Hibachi Grilled Atlantic Salmon recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Roy's Waikiki›Hibachi Grilled Atlantic Salmon Recipe

Hibachi Grilled Atlantic Salmon Recipe

Inspired by Roy's Waikiki
Time1h 30m
Serves4

Crispy Salmon Skin Musubi, Namasu, Waikiki Citrus Ponzu

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Ingredients

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Hibachi Grilled Salmon

Crispy Salmon Skin Musubi

Namasu (Pickled Vegetables)

Waikiki Citrus Ponzu

Method

Preparation of Namasu

  1. 1

    Pickle the Vegetables

    Julienne the carrot and daikon radish. In a bowl, combine rice vinegar, sugar, and salt. Add the julienned vegetables and let marinate for at least 30 minutes.

Cooking the Salmon

  1. 2

    Grill the Salmon

    Preheat the hibachi grill. Brush salmon fillets with olive oil, and season with salt, pepper, lemon juice, and soy sauce. Place skin side down on the grill and cook for about 6-8 minutes until crispy and cooked through.

Making Musubi

  1. 3

    Prepare Sushi Rice

    Cook sushi rice according to package instructions. Once cooked, mix in rice vinegar and sugar. Allow to cool.

  2. 4

    Assemble Musubi

    Place a nori sheet on a flat surface, add a layer of sushi rice, place a piece of crispy salmon skin on top, then add more sushi rice. Fold the nori over and press gently to hold together. Slice into pieces.

Making Citrus Ponzu

  1. 5

    Mix Ponzu Sauce

    In a bowl, mix together soy sauce, citrus juice, yuzu juice, mirin, and chopped scallions. Adjust seasoning to taste.

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