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Most of you already know this, but surf and turf is my favorite special occasion meal! 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.
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.
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.
How to make Japanese Hibachi Steak and Salmon
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!!
Recipe Notes & Tips
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- 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!!
Japanese Hibachi Steak and Salmon
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
- 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 thicknessSteak: 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.
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.
Nicole says
This looks absolutely delicious! I haven’t had anything like it before. Pinning your recipe. Thank you for linking up with us at the #HomeMattersParty linky.