Hibachi Grilled Salmon with Teriyaki Glaze
Salmon fillets grilled hibachi-style and brushed with a sweet and savory teriyaki glaze. This japanese-inspired seafood ready in about 20 minutes pairs (6 oz each) salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tsp grated fresh ginger
- 1 tsp minced garlic
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
- 2 tbsp sliced green onions
Instructions
- Step 1: In a small saucepan, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 tsp minced garlic. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened to make teriyaki glaze.
- Step 2: Preheat hibachi grill or a grill pan over medium-high heat and brush with 1 tbsp vegetable oil.
- Step 3: Place 4 salmon fillets skin-side down on the grill and cook for 4 minutes. Flip and brush the top with the teriyaki glaze, cooking another 3-4 minutes until salmon is opaque and flakes easily.
- Step 4: Remove from heat and brush with more teriyaki glaze. Sprinkle 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hibachi Grilled Salmon with Teriyaki Glaze take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hibachi Grilled Salmon with Teriyaki Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Hibachi Grilled Salmon with Teriyaki Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hibachi Grilled Salmon with Teriyaki Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hibachi Grilled Salmon with Teriyaki Glaze?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
