Hibachi Salmon Recipe
This Japanese Steakhouse-Style Hibachi Salmon is quick and easy to make at home with simple ingredients. Pair it with Hibachi fried rice for a hearty meal. You can have this delicious dish ready in under 20 minutes!
Ingredients
- 2-3 Salmon fillets 5-6 oz each, skin on or off
- 1 tbsp Toasted sesame oil
- 1 tbsp Extra virgin olive oil
- 1 tbsp minced Garlic
- 1 tbsp minced Ginger
- 2 tbsp Dark soy sauce use tamari for gluten-free
- 2 tbsp Cooking wine or rice vinegar or white wine vinegar
- 2 tbsp Freshly squeezed lemon juice or 1 tablespoon lime juice
- ¼ tsp Freshly ground black pepper
Instructions
Prepare the Salmon:
- Rinse the salmon fillets and pat them dry using paper towels.
Sear the Salmon:
- Heat a non-stick pan over medium-high heat.
- Add sesame oil and extra virgin olive oil to the pan.
- Once the oil is hot and shimmering, place the salmon fillets in a single layer and sear for 4 minutes.
- Flip gently using tongs and cook the second side for another 3-4 minutes. Avoid overcooking; the salmon should still have a touch of pink inside as it will continue to cook after being removed from the heat.
- Transfer the fillets to a plate and set aside.
Prepare the Sauce:
- Reduce the heat to medium.
- Add ginger and garlic to the same pan and sauté for 15-20 seconds.
- Add soy sauce, cooking wine, lemon juice, and black pepper to the pan and cook for 10-15 seconds, stirring continuously.
Combine and Serve:
- Transfer the salmon fillets back to the pan and coat them with the sauce on both sides.
- Transfer the fillets to the serving plate and pour the remaining sauce over them.
- Serve hot and enjoy!
Notes
- Don't Overcook the Salmon: Make sure the salmon still has a bit of pink inside when you take it off the heat, as it will continue to cook afterward.
- Use Fresh Ingredients: Fresh ginger, garlic, and lemon juice will enhance the flavors and make the dish taste even better.