When it comes to delicious and flavorful seafood, salmon is often the most popular choice. Its rich and tender flesh lends itself perfectly to various cooking methods, and one standout preparation is hibachi-style grilling. Inspired by the traditional Japanese teppanyaki cooking style, hibachi salmon combines the smoky flavors from the grill pan, resulting in a mouthwatering dish that will delight your taste buds. In this blog post, I'll guide you through an easy and flavorful hibachi salmon recipe you can make at home. Read on:
What exactly is hibachi cooking
Hibachi-style cooking refers to a traditional Japanese cooking method that involves searing food on a high-heat flat iron griddle, known as a hibachi grill. It is a popular cooking style that originated in Japan but has gained international popularity. Normally in Japanese restaurants, hibachi style cooking involves skilled hibachi chefs preparing meals right in front of the guests on a large, flat cooking surface.
The hibachi-style cooking also involves cooking a combination of ingredients, such as meat, vegetables, rice, and noodles. The chef cooks these ingredients on the hot grill, seasoning them with sauces, soy sauce, and other flavorful ingredients. The food is often cooked quickly over high heat to seal in the natural juices and impart a smoky flavor. In the end, the hibachi dinner is usually served with ginger sauce or yum yum sauce.
Throughout the cooking process, the chef engages with the guests, entertaining them with their cooking techniques and inviting participation, such as catching food in their mouths or offering samples for tasting. Hibachi-style cooking offers a unique dining experience and is a fantastic way to enjoy a meal.:)
Hibachi vs. teriyaki
Hibachi and teriyaki are two popular cooking styles and delicious flavors in Japanese cuisine. So, what are the main differences between hibachi and teriyaki?
Hibachi: The hibachi food is typically seasoned with soy sauce, garlic, and other flavorful ingredients and cooked quickly over high heat to seal juices and create a smoky flavor.
Teriyaki: Teriyaki, on the other hand, refers to a flavor profile and sauce commonly used in Japanese cuisine. Teriyaki sauce is a sweet and savory glaze made from soy sauce, mirin (a sweet rice wine), sake (a Japanese rice wine), and sugar. It is often used as a marinade or sauce to add flavor to grilled or broiled dishes. Teriyaki dishes are known for their delicious caramelized and slightly sticky glaze.
While hibachi and teriyaki are different in cooking methods and flavor, they can sometimes overlap. For example, hibachi-style restaurants may offer teriyaki sauce as a flavor option to accompany grilled meats or vegetables. Additionally, a dish can be prepared teriyaki-style and cooked on a hibachi grill. In short, both hibachi and teriyaki offer unique culinary experiences. The main difference between hibachi and teriyaki is that hibachi refers to a grilling technique, while teriyaki is a sweet and savory sauce used to glaze dishes.
Cooking oil and sesame oil: I used the cooking and sesame oil mixture to brown the salmon fillet and bring out the maximum flavor!
Salmon fillets: You can use salmon fillets with or without the skin. I used the one with skins. The salmon skin soaked out all the flavors, which has always been the tastiest part to me. 🙂
Minced garlic and minced fresh ginger: These two simple ingredients are the "must-have" for Asian cooking.
Mirin: In this recipe, mirin plays a significant role in enhancing the flavor of salmon. Mirin is a type of sweet rice wine commonly used in Japanese cuisine. It adds a subtle sweetness to the salmon, balancing out its natural savory flavors. Mirin is also used as a glaze for salmon dishes. Its natural sugars can help create a glossy, caramelized coating on the fish when cooked. In short, mirin contributes to the depth of flavor, tenderness, and overall appeal of salmon in Asian cooking. You can easily get it online or in the Asian section of any local grocery store.
Light soy sauce: Soy sauce adds a savory and umami taste to this dish.
A pinch of dashi powder: Dashi powder is a traditional Japanese ingredient made from dried bonito flakes (fish) and kombu (seaweed). It is commonly used as a base for soups, broths, and sauces in Japanese cuisine. In this dish, dashi powder adds depth and richness to the flavor of the salmon. Furthermore, dashi powder typically contains some salt, which can act as a seasoning for the salmon. It helps to balance the flavors and enhance the taste without overpowering the fish's natural flavor. At the end of cooking, you can gently sprinkle it directly onto the salmon to create a more authentic and well-rounded Japanese taste to the dish. You can easily get it online or in the Asian section of any local grocery store.
Salt and black pepper: to taste
It's worth mentioning that Hibachi chicken, hibachi steak, or hibachi shrimp use the same seasoning, and they are just as delicious! Feel free to give them a try.
Step-by-step cooking instruction
Start by patting the salmon fillets dry with a paper towel to remove excess moisture. This will help ensure a crispy exterior when cooking. Heat a cast iron pan or non-stick skillet over medium-high heat. Add olive oil (or any cooking oil) and sesame oil into the pan together, enough to coat the bottom, about 2 tablespoons.
