Hibachi Salmon Recipe

Prepare marinade

In a shallow bowl or dish, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, sesame oil, and black pepper until sugar dissolves.

Marinate salmon

Pat salmon fillets dry with paper towels. Place fillets in the dish skinless-side down (or lay flat) and pour half of the marinade (reserve the other half for glazing) over the fish, turning to coat. Cover and refrigerate for 20–30 minutes (up to 1 hour).

Prep vegetables

While salmon marinates, slice zucchini, carrots, and onion. Trim and rinse bean sprouts. Set scallions aside for garnish.

Cook vegetables

Heat 1 tablespoon vegetable oil in a large heavy skillet or flat griddle over medium-high heat until shimmering. Add onion and carrot and sauté 2–3 minutes until just beginning to soften. Add zucchini and cook another 2 minutes until tender-crisp. Push vegetables to the side of the pan, add remaining 1 tablespoon oil and 1 tablespoon butter, add bean sprouts and quickly toss 1 minute. Season vegetables lightly with 1/4 tsp salt and a pinch of pepper. Transfer vegetables to a warm plate and keep warm.

Sear the salmon

Wipe the skillet or use the same pan if space allows; heat over medium-high and add 1 tablespoon butter. When butter foams and the pan is hot, place salmon fillets presentation-side down (seared side will become top). Sear undisturbed 3–4 minutes until a golden crust forms.

Flip and glaze

Flip fillets and reduce heat to medium. Pour reserved marinade into the pan around the fillets and spoon some over the tops. Cook 2–4 more minutes depending on thickness, spooning pan juices over fish, until salmon reaches an internal temperature of 120–125°F (lower for rare, 130°F for medium) or flakes easily but remains moist.

Finish with hibachi sauce

Remove salmon to serving plates atop the warm vegetables. Add remaining 1 tablespoon butter to the pan and stir in hibachi-style steak sauce or extra soy glaze; simmer 30–60 seconds to meld and slightly thicken. Spoon the sauce over each fillet.

Garnish each plate with a sprinkle of toasted sesame seeds and sliced scallions. Serve with lemon wedges on the side for squeezing over the salmon. Adjust salt to taste (use up to remaining 1/4 tsp if needed).