on Sep 16, 2022, Updated Jul 05, 2023 Here are some more Hibachi-style recipes: Hibachi Ginger Salad Dressing, Hibachi Fried Rice, Hibachi Vegetables, Hibachi Chicken, and Hibachi Noodles.
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Homemade Hibachi-style salmon tastes just like the one you get at Japanese restaurants like Benihana, Kyoto, and Kobe. The plus point is that you can adjust the recipe as you need. It is much more economical to make at home, too. Hibachi Salmon is made by pan-searing Atlantic salmon fillets and coating them with a soy sauce-based tangy and savory sauce. Enjoy it for a comforting Hibachi-style dinner with white rice, hibachi fried rice, or hibachi noodles and yum-yum sauce. You can use salmon fillets with skin on or off. Cooking Oil – I used a combination of toasted sesame oil and extra virgin olive oil, which is popular in Hibachi cooking. Feel free to use any cooking oil of your choice. Garlic & Ginger – Fresh ginger and garlic oomphs up the taste of this simple dish. Dark Soy Sauce is a must-have ingredient in Hibachi cooking. For health reasons, you can use low-sodium soy sauce. Replace soy sauce with tamari for a gluten-free Hibachi salmon dish. Cooking Wine – The addition of cooking wine intensifies and enhances the flavors of other ingredients. You can replace it with white wine vinegar or rice vinegar. Black Pepper – Freshly ground black pepper is preferred. Lemon Juice – It brings all the Hibachi flavors together and adds freshness to the recipe. Make sure to use freshly squeezed lemon juice. You can replace lemon juice with lime juice. Heat a non-stick pan over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon extra virgin olive oil to the pan. Once the oil is hot and shimmery, place the salmon fillets in a single layer and sear for 4 minutes. Don’t overcook. The salmon flesh should still be some pink, as the fish will continue to cook when removed from heat. Transfer the filets to a plate and keep them aside. Reduce the heat to medium. Add 1 tablespoon minced ginger and 1 tablespoon minced garlic to the same pan and saute for 15-20 seconds.
2 tablespoon dark soy sauce 2 tablespoon cooking wine 2 tablespoon freshly squeezed lemon juice ¼ teaspoon freshly ground black pepper
Transfer the salmon fillets to the pan and coat them with the sauce on both sides.
