Description
Salmon cubes seared hard on one side, then simmered in a quick garlic-ginger hibachi sauce and finished with butter off the heat. Big steakhouse flavor at skillet speed.
Ingredients
2 tablespoons light soy sauce
2 tablespoons honey
1 tablespoon lemon juice, fresh squeezed
1 teaspoon sesame oil
3 cloves garlic, grated
1 tablespoon fresh ginger, grated
Pinch of white pepper
1 pound salmon fillets, skinless
2 tablespoons neutral oil
1 tablespoon butter
Sesame seeds, for garnish
Instructions
-
Combine the light soy sauce, honey, lemon juice, sesame oil, garlic, ginger, and white pepper in a small bowl. Stir and set aside.
-
Dry the salmon well with paper towels, cut into 1-inch cubes, and season with salt and pepper. Heat a cast iron or other large skillet over medium-high heat.
-
Add the neutral oil to the hot pan, then add the salmon in a single layer. Cook undisturbed for 4 minutes, until golden brown and a little crisp. Flip, then immediately add the hibachi sauce to the pan. Cook 2-3 more minutes, until the salmon reaches your preferred doneness and the sauce has thickened. Remove from heat, stir in the butter, and taste for seasoning.
- Top with sesame seeds and serve with Hibachi Fried Rice, Grilled Hibachi Vegetables and Homemade Yum Yum Sauce.
Notes
Give the salmon the full 4 minutes on the first side undisturbed, that's what gets you real color and a bit of char. After the flip, 2-3 minutes gets you medium to medium-well. Push closer to 4 minutes if you want well done. Cubing the salmon small means it cooks fast, so check a piece early if you're unsure.
Sockeye salmon is leaner than Atlantic salmon, so reduce the cook time by about a minute to avoid drying it out.
Serve with Yum Yum Sauce on the side if you want the full steakhouse experience.
- Prep Time: 10
- Cook Time: 8
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Asian, Japanese