Hibachi Grilled Salmon recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Roy's Waikiki›Hibachi Grilled Salmon Recipe

Hibachi Grilled Salmon Recipe

Inspired by Roy's Waikiki
Time1h
Serves4

White Rice | Garden Vegetables | Ponzu Sauce

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Ingredients

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Salmon

White Rice

Garden Vegetables

Ponzu Sauce

Method

Prepare the Salmon

  1. 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. 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

  1. 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

  1. 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

  1. 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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