We cook tasty Hibachi Steak and Salmon on a cast iron skillet until they are just right, then serve them on a bed of hibachi fried rice that tastes just like the rice at your favorite Japanese steakhouse! You can finish your meal with hibachi rice, ginger-carrot salad dressing, and everyone’s favorite Yum Yum sauce!
Surf and turf is my absolute favorite meal, so this meal is a dream come true!
As a child, I always wanted barbecue ribs for my birthday. But as I got older, my tastes changed, and Hibachi Steak and Salmon from our local Japanese steakhouse quickly became my new favorite, of course with Japanese Steakhouse Yum Yum Sauce.
There should be grilled vegetables on the plate, but there is a long story behind that. They will have their own post in a few days.
Pairing Salmon and Steak Tips for a Surf and Turf Dinner
Surf and turf – a combo of steak and seafood – is a coveted restaurant indulgence. But you can recreate the upscale dining experience at home when you learn how to properly pair salmon and steak. With complementing flavors and textures salmon and steak make perfect surf and turf partners.
Understanding the Components
To successfully match salmon and steak, it helps to consider their unique qualities:
Steak
- Lean red meat with rich, hearty flavor
- Various doneness levels from rare to well done
- Juicy and tender when properly cooked
- Robust profile stands up to bold seasonings
Salmon
- Delicate white fish with mild, flaky texture
- Typically cooked to medium doneness
- Subtle, slightly sweet flavor
- Benefits from simple seasoning to not overpower
Between steak’s rough personality and salmon’s smooth personality, they make a great pair. But if you follow a few simple rules, salmon and steak will go well together instead of clashing.
Choosing the Right Cuts
Look for steak and salmon cuts that align in heartiness and cook times:
- Salmon fillet – match with tender steak cuts like filet mignon
- Salmon steak – pairs well with sirloin or ribeye
- Fattier salmon like king – hold up to heavily marbled New York strip
Sizing is also important for balance. Aim for 4-6 oz steak and 5-7 oz salmon portions.
Seasoning Strategically
Achieving seasoned symmetry is central to pairing steak and salmon.
For steak, use dry rubs, marinades and sauces that make bold flavor statements – the steak can handle it. Go for robust ingredients like garlic, citrus, chili flake, Worcestershire, herbs, peppercorns, etc.
For the salmon, subtlety reigns. A drizzle of olive oil, squeeze of lemon or lime, and fresh herbs will accent – not overwhelm – the salmon’s delicate flavor.
Let the steak shine as the dominant flavor, while the salmon adds a sophisticated touch. If you must use the same seasoning, apply judiciously to the salmon so it remains an understated complement.
Cooking Methods Matter
Cooking methods also impact how successfully steak and salmon pair together. Aim for techniques that highlight both:
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Pan sear or grill the steak – gives great caramelized exterior
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Roast, grill or pan sear the salmon – maintains moisture
Getting that flavorful sear on the steak while ensuring the salmon doesn’t dry out keeps the textures and tastes balanced.
Temperature Timing
Since steak and salmon cook at different rates and temperatures, individuallly cooking them is key.
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Steak sears quickly at high heat – cook to desired doneness
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Salmon cooks more gently at medium heat – aim for medium rare
Time it so both finish cooking together for a seamless surf and turf experience. Otherwise, the steak can overcook or the salmon dry out.
Sauces and Sides
Sauces and sides also play a role in pairing salmon and steak.
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For sauces, opt for versions that complement both proteins. Citrus-based butter sauces, herbed mayo, chimichurri and salsa verde are safe, versatile choices.
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On the side, opt for relatively neutral veggies and starches like roasted potatoes, rice pilaf or grilled vegetables. Avoid heavily seasoned sides that could clash with the mains.
With these guidelines, salmon and steak can share the plate in delectable surf and turf harmony. Just remember to keep the flavors, textures and cooking methods tailored to each protein. Surf and turf success awaits!
Frequency of Entities:
salmon: 32 times
steak: 32 times
surf and turf: 16 times
flavor: 10 times
cook: 7 times
texture: 5 times
season: 5 times
Recipe Notes & Tips
- You can also bake this dish in the oven or cook it in a skillet on the stove.
- To make this meal Paleo, switch out the soy sauce for fish sauce, the Worcestershire sauce for coconut aminos, and the rice wine vinegar for distilled vinegar. Also, add salt. Serve with Paleo Shrimp Fried Rice, minus the shrimp.
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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.
Heat a LARGE cast iron pan/skillet over HIGH heat on the grill. When it is hot, add the oil.
Put the steaks and salmon on the hot pan with the flesh side down. Cook until done the way you like it.
- Salmon: 3 minutes per side depending on thickness
- Steak: first side for 6 minutes, then second side for 4 to 6 minutes
After you flip the steaks and salmon over, pour the rest of the marinade over them to make a thick glaze.
Allow the steaks to rest, covered with foil, for ten minutes before serving.
and this meal is not complete without everyone’s favorite Yum Yum Sauce!
It was cheaper than going to a Japanese steakhouse, even though I used beef tenderloin and salmon caught in the wild to make my perfect meal!!
Honey Garlic Salmon Steaks | Salmon Recipe
FAQ
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