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Updated: Feb 2

If you love Japanese restaurants and their entertaining hibachi dinners, this Hibachi Salmon Recipe is the dish for you. Let's bring that Japanese steakhouse experience to our home kitchen!

Delicious, Hibachi Salmon seared to perfection then served on a bed of hibachi fried rice and veggies ( squash and zucchini) just like the kind on the menu at your favorite Japanese steakhouse! Complete your meal everyone’s favorite Yum Yum sauce! I was able to use some of DivineKuizine products : DivineKuizine sugar spice and DivineKuzine remoulade sauce. These product made this hibachi to another level.

Making Hibachi at Home
hibachi salmon recipe

Best Salmon Hibachi recipe ever
Japanese Style Hibachi

Prep Time : 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 4

Fried Rice

Ingredients :

  • 4 cups cooked day old or chilled rice- I used basmati rice ( but you can use whatever rice you prefer)

  • 3 tablespoon olive oil

  • 3 tablespoon hot chili oil

  • 3-4 tablespoons soy sauce , or more to taste

  • 2 teaspoons oyster sauce

  • 1/2 teaspoons toasted sesame oil

  • 1/2 teaspoon sweet chili sauce

  • 1 tablespoon chinese five spice

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 cup frozen peas and carrots

  • 2 large eggs, whisked

  • salt and black pepper

  • 4 cups cooked and chilled rice (I prefer short-grain white rice)

  • 3 green onions, thinly sliced

Preheat Skillet. Turn your skillet to medium high heat and pour olive and hot chili oil into the bottom of your skillet and add rice, soy sauce , sesame seed oil, onion and garlic powder, five spice , green onions and peas and carrots. Fry this until everything is well combined and cook through.

Slide the rice to the side. Pour the beaten eggs onto the other side. Use a spatula to scramble the eggs. Mix them together with the rice.

Set aside

For the Salmon( season)

  • 1 ½ pounds salmon fillets, cut into chunks

  • 1 tbsp olive oil

  • teaspoon onion powder

  • teaspoon garlic powder

  • teaspoon salt

  • S&B chili pepper

Sauce for Salmon

  • 3-4 tablespoons soy sauce

  • 2 tablespoon DivineKuizine sugar spice

  • 2 teaspoon rice vinegar

  • tablespoon hoisin sauce

  • tablespoon oyster sauce

  • 2 teaspoon hot chili oil

  • 2 -3 tablespoon sweet chili sauce

  • tablespoon garlic crunch

  • teaspoon salt

  • 2 teaspoon onion and garlic powder

Pan sear salmon. Pat dry the salmon with paper towel. Cut salmon into 1 inch chunks. Heat olive oil in your skillet to medium high heat. Sear the salmon for about 4 minutes. Flip and sear the other side until the skin is crispy – about 3 to 4 minutes. pour salmon sauce all over salmon in the pan. Place top of the pan and let salmon and sauce simmer on low heat until sauce has thicken and glazed the salmon.

Stir -Fry Veggies.

  • 1-2 fresh squash, cut into rounds

  • 1-2 fresh zucchini, cut into rounds

  • 1/2 white onions, sliced

  • 1-2 tablespoon butter

  • teaspoon garlic paste

  • teaspoon salt

  • teaspoon garlic powder

  • teaspoon onion powder

Stir fry Veggies. Heat skillet over medium high heat. Add olive oil and garlic paste to pan. Add the onions, zucchini and squash and sear on each side. Season and cook for about 2-3 minutes.

Yum Yum Sauce


  • 1 cup DivineKuizine Remoulade Sauce

  • 2 Tablespoons ketchup

  • 1 Tablespoon rice vinegar

  • 1 teaspoon sriracha

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 Tablespoon Melted Butter

  • 2-3 Tablespoons water


  • In a small bowl whisk all ingredients together.

  • Add water as needed to get the desired consistency.

Serve and Enjoy. Serve salmon , rice and vegetables with YumYum sauce Enjoy!

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