Add the minced garlic and ginger until fragrant. Place the salmon fillets, skin side down, into the hot iron skillet. Let them cook for about 3-4 minutes per side or until the skin is crispy and browned. Carefully flip the salmon fillets using a spatula. Gently handle the fillets to avoid them falling apart. Now add the light soy sauce.
Continue to cook the salmon until it reaches your desired level of tenderness. The cooking time will depend on the thickness of the fillets. The salmon should be opaque and flake easily with a fork when it's done. Last, sprinkle a pinch of dashi powder over the salmon fillets. Salt and pepper to taste. Serve the hibachi salmon as a main course alongside your choice of side dishes, such as roasted vegetables, fried rice, or a fresh salad.
By following these steps, you can create a delicious hibachi-style salmon dish that captures the flavors and experience of a Japanese steakhouse.
Pro tips to make the perfect hibachi salmon recipe
To make the perfect hibachi salmon recipe, here are some pro tips to keep in mind:
- Choose fresh salmon: Pick fresh salmon fillets and preferably with the skin-on. Fresh salmon will have a better texture and flavor than frozen salmon, resulting in a tastier dish.
- Avoid overcooking: Salmon cooks relatively quickly, so be mindful of the cooking time to avoid overcooking. Salmon is done when it flakes easily with a fork but is still moist and tender. Overcooked salmon can become dry and lose its delicate texture.
- Experiment with garnishes: Feel free to get creative with your garnishes. Along with sesame seeds and chopped green onions, you can add a squeeze of fresh lemon juice or a sprinkle of furikake (Japanese seasoning) to enhance the flavors even more.
- Serve with excellent sides dish: To complete your hibachi salmon meal, serve it with traditional hibachi-style sides such as fried rice, stir-fried vegetables, or steamed rice. These sides will complement the flavors of the salmon and create a well-rounded dining experience.
By keeping these pro tips in mind, you'll create a perfect hibachi salmon recipe with flavor in every bite.
Hibachi salmon pairs well with a variety of side dishes and accompaniments. Such as fried rice, steamed white rice, and stir-fried vegetables. (zucchini, mushrooms, onions, carrots, and broccoli). Additionally, miso soup is a great option for added nutrition.
Store and reheat
Storing and reheating hibachi salmon properly will help you maintain its flavor and texture. Here are the steps to store and reheat hibachi salmon:
Storing: Allow the cooked hibachi salmon to cool down to room temperature. Then, place the salmon in an airtight container or wrap it tightly in plastic wrap. Store the salmon in the refrigerator for up to 2 days.
Reheating: You can reheat hibachi salmon in an oven or on the stovetop. For the oven method, remove the salmon from the refrigerator and let it come to room temperature for about 15 minutes. Then, cook it in your oven for 10 to 15 minutes at 325°F (163°C). Don't forget to cover the salmon loosely with foil to prevent it from drying out. You can also reheat hibachi salmon on the stovetop. Heat a small amount of oil in the pan, then heat the salmon for about 2-3 minutes per side or until heated through.
Note: When reheating salmon, be mindful not to overcook it as it can become dry. Heating it just until warmed through will help maintain its tenderness and flavor.
With this hibachi salmon recipe, you can recreate the same flavors of a restaurant experience in the comfort of your home. The combination of soy sauce, mirin, ginger, and garlic creates a delightful balance of savory and umami flavors that will leave your taste buds craving more. So, gather your ingredients, make your own tasty hibachi salmon for the entire family, and get ready to enjoy a restaurant-worthy incredible fish.
Easy Hibachi Salmon Recipe -Japanese Steakhouse Style
Sautee vegetable options to pair with Hibachi Salmon:
- bell peppers
- Pat the salmon fillets dry with a paper towel to remove excess moisture. This will help ensure a crispy exterior when cooking.
- Heat a cast iron pan or non-stick skillet over medium-high heat. Add olive oil (or any cooking oil) and sesame oil into the pan together, enough to coat the bottom, about 2 tablespoons.
- Add the minced garlic and ginger until fragrant. Place the salmon fillets, skin side down, into the hot iron skillet. Let them cook for about 3-4 minutes per side or until the skin is crispy and browned.
- Carefully flip the salmon fillets using a spatula. Gently handle the fillets to avoid them falling apart. Now add the light soy sauce.
- Continue to cook the salmon until it reaches your desired level of tenderness. The cooking time will depend on the thickness of the fillets. The salmon should be opaque and flake easily with a fork when it's done.
- Last, sprinkle a pinch of dashi powder over the salmon fillets. Salt and pepper to taste.
- Serve the hibachi salmon as a main course alongside your choice of side dishes, such as roasted vegetables, fried rice, or a fresh salad.