Name: Japanese Hibachi Steak and Salmon
Prep time: 10 min
Cook time: 11 min
Total time: 141 min
Ingredients: 2 tablespoons soy sauce or tamari; 2 tablespoons water; 1 tablespoon honey; 1.5 teaspoons Worcestershire sauce; 1.5 teaspoons rice wine vinegar; 1 teaspoon olive oil; .25 teaspoon garlic powder; .25 teaspoon onion powder; .25 teaspoon ground ginger; 2 tenderloin or NY strip steaks, 1-inch thick ( about 6 ounces each); 2 salmon steaks ( 4 ounces each); oil for the griddle

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Jump to Recipe Print Recipe

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.

Surf and turf is my absolute favorite meal, so this meal is a dream come true!

Steak and Salmon with fried rice and a small bowl of Yum Yum Sauce on a large plate.

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!

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.

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.

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.

Two steaks covered with marinade on a cast iron skillet.

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

A steak and a piece of salmon on a bed of fried rice.

with the Salmon.

Grilled salmon and steak on a bed of fried rice.

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

and Yum Yum Sauce.

Looking down on steak and salmon with fried rice and a small bowl of Yum Yum Sauce on a large plate.

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

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.

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

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

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

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

Enjoy!!

Japanese Hibachi Steak and Salmon

Japanese Hibachi Steak and Salmon is grilled to perfection, and served on a bed of fried rice.

4.12 from 34 votes

Course: Main Course

Cuisine: Japanese

Keyword: hibachi-style steak and salmon

Prep Time: 10 minutes

Cook Time: 11 minutes

Marinating Time: 2 hours

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
1.5 teaspoons Worcestershire sauce
1.5 teaspoons rice wine vinegar
1 teaspoon olive oil
.25 teaspoon garlic powder
.25 teaspoon onion powder
.25 teaspoon ground ginger
2 tenderloin or NY strip steaks, 1-inch thick about 6 ounces each
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