Hibachi Salmon Recipe
Hibachi salmon is a flavorful, pan-seared dish with a rich umami sauce made from soy sauce, garlic, ginger, and lemon juice. The salmon develops a crispy golden crust while staying tender inside. Quick and easy, it pairs well with hibachi vegetables, fried rice, or a simple side salad.
Equipment
- Non-stick pan
- Tongs
- Paper towels
- Small mixing bowl measuring spoons
- Cooking spatula
- Citrus juicer
- Whisk
Ingredients
- 1 tbsp minced garlic
- 3 salmon fillet
- ¼ tsp freshly ground black pepper
- 2 tbsp cooking wine
- 2 tbsp soy sauce
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp toasted sesame oil
- 1 tbsp minced ginger
- 1 tbsp extra virgin olive oil
Instructions
- Rinse and pat dry the salmon fillets using paper towels.
- Heat a non-stick pan over medium-high heat, then add sesame oil and extra virgin olive oil.
- Once the oil is hot and shimmering, place the salmon fillets in a single layer and sear for about four minutes.
- Flip gently using tongs and cook the second side for another three to four minutes.
- Avoid overcooking; some pinkness should remain in the center as the fish will continue cooking after removal from heat.
- Transfer the fillets to a plate and set aside.
- Reduce the heat to medium and sauté ginger and garlic in the same pan for 15-20 seconds.
- Add soy sauce, cooking wine, lemon juice, and black pepper, stirring continuously for another 10-15 seconds.
- Return the salmon fillets to the pan, ensuring they are well coated in the sauce.
- Finally, transfer the fillets to a serving plate and drizzle the remaining sauce over them.
- Serve hot.
Notes
- Cooking salmon with the skin on helps retain moisture and prevents sticking to the pan.
- For extra flavor, marinate the fillets in soy sauce and lemon juice for 15 minutes before cooking.
- If using a cast iron skillet, preheat it well and lightly oil it to prevent the salmon from sticking.
- A squeeze of fresh lemon juice before serving enhances the dish’s brightness and balances the richness.