Why You’ll Love Salmon Hibachi Meal Recipe

I enjoy this recipe because it is hearty, balanced, and surprisingly simple to pull together. I like that everything cooks in a skillet or wok, which keeps cleanup manageable. It also feels rewarding to serve a full hibachi-style plate at home that tastes just as good as dining out.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salmon
1 ½ teaspoons sesame oil
1 tablespoons avocado oil
1 pound salmon skin removed and cut into bite sized chunks
2 tablespoons low-sodium soy sauce
1 tablespoon butter at room temperature
2 teaspoons fresh lemon juice
salt and freshly cracked black pepper to taste

For the Fried Rice
2 tbsp neutral-flavored oil avocado oil, refined coconut oil, etc.
½ cup diced white onion approximately 1 small white onion
1 cup frozen mixed vegetables peas, carrots, corn, etc.
2 large eggs
4 cups cooked rice cooled completely, day-old rice preferred
4 tablespoons butter at room temperature, cut into small pieces
4 tablespoons low-sodium soy sauce

For the Hibachi Vegetables
1 ½ teaspoons sesame oil
1 tablespoon avocado oil
8-10 ounces zucchini approximately 1 large zucchini; sliced into 2-inch-thick half moons
2 cups white onion approximately 1 large white onion; halved, cut into ½-inch-long slices
2 cups quartered mushrooms approximately 8 ounces, baby bella or white
1 tablespoon butter
1 tablespoon low-sodium soy sauce
salt and freshly cracked black pepper to taste

Directions

I start with the fried rice by heating a large wok or skillet over medium-high heat with the neutral oil. Once the oil is hot and shimmering, I add the diced onion and frozen mixed vegetables, stirring and sautéing for about 5 minutes until the onions are nearly translucent.

I push the vegetables to the edges of the pan, crack the eggs into the center, and scramble them until fully cooked. I then add the cooked rice and butter, stirring everything together and cooking for about 5 minutes until the rice is lightly toasted. I pour in the soy sauce, stir well, and continue cooking for another 1 to 3 minutes until hot and slightly browned. I transfer the rice to a bowl and keep it covered to stay warm.

Next, I prepare the hibachi vegetables by heating sesame oil and avocado oil in the skillet over medium-high heat. I add the zucchini, onion, mushrooms, butter, soy sauce, salt, and pepper, stirring to combine. I sauté the vegetables for 6 to 8 minutes until tender, seasoning generously as they cook.

For the salmon, I return the pan to medium heat with sesame oil and avocado oil. Once hot, I add the salmon pieces and let them cook undisturbed for 2 to 3 minutes until golden. I gently flip the salmon, then add soy sauce, butter, lemon juice, salt, and pepper. I cook for another 1 to 2 minutes until the salmon is just cooked through, then immediately remove it from the pan.

Servings and Timing

I make this meal to serve 4 people. Prep time takes about 25 minutes, cook time is around 35 minutes, and the total time comes to approximately 1 hour.

Variations

I sometimes swap salmon for shrimp or chicken when I want variety. When I like extra heat, I add a drizzle of chili oil or a pinch of red pepper flakes. I also enjoy mixing in garlic or ginger with the vegetables for added depth.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, I warm everything gently in a skillet over medium heat, stirring often to keep the salmon from overcooking.

FAQs

Can I use fresh rice instead of day-old rice?

I prefer day-old rice because it fries better, but I let fresh rice cool completely if that is what I have.

What pan works best for hibachi cooking?

I like using a large wok or wide skillet to give everything enough space to cook evenly.

How do I avoid overcooking the salmon?

I cook the salmon quickly over medium heat and remove it as soon as it is just cooked through.

Can I add more vegetables?

I often add broccoli, bell peppers, or snap peas depending on what I have on hand.

Is this dish spicy?

I find it mild, but I easily add heat with sauces or spices when desired.

Can I make this meal ahead of time?

I usually cook it fresh, but the components can be prepped ahead and cooked just before serving.

What sauce pairs well with this dish?

I enjoy serving it with yum yum sauce or a simple drizzle of extra soy sauce.

Can I use frozen salmon?

I use thawed frozen salmon successfully, making sure it is fully defrosted and patted dry.

How do I keep the rice from sticking?

I make sure the pan is hot and the oil is well distributed before adding the rice.

Is this meal kid-friendly?

I find it very kid-friendly, especially when I keep the seasoning mild.

Conclusion

I love this Salmon Hibachi Meal because it brings together comforting flavors, fresh ingredients, and quick cooking in one complete dish. It is a recipe I turn to when I want a satisfying homemade dinner that feels special without being complicated.