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Grilled Hibachi Salmon served with white rice, stir-fried vegetables, and lemon slices on a white plate

Hibachi Salmon: How to Make It Juicy Every Time

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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Japanese
Servings 2
Calories 340 kcal

Ingredients
  

  • 4 salmon fillets 6 oz each, skinless – The highlight of our hibachi salmon dish
  • 2 tablespoons vegetable oil – High smoke point for perfect searing
  • 1 tablespoon of sesame oil – Contributes genuine nutty taste
  • 1 teaspoon garlic powder – Essential for that hibachi aroma
  • 1 teaspoon onion powder – Builds flavor complexity
  • ½ teaspoon black pepper – Freshly ground for best results
  • 1 teaspoon sea salt – Intensifies the inherent flavors of salmon.
  • 3 tablespoons soy sauce – Low-sodium preferred
  • 2 tablespoons butter – Creates restaurant-style richness
  • 1 tablespoon rice vinegar – Balances the saltiness
  • 1 teaspoon brown sugar – Helps achieve caramelization
  • ½ teaspoon ground ginger – Warming spice note

Instructions
 

  • Simple Steps for Perfect Hibachi Salmon
    Step 1: Prepare Your Salmon (3 minutes) Pat salmon fillets completely dry with paper towels – this crucial step ensures proper searing. Remove any pin bones with tweezers. Generously sprinkle salt, pepper, garlic powder, and onion powder on both sides. Let seasoned salmon rest at room temperature for 5 minutes while you heat the pan.
    Step 2: Heat Your Pan (2 minutes) Place your cast iron skillet over medium-high heat. Add vegetable oil and let it heat until it shimmers but doesn’t smoke. The oil should move freely across the pan surface – this indicates optimal temperature for searing your hibachi salmon.
    Step 3: Sear the First Side (5 minutes) Gently place salmon fillets in the hot pan, presentation side down. You should hear an immediate sizzle – this means proper heat levels. Resist the urge to move or peek at the salmon. Let it sear undisturbed for exactly 4-5 minutes until edges begin to turn opaque.
    Step 4: The Perfect Flip (1 minute) Using your fish spatula, carefully slide it under each fillet and flip in one smooth motion. The seared side should be golden-brown with beautiful caramelization. Add sesame oil to the pan for extra flavor.
    Step 5: Finish Cooking (4 minutes) Cook the second side for 3-4 minutes, depending on thickness. Your salmon hibachi needs to attain an internal temperature of 145°F. The fish will flake easily when properly cooked but remain moist inside.
    Step 6: Create the Sauce (3 minutes) In the same pan (after removing salmon), combine soy sauce, butter, rice vinegar, brown sugar, and ginger. Stir constantly for 1-2 minutes until butter melts and sauce slightly thickens. This creates that signature hibachi glaze.
    Step 7: Final Assembly (1 minute) Return salmon to pan briefly to coat with sauce, or drizzle sauce over plated salmon. Garnish with chopped green onions, sesame seeds, and lemon wedges.

Notes

Per Serving (6 oz hibachi salmon with sauce):
  • Calories: 340 (17% Daily Value)
  • Protein: 38g (76% Daily Value)
  • Total Fat: 18g (23% Daily Value)
  • Saturated Fat: 4g (20% Daily Value)
  • Omega-3 Fatty Acids: 2.3g (96% Daily Value)
  • Cholesterol: 95mg (32% Daily Value)
  • Sodium: 680mg (30% Daily Value)
  • Total Carbohydrates: 3g (1% Daily Value)
  • Dietary Fiber: 0g (0% Daily Value)
  • Sugars: 2g
  • Vitamin D: 360 IU (90% Daily Value)
  • Vitamin B12: 4.8mcg (200% Daily Value)
  • Selenium: 40mcg (73% Daily Value)
Keyword hibachi, salmon, grilled, summer, dinner, quick meal, healthy, weeknight