Name: Japanese Hibachi Steak and Salmon
Prep time: 130 min
Cook time: 11 min
Total time: 141 min
Ingredients: 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

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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.

Japanese Hibachi Steak and Salmon with Instant Pot Fried Rice and YumYum Sauce makes the perfect dinner for two! © COOKING WITH CURLS

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).

Japanese Hibachi Steak and Salmon marinade mixture

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

Japanese Hibachi Steak and Salmon marinating in a zipper top bag

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

Heat oil on a cast iron skillet over the grill

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.

Pour the marinade over the Japanese Hibachi Steak and Salmon and cook until done

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

This Japanese Hibachi Steak and Salmon is marinated and grilled to perfection! © COOKING WITH CURLS

with the Salmon.

Japanese Hibachi Steak and Salmon cooked to perfection on the grill and served over a bed of fried rice makes the perfect special occasion meal © COOKING WITH CURLS

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

Skip the takeout and make this simple Instant Pot Fried Rice at home any night of the week! © COOKING WITH CURLS

and Yum Yum Sauce.

Japanese Steakhouse Yum Yum Sauce goes perfectly with Japanese Hibachi Steak and Salmon and a side of Fried Rice! © COOKING WITH CURLS

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

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.

4.1 from 32 votes

Course: Main Course

Cuisine: Japanese

Prep Time: 2 hours 10 minutes

Cook Time: 11 minutes

Total Time: 2 hours 21 minutes

Servings: servings

Calories: 400kcal

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

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.

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