Ingredients:

  • 4 center-cut salmon fillets (about 6 ounces or 170g each)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp packed brown sugar
  • 4 Tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 2 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • Salt and black pepper, to taste

Instructions:

  1. Pat the salmon fillets dry thoroughly and season all sides with salt and pepper.
  2. Prepare the sauce base: In a small bowl, whisk together the low-sodium soy sauce, brown sugar, grated fresh ginger, and minced garlic. Set aside.
  3. Heat the cast-iron skillet or heavy stainless steel pan over high heat until searing hot. Add the 1 tsp of sesame oil.
  4. Place the salmon fillets skin-side down (if applicable) and sear for 3 to 4 minutes until a deep golden-brown crust forms. This is the crucial high-heat sear phase.
  5. Flip the fillets. Reduce the heat to medium-low, cover the pan, and cook for an additional 3 to 5 minutes until the salmon is nearly cooked through (internal temperature around 135°F).
  6. Uncover the pan. Increase heat to medium. Add the 4 Tbsp of unsalted butter and the prepared sauce mixture to the pan. Baste the salmon generously with the melting garlic butter sauce for 1-2 minutes, allowing the sauce to reduce slightly into a rich, velvety glaze. Ensure the fish reaches an internal temperature of 145°F.
  7. Remove the hibachi salmon from heat immediately and serve, drizzling any remaining sauce over the fish.