Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Hibachi Salmon



HIBACHI SALMON
Japanese Steakhouse Copycat  Recipe

Serves 4

4 salmon fillets, no more than 1 inch thick
1/4 lemon, seeded
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon fresh ground pepper
2 tablespoons Hibachi Cooking Oil

In a pan over medium high heat, add the cooking oil, garlic and ginger.  Saute for 2 minutes to release the flavor of the garlic and ginger. Add in the salmon top side down and sear.  After 4 minutes, turn over, add fresh ground black pepper, and a squeeze of lemon.

Continue to cook for an additional 4 minutes.  Remove one, cut in the center to make sure its cooked just under the way your prefer and taste. Adjust seasoning with soy sauce, lemon juice and/or fresh ground pepper. Remove from pan just before its fully cooked, and allow to sit for 5 minutes before serving. That will complete the cooking process.