Salmon Hibachi Meal
Posted: 08/07/25
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This Salmon Hibachi meal will be your new favorite way to enjoy Japanese-style salmon and veggies at home! Soy-marinated salmon is paired with flavorful vegetables and homemade egg fried rice for a light, healthy dinner filled with bold Asian-inspired flavors.
What Makes This Recipe So Good
- Packed with authentic Japanese flavors, this Japanese Steakhouse-style Salmon Hibachi meal is so much healthier, and cheaper to make than dining out or getting takeout!
- The ingredient list might look long broken down at first glance, but this hibachi dinner recipe is written to yield maximum flavor with the same few ingredients.
Chef’s Tips
- We like to serve this with Yum Yum Sauce, if you don’t have a brand you love you can make your own, or serve this Salmon Hibachi Meal with any other kind of spicy mayo.
- To make this recipe gluten-free, switch out the low-sodium soy sauce for tamari.
- If you don’t want to make all the elements of this meal, you can serve it with sushi rice, or a simple Asian cucumber salad.
More Easy Seafood Dinners You’ll Love
- Creamy Salmon Piccata Recipe
- Lobster Fried Rice Recipe
- Easy Cajun Seafood Baked Potato
- Simple Healthy Salmon Tacos
- 10-Minute Air Fryer Salmon (Medium Rare)
- Simple Grilled Cod in Foil
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Salmon Hibachi Meal
It takes just 1 hour to make this delicious dish of Hibachi Salmon and Veggies and homemade egg fried rice. Not only is it totally delicious, but so much cheaper and healthier than dining out or takeout!
Ingredients
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
Instructions
For the Fried Rice
- Place one large wok or skillet on stovetop over medium-high heat. Add 2 tablespoons neutral-flavored oil and heat wok until oil is hot and shimmery, swirling and tilting pan as needed to distribute oil across entire surface.
- When the oil is hot, add ½ cup diced white onion and 1 cup frozen mixed vegetables to pan. Stir to incorporate. Sauté vegetables, stirring often, approximately 5 minutes or until onions are almost translucent.
- When onions are almost translucent, push vegetables to outer edges of pan, creating large open spot in center of pan.
- Crack 2 large eggs directly into center of pan. Scramble eggs with spatula or whisk until eggs are completely cooked.
- Once eggs are fully scrambled, add 4 cups cooked rice and 4 tablespoons butter to skillet. Stir all ingredients together to incorporate.
- Cook rice mixture, stirring frequently, approximately 5 minutes or until rice is lightly toasted.
- Pour 4 tablespoons low-sodium soy sauce over rice mixture and stir to incorporate. Continue cooking rice mixture, stirring frequently, approximately 1 to 3 minutes or until rice is browned and hot.
- Transfer fried rice to medium bowl. Pack rice tightly into bowl and cover with lid or plate to keep rice warm until ready to serve.
For the Hibachi Vegetables
- Place large wok or skillet on stovetop over medium-high heat. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan, then continue heating pan until oil is hot and shimmery.
- When oil is hot, add the zucchini pieces, white onion, mushrooms, 1 tablespoon butter, 1 tablespoon low-sodium soy sauce, salt (to taste), and freshly cracked black pepper (to taste). Stir until all ingredients are well-incorporated. Season with plenty of salt – the soy sauce is not enough
- Once incorporated, sauté vegetables, stirring occasionally, approximately 6 to 8 minutes or until all vegetables are tender.
For the Hibachi Salmon
- Return wok or skillet to stovetop and reduce heat under pan to medium. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan. Continue heating pan, tilting and swirling as needed, until oils are hot and shimmery.
- Add your salmon bites. Cook for 2-3 minutes undisturbed, until the salmon is golden brown and a little crisp. Using a fish spatula, turn the fish over in the pan. Add 3 tablespoons low-sodium soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt (to taste), and freshly cracked black pepper (to taste) to pan.
- Cook salmon, stirring gently, about 1-2 minutes or until sides are seared and salmon is cooked through to desired temp (don’t overcook!). Immediately transfer to serving plates to stop cooking.
To Serve
- When the salmon and vegetables are fully cooked, divide each into preferred portion sizes and transfer to serving plates. Add the fried rice, and some yum yum sauce, if liked.
Notes
To make this recipe gluten-free, switch out the low-sodium soy sauce for tamari.
Nutrition Information
Calories: 802kcal | Protein: 36g | Fat: 44g | Saturated Fat: 15g | Trans Fat: 1g | Total Carbs: 64g | Fiber: 5g | Sugar: 6g | Net Carbs: 59g | Vitamin C: 23mg | Cholesterol: 189mg | Sodium: 1256mg | Potassium: 1138mg | Calcium: 99mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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