Grilled Hibachi Salmon Recipe

Name: Roy's Waikikis Grilled Hibachi Salmon Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces salmon fillets; 2 tbs olive oil; 3 tbs soy sauce; 1 tbs honey; 1 tsp fresh ginger, grated; 2 cloves garlic, minced; 1 tsp black pepper; 2 tbs green onions, chopped; 1 tbs soy sauce; 2 tbs yuzu juice or lemon juice; 1 tbs rice vinegar; 1 tbs mirin; 1 piece kombu (dried kelp); 1 cup daikon radish, julienned; 1 cup carrot, julienned; 1 tbs rice vinegar; 1 tsp sugar; 1 tsp salt

Inspired by Roy's Waikiki

Time1h 15m

Serves4

Citrus Ponzu | Namasu

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Ingredients

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For the Grilled Hibachi Salmon

4 pieces salmon fillets

2 tbs olive oil

3 tbs Aged soy sauce

1 tbs Honey

1 tsp Fresh ginger, grated

2 cloves Garlic, minced

1 tsp black pepper

2 tbs Green onions, chopped

For the Citrus Ponzu

1 tbs Aged soy sauce

2 tbs yuzu juice or lemon juice

1 tbs Rice vinegar

1 tbs Mirin

1 piece kombu (dried kelp)

For the Namasu

1 cup daikon radish, julienned

1 cup carrot, julienned

1 tbs Rice vinegar

1 tsp sugar

1 tsp Celtic sea salt

Method

For the Grilled Hibachi Salmon

Marinate the Salmon

In a bowl, combine olive oil, soy sauce, honey, ginger, garlic, and black pepper. Add salmon fillets, ensuring they are well coated. Cover and marinate for at least 30 minutes.

Preheat the Grill

Preheat your grill to medium-high heat.

Grill the Salmon

Remove salmon from marinade and grill for 4-5 minutes on each side or until cooked through. Garnish with chopped green onions.

For the Citrus Ponzu

Prepare the Ponzu Sauce

In a small bowl, mix together soy sauce, yuzu juice (or lemon juice), rice vinegar, and mirin. Add a piece of kombu and let it steep for at least 30 minutes before removing.

For the Namasu

Make the Namasu

In a bowl, combine julienned daikon radish and carrot. In a separate bowl, mix rice vinegar, sugar, and salt. Pour over the vegetables and let sit for at least 15 minutes before serving.