This tasty Hibachi Salmon is an easy-to-make dinner that is sure to please the entire family! This is a minimal-fuss meal that literally cooks in just minutes for a fast but incredible hibachi meal! Plus this homemade hibachi entree is so much better than the Japanese steakhouse salmon!
Hibachi Salmon Recipe
Everyone in our family loves salmon! It’s especially wonderful when served hot and fresh in front of you at your favorite Japanese steakhouse restaurant.
But this quick and easy homemade hibachi salmon means you can enjoy this treat any night of the week and for a lot less money! Once you’ve made this easy salmon at home, you’ll be sure to have a new family favorite!
What You’ll Need
A nice flat cooking surface ( like a Blackstone griddle, or electric griddle, or skillet ) is ideal for making hibachi dinners at home. However, you can make this easy salmon dish in any non-stick skillet or frying pan available to you!
- Salmon – you’ll need salmon fillets that are roughly 1 inch in thickness, the more evenly shaped the better. Be sure to completely thaw your fish before cooking!
- Hibachi Cooking Oil – the familiar blend used by hibachi chefs at Japanese steakhouse restaurants is easy to make at home!
- Garlic – freshly sliced or minced garlic, just to add an amazing depth of flavor to the cooking oil!
- Ginger – same with the ginger. Peel about an inch of ginger root and chop or mince to also add more amazing flavor!
- Black Pepper – freshly ground black pepper is best on this tasty salmon dish!
- Lemon – fresh lemon is the key to pulling all of the hibachi salmon flavors together! Don’t run out, you’ll want some for serving too!
If you love hibachi cooking, try all of my hibachi recipes for a great hibachi night at home!
How to Cook Salmon Hibachi-Style
Even though I normally cook my salmon with the skin side down first, then just ‘kiss’ the flesh side to finish, this method really works! Your hibachi-seared salmon turns out deliciously perfect!
Combine the Hibachi Cooking Oil
The base cooking oil used by hibachi chefs is a combination of 4 basic ingredients. The simple hibachi cooking oil is made with sesame seed oil, olive oil, rice cooking wine, and soy sauce.
Combine the oils, rice cooking wine, and soy sauce in a sealable container such as a jar or a squeeze bottle for ease of storage and use. Shake to combine before using.
If you don’t have sesame oil on hand, you can read all about the best sesame oil substitutes in my guide here!
Sear the Salmon Fillets
The salmon will cook quickly, so be sure to have everything ready and available to you near your cooking area!
- Rinse the salmon fillets and pat them dry using paper towels.
Preheat your skillet or griddle to medium-high heat.
Shake the hibachi cooking oil container and place about 2 tablespoons of it onto your preheating cook surface. Add the garlic and ginger and sauté until fragrant, about 1 – 2 minutes. Remove the garlic and ginger to prevent burning.
- Place the salmon fillets flesh side down onto the seasoned oil surface. Sear for 4 minutes.
- Flip and cook the skin side down for an additional 3 -4 minutes. Squeeze lemon juice over the salmon, then season with freshly ground black pepper to taste.
- The salmon should still show a bit of pinkness, as it will continue to cook while resting. Remove from heat and allow to rest for 5 minutes before serving.
Serve with additional lemon wedges and season to taste with soy sauce, salt, and pepper. Enjoy!
Hibachi Cooking Oil
- 1 Tbsp sesame oil (or sesame oil substitute)
- 2 1/2 Tbsp olive oil (extra virgin)
- 1/4 cup rice cooking wine
- 2 Tbsp soy sauce
- 4 salmon fillets (about 1 inch thick)
- 2 Tbsp hibachi cooking oil
- 1/2 Tbsp garlic (minced)
- 1/2 Tbsp ginger (minced)
- 1/4 lemon (1/4 lemon seeded, plus more for serving)
- black pepper (freshly ground, to taste)
Hibachi Cooking Oil
- Combine the hibachi cooking oil ingredients in a container like a squeeze bottle or jar that you can use for storage. Shake bottle or jar before using the cooking oil.
- Prepare the salmon by rinsing and patting dry with paper towels. Preheat your pan, electric skillet, or Blackstone griddle to medium-high heat.
- Saute the garlic and ginger in the hibachi cooking oil for 1-2 minutes, or until fragrant but not burnt. Remove the garlic and ginger.
- Place the salmon flesh side down onto the preheated cooking surface with the garlic-ginger flavored cooking oil. Sear for 4 minutes.
- Flip and cook the second side (skin side down) until the skin is nice and crispy. Squeeze lemon juice over the salmon fillets, then season with freshly ground black pepper.
- Cook for 3-4 minutes on the second side. There should still be some pink in the salmon flesh, as the fish will continue to cook when removed from heat. Remove from heat and rest 5 minutes before serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!