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Hibachi Salmon Recipe (Japanese Steakhouse Style) Recipe

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4.1 from 65 reviews

  • Author: Diane
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

This Hibachi Salmon recipe delivers the authentic flavors of Japanese steakhouse cuisine right in your own kitchen. Featuring tender salmon cubes cooked to golden perfection and coated in a savory, slightly sweet hibachi sauce made from soy, honey, ginger, and garlic, this dish pairs beautifully with classic hibachi accompaniments. It's a quick and easy 20-minute recipe perfect for a flavorful weeknight dinner or entertaining guests with Japanese-inspired fare.

Ingredients

For the Salmon

  • 1 pound salmon fillets, skinless, cut into 1-inch cubes
  • 2 tablespoons neutral oil (such as vegetable or canola oil)
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • Sesame seeds, for garnish

For the Hibachi Sauce

  • 2 tablespoons light soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 teaspoon sesame oil
  • 3 cloves garlic, grated or minced
  • 1 tablespoon fresh ginger, grated
  • Pinch of white pepper

Instructions

  1. Prepare the Hibachi Sauce: In a small bowl, combine the light soy sauce, honey, fresh lemon juice, sesame oil, grated garlic, grated ginger, and a pinch of white pepper. Stir thoroughly until the mixture is well blended. Set aside to allow flavors to meld while you prepare the salmon.
  2. Prep the Salmon: Pat the skinless salmon fillets dry using paper towels to remove excess moisture. Cut them into uniform 1-inch cubes to ensure even cooking. Season the salmon cubes lightly with salt and pepper on all sides.
  3. Cook the Salmon: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until hot. Add the neutral oil and swirl to coat the pan. Carefully place the salmon cubes in the pan and cook undisturbed for 3 to 4 minutes until the bottom side turns golden brown and slightly crisp.
  4. Add Sauce and Finish Cooking: Use a fish spatula to gently turn the salmon cubes over. Immediately pour the prepared hibachi sauce into the skillet. Let the salmon cook in the sauce for another 4 minutes, allowing it to cook through and the sauce to thicken slightly. Add the tablespoon of butter to the pan and remove from heat, letting the butter melt into the sauce and enrich the glaze.
  5. Adjust Seasoning and Serve: Taste the sauce and salmon, adjusting seasoning if needed. Transfer the hibachi salmon to serving plates and garnish with a sprinkle of sesame seeds. Serve hot alongside hibachi fried rice, grilled vegetables, or your favorite sides.

Notes

  • Ensure salmon cubes are roughly the same size for even cooking.
  • Use a hot pan to get a nice sear on the salmon without overcooking it.
  • You can substitute light soy sauce with tamari for a gluten-free version.
  • The hibachi sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • For extra flavor, add chopped scallions or a dash of toasted sesame oil before serving.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://eatwithdiane.com/hibachi-salmon-recipe-japanese-steakhouse-style-recipe/