Hibachi Grilled Salmon recipe served on a plate, by Pekin the Chef
RecipesRoy's WaikikiHibachi Grilled Salmon

Hibachi Grilled Salmon Recipe

inspired by

@royswaikiki

Jul 20 2025

•

1h

•

Serves 4

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Recipe information

Make Hibachi Grilled Salmon in just 1h . White Rice | Garden Vegetables | Ponzu Sauce

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Ingredients

Salmon

White Rice

Garden Vegetables

Ponzu Sauce

Preparation

Prepare the Salmon

1. Marinate the Salmon

In a bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Place the salmon fillets in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.

2. Grill the Salmon

Preheat the grill to medium-high heat. Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Cook the Rice

3. Prepare the Rice

In a saucepan, bring 4 cups of water to a boil. Add 2 cups of white rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork before serving.

Sauté the Vegetables

4. Cook the Vegetables

In a large skillet, heat olive oil over medium heat. Add the sliced zucchini, bell peppers, and julienned carrots. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Season with salt to taste.

Serve

5. Plate the Dish

On a plate, serve a portion of white rice, top with the grilled salmon, and arrange the sautéed garden vegetables on the side. Drizzle with ponzu sauce before serving.

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