're looking for a lower carb option, 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).
The word “hibachi” comes from Japanese meaning "fire bowl." Hibachi grills are a popular choice for restaurants because they can cook larger items than with charcoal. They also have an open-grate design which makes cooking easier.
Store leftover 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.
Hibachi Salmon Recipe (Japanese Steakhouse Style)
- Total Time: 20 minutes
- Yield: 4
Ingredients
2 tablespoons neutral oil
1 pound salmon fillets
3 cloves garlic, grated
1 tablespoon fresh ginger, grated
2 tablespoons light soy sauce
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon sesame oil
Pinch of white pepper
1 tablespoon butter
Sesame seeds, for garnish
Instructions
- Make the easy homemade hibachi sauce. Combine light soy sauce, honey, fresh squeezed lemon juice, sesame oil, minced garlic, minced ginger and a pinch of white pepper in a small bowl. Stir to combine. Set aside.
- Dry the skinless salmon fillets well with paper towels. Cut into 1-inch cubes. Sprinkle with salt and pepper. Heat a cast iron or other large skillet over medium-high heat.
- Add neutral oil to the hot pan, then add your salmon bites. Cook 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. 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.
- Top with sesame seeds, for garnish, and serve salmon hibachi with Hibachi Fried Rice, Grilled Hibachi Vegetables and Homemade Yum Yum Sauce.
Notes
Atlantic salmon, sockeye salmon, steelhead trout or arctic char are great fish options for this recipe!
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Asian, Japanese
Brandi Bailey
This recipe is absolutely delicious! My husband recently had some serious heart issues so weve needed to change our diet. Hibachi Salmon was made by the hospital chef while he was there and he loved it, so when he was discharged I just had to get us a good recipe. And Ive found it with this one!
Making this for the second time since he's been discharged and I just know we will enjoy it again and again!
Thank you for sharing it!
Christina Jolam
Oh my gosh, Brandi - I love hearing this. So sorry you've been juggling family health issues, I know from experience it can be so difficult. Glad to know Hibachi Salmon is a happy find for you and your husband! I'm always excited to add it to my weekly meal plan. Don't hesitate to reach out with any questions about fish on your journey.