Salmon Hibachi
Salmon Hibachi
Sizzlefish Support
4
20 minutes
25 minutes
251
Japanese
Salmon Recipe
Salmon Hibachi
This Salmon Hibachi recipe is a great way to enjoy the taste of your favorite Japanese steakhouse restaurant right in the comfort of your own kitchen. The salmon fillets are pan-seared to perfection with a savory sauce and served with crunchy vegetables and steamed rice for a well-rounded, restaurant-quality meal. The soy, garlic, and sesame flavors of the dish accentuate the rich taste of the salmon.
Cooking hibachi-style is easier than you think. To cook the salmon, you can sear the salmon fillets with the skin on, which will help to retain the moisture of the fish and give it a nice caramelized exterior. On the other hand, vegetables such as zucchini, carrots, and mushrooms are cooked quickly over high heat, which will help to retain their color, texture, and nutrients.
Why This Salmon Hibachi Recipe Works
The reason this recipe is so successful is that it combines strong flavors with meticulous cooking techniques. The soy and sesame sauce is a great accompaniment to the salmon without overpowering it, and the garlic adds a nice depth of flavor. Sealing the salmon skin side down ensures that it stays moist and in one piece, creating a flaky and tender fillet with a crispy edge.
The high-heat cooking also ensures that the vegetables are bright and caramelized, adding a variety of textures to the dish that is both indulgent and healthy. The simple ingredients (salmon, vegetables, rice, and a few pantry staples) mean that the flavors are not overpowered, and the quick cooking time ensures that nothing is mushy or overcooked. This combination makes for a reliable, delicious recipe every time.
Try This Recipe with a Variety of Sizzlefish Salmon
This Salmon Hibachi recipe is flexible, allowing you to pick the type of salmon that suits your taste and texture preferences:
Wild Alaska King Salmon
King salmon is rich and has a buttery flavor with a high amount of healthy fats. This makes it perfect for pan-searing. Its strong flavor complements the soy and sesame glaze in this hibachi recipe perfectly.
Wild Alaska Sockeye Salmon
Sockeye salmon is famous for its deep red color, firm texture, and strong flavor. The strong flavor of this salmon complements the garlicky and sesame-based sauce in this recipe perfectly.
Atlantic Salmon
Atlantic salmon is farm-raised and has a mild flavor and soft texture. It is perfect if you want a subtle salmon flavor.
Not sure which to choose? Try them all with our salmon assortments!
Salmon Hibachi Nutrition Highlights
Salmon is full of nutrients that make it an ultimate protein powerhouse. It is also rich in omega-3 fatty acids, which are beneficial for heart health, brain function, and the reduction of inflammation. It also contains high-quality protein, which is essential for muscle health and satiety.
Moreover, salmon is rich in essential nutrients such as selenium and B vitamins, which play a significant role in immune system function and energy metabolism. When combined with vegetables, this hibachi-style meal is a well-balanced meal that is rich in protein, healthy fats, and vitamins.
Salmon Hibachi Serving Suggestions
Salmon Hibachi is a versatile dish that can be paired with a number of sides to make it easy to customize for any meal or occasion. Whether you are preparing a quick weeknight dinner, meal prepping for the week, or making a casual hibachi-style meal at home, flavorful salmon and fresh vegetables can be paired with grains, salads, or light toppings to make a balanced and satisfying meal.Â
Serve Salmon Hibachi with:
Steamed jasmine or brown rice
Fried rice, for a more indulgent option
Light Asian-style salad with sesame dressing
Stir-fried edamame or snap peas
Pickled vegetables or kimchi for a tangy contrast
Storing and Reheating
Storing
Let the salmon and vegetables cool completely.
Store in an airtight container in the refrigerator for up to 2-3 days.
Reheating
Oven: Reheat at 275°F for 8-10 minutes, covered with foil to retain moisture.
Stovetop: Warm gently in a skillet over low heat.
Serve Cold: Flaked salmon is great in salads or grain bowls.
Try not to microwave if possible, as it will dry out the salmon.
FAQs for Salmon Hibachi
Q: Can I prepare this recipe in advance?
A: You can prepare the sauce and chop vegetables ahead of time. Cook salmon just before serving for the best results.
Q: Do I need to leave the skin on the salmon?
A: Yes. This will help keep the salmon fillet together while cooking. You can remove the skin after cooking if you wish.
Q: What vegetables should I use?
A: Zucchini, carrots, mushrooms, bell peppers, and snap peas cook well when quickly cooked with high heat.
Q: Can I use frozen salmon?
A: Yes. Thaw it completely before cooking.
Ingredients
For Salmon
- 4 portions Sizzlefish Salmon, thawed and cubed
- 2 tbsp neutral oil
- 1 tsp minced garlic
- 1 tsp peeled minced ginger
- 3 tbsp soy sauce
- 1 tsp sesame oil
For Vegetables
- 1 tbsp neutral cooking oil
- 2 cups broccoli
- 1 cup thinly sliced carrot
- 2/3 cup sliced yellow onion
For Serving
- 2 tbsp sliced green onion
- 1 tsp sesame seeds
Fried Rice
- 2 tbsp butter
- 2 cups cooked/chilled white rice
- 2 tbsp soy sauce
- ¼ cup frozen peas
- ¼ cup grated carrot
- 2 tbsp minced yellow onion
- 1 large egg, beaten
For Sriracha Mayonnaise Dipping Sauce
- ½ cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp sriracha sauce
- 1 tbsp honey
- 1/8 tsp garlic powder
Directions
Thaw Salmon overnight and prep ingredients.
Make Dipping Sauce: Stir together ingredients for sriracha mayonnaise in a small bowl and refrigerate until serving.
Make Fried Rice: Heat butter in a large skillet over medium heat until melted and bubbly. Add cooked rice to skillet and cook stirring frequently until lightly toasted 5-6 minutes. Add peas, carrots, onion, and soy sauce. Continue to cook for 5 minutes longer. Add beaten egg to rice and stir to combine. Cook 2-3 minutes longer until egg is fully cooked, stirring regularly.
Make Vegetables: clean skillet and return to stove. Heat oil over medium heat and add carrots, broccoli, and onion. Cook for 5 minutes or until tender. Transfer to a serving plate and cover to keep warm.
Cook Salmon: Stir together soy sauce, garlic, ginger, and sesame oil in a small bowl. Add oil to skillet and heat for 1-2 minutes, until very hot. Blot salmon with paper towel to remove excess moisture. Sear salmon for 1 minute on both sides. Add soy sauce mixture and cook 2 minutes longer, until salmon is cooked through.
Serve salmon, vegetables, fried rice, and dipping sauce together on a large plate or platter. Garnish with green onion and sesame seeds.
