Japanese Steakhouse Style Hibachi Salmon Recipe

Full Recipe - https://www.whiskaffair.com/hibachi-s...

Ingredients
2-3 salmon fillets (5-6 oz each, skin on or off)
1 tablespoon toasted sesame oil
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons dark soy sauce (use tamari for gluten-free)
2 tablespoons cooking wine (or rice vinegar or white wine vinegar)
2 tablespoons freshly squeezed lemon juice (or 1 tablespoon lime juice)
¼ teaspoon freshly ground black pepper

Instructions
Rinse salmon fillets and pat them dry using paper tissues.
Heat a pan over medium-high heat.
Add sesame oil and extra virgin olive oil to the pan.
Once the oil is hot and shimmery, place the salmon fillets in a single layer and sear for 4 minutes.
Flip gently using a pair of tongs and cook the second side for another 3-4 minutes.
Don’t overcook. There should still be some pink in the salmon flesh, as the fish will continue to cook when removed from heat.
Transfer the filets to a plate and keep them aside.
Reduce the heat to medium.
Add ginger and garlic to the same pan and saute for 15-20 seconds.
Add soy sauce, cooking wine, lemon juice, and black pepper to the pan and cook for 10-15 seconds, stirring continuously.
Transfer the salmon fillets back to the pan and coat them with the sauce on both sides.
Transfer the fillets to the serving plate and pour the remaining sauce over them. Serve hot.

Notes
I would recommend using Atlantic pink salmon fillets that are about 1 inch in thickness. If you are using frozen salmon, make sure to thaw it completely and pat it dry before using it.

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