Japanese Hibachi Steak and Salmon

Most of you already know this, but surf and turf is my favorite special occasion meal! When I was growing up I always wanted Barbecue Ribs on my birthday, but my tastes gradually matured as I got older and Japanese Hibachi Steak and Salmon soon became my new favorite…with Japanese Steakhouse Yum Yum Sauce of course…..

Delicious, marinated steak and salmon are grilled to perfection on a cast iron skillet then served on a bed of Fried Rice to make this Japanese Hibachi Steak and Salmon the ultimate Dinner for Two or special occasion meal. 🙂

Yes, the grilled vegetables are missing from the plate…long story, but they will get their own post in the next few days! In the meantime…..

Mix the marinade ingredients together in a large bowl (or large zipper top bag)…..

Add the steaks and salmon, and allow to marinate for at least 2 hours…..

Heat a LARGE cast iron pan/skillet over HIGH heat on the grill. When it is hot, add the oil…..

Place the steaks and salmon (flesh side down) on the hot skillet and cook until desired level of doneness.

Salmon: 3 minutes per side depending on thickness

Steak: 6 minutes on the first side, then 4 to 6 on the second side.

Pour the remaining marinade over the steaks and salmon after you flip them over to create a thick glaze…..

Allow the steaks to rest, covered with foil, for ten minutes before serving…..

with the Salmon…..

Instant Pot Fried Rice…..or you can make Fried Rice in a skillet, just leave out the shrimp. 😉

and Yum Yum Sauce…..

I used beef tenderloin and wild caught salmon to create my perfect meal, and it was still cheaper than eating at a Japanese Steakhouse!!

Notes: contains affiliate links

• My Cast Iron Griddle is MIA, so I ended up using my 14″ Cast Iron Pizza Pan instead. Either one works.
• This meal can also be prepared in a skillet on top of the stove, or baked in the oven.
• To make this meal Paleo: substitute coconut aminos for the soy sauce, fish sauce for the Worcestershire sauce, and distilled vinegar for the rice wine vinegar…and add salt. Serve with Paleo Shrimp Fried Rice, minus the shrimp.

Steak Cooking Times using an Instant Read Thermometer:

Rare – 120 to 125 degrees

Medium Rare – 130 to 135 degrees

Well Done – 140 to 145 degrees

Salmon: 130 to 135 degrees

Now you know what my perfect meal is, what’s yours?

Enjoy!!

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Japanese Hibachi Steak and Salmon

Prep Time

2 hrs 10 mins

Cook Time

11 mins

Total Time

2 hrs 21 mins

 

Japanese Hibachi Steak and Salmon is cooked to perfection on the grill, served over a bed of fried rice and makes the perfect special occasion meal.

Course: Main Course

Cuisine: Japanese

Servings: 2 servings

Calories: 400 kcal

Author: Lisa Johnson

Ingredients

Marinade

• 2 Tablespoons soy sauce or tamari
• 2 Tablespoons water
• 1 Tablespoon honey
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/4 teaspoons rice wine vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground ginger
• 2 steaks, 1-inch thick about 6 ounces each tenderloin or NY strip
• 2 salmon steaks, 4 ounces each
• oil for the griddle

Instructions

1. Mix the marinade ingredients together in a large bowl (or large zipper top bag).

2. Add the steaks and salmon, and allow to marinate for at least 2 hours.

3. Heat a LARGE cast iron pan/skillet over HIGH heat on the grill. When it is hot, add the oil.

4. Place the steaks and salmon (flesh side down) on the hot skillet and cook until desired level of doneness. 

   Salmon: 3 minutes per side depending on thickness

   Steak: 6 minutes on the first side, then 4 to 6 on the second side.

5. Pour the remaining marinade over the steaks and salmon after you flip them over to create a thick glaze.

6. Allow the steaks to rest, covered with foil, for ten minutes before serving.

Recipe Notes

• My Cast Iron Griddle is MIA, so I ended up using my 14″ Cast Iron Pizza Pan instead. Either one works.
• This meal can also be prepared in a skillet on top of the stove, or baked in the oven.
• To make this meal Paleo: substitute coconut aminos for the soy sauce, Fish Sauce for the Worcestershire sauce, and distilled vinegar for the rice wine vinegar…and add salt. Serve with Paleo Shrimp Fried Rice, minus the shrimp.

Steak Cooking Times:

Rare – 120 to 125 degrees

Medium Rare – 130 to 135 degrees

Well Done – 140 to 145 degrees

Salmon: 130 to 135 degrees

Nutrition Facts

Japanese Hibachi Steak and Salmon

Amount Per Serving

Calories 400 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 5g 25%

Cholesterol 145mg 48%

Sodium 703mg 29%

Potassium 864mg 25%

Total Carbohydrates 11g 4%

Sugars 9g

Protein 51g 102%

Vitamin C 0.7%

Calcium 5%

Iron 23.2%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe will be partying at these link parties!