Hibachi Salmon (lunch) Recipe

Pat dry and season

Remove fillets from refrigerator 10–15 minutes before cooking. Pat both sides dry with paper towels. Lightly score skin (if present) with two shallow diagonal cuts. Season both sides evenly with kosher salt, black pepper, and garlic powder.

If fillets are thick (over 1 inch), allow them to sit at room temperature for 10–15 minutes to ensure more even cooking.

Combine glaze ingredients

In a small bowl or measuring cup, whisk together soy sauce, mirin, rice vinegar, brown sugar, honey, grated ginger, minced garlic, and sesame oil until sugar is mostly dissolved.

Reduce and thicken

Pour the mixture into a small saucepan and bring to a gentle simmer over medium-low heat. Simmer for 2–3 minutes, stirring occasionally. Mix cornstarch with cold water to make a smooth slurry, then whisk the slurry into the simmering sauce. Continue to simmer for another 30–60 seconds until the sauce slightly thickens to a glossy glaze (it will thicken a bit more as it cools). Remove from heat and keep warm.

Heat the pan

Place a heavy skillet (cast iron or stainless steel) over medium-high heat. Add neutral oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear skin-side (if skin-on) or first side

Carefully place the salmon fillets in the pan, presentation side down (skin-side down if present). Press gently with a spatula for 10–15 seconds to ensure full contact with the pan. Cook without moving for 3–4 minutes, until the bottom is deep golden-brown and the fish is cooked about one-third to halfway up the side.

Flip and finish

Flip the fillets and reduce heat to medium. Add the unsalted butter to the pan; as it melts, spoon the melted butter over the top of the fish (baste) while the salmon cooks for another 2–3 minutes for medium doneness (internal temperature 120–125°F / 49–52°C) or 3–4 minutes for medium-well (125–135°F / 52–57°C). Adjust time depending on thickness.

Glaze the salmon

When salmon is nearly at desired doneness, spoon 1–2 tablespoons of the warm sweet soy glaze over each fillet in the pan. Allow the glaze to bubble and caramelize lightly for 20–30 seconds, spooning again to coat. Do not over-reduce or burn the glaze.

Rest and garnish

Transfer the fillets to a warm plate and let rest for 1–2 minutes. Spoon any remaining glaze from the pan over the salmon. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lemon wedges on the side if desired.

Serve immediately with steamed rice and sautéed vegetables (zucchini, carrots, or hibachi-style onions and mushrooms) or a simple salad for a lunch plate. Leftover glaze can be refrigerated up to 3 days.