Light and Easy Recipes and Meal Ideas

Hibachi Style Salmon

Calories: 321
Hibachi Style Salmon

Another great recipe in partnership with my friends at Seafood at Home.


For this recipe, I used the Fremont brand Wild Caught Pink Salmon because it comes in convenient, individually packed portions. It's very tender and tastes delicious. You can find this brand at Aldi in the freezer section. Side dishes shown in the photo are garden salad with Ginger dressing, vegetable fried rice, bean sprouts and edamame. 


Recipe makes 1 serving of fish. WW SmartPoints and nutrition information exclude side dishes.



Yield/Servings: 1 Serving Size: 4 oz. Total Cook/Prep time: 20 minutes


  • 4 oz wild caught pink salmon (thawed according to package directions)
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp lemon juice
  • 1 tbsp sugar
  • 1 clove fresh garlic (minced)
  • 1/2 tsp corn starch


Mix the soy sauce, lemon juice, sugar and garlic in a small bowl.

Add the sauce mixture and fish to a ziplock bag and allow it to marinate for 30 minutes in the refrigerator.

Heat a pan on the stovetop (low-medium heat).

Spray pan with cooking spray.

Place the fish in the pan and cook for approximately 7 minutes on the first side (skin side down), and 2 minutes on the second side.

Turn off heat and set fish aside. Remove skin.

Return the remaining marinade from the ziplock bag to a small mixing bowl. Add the cornstarch and mix to thoroughly combine.

Add the marinade mixture to the pan (return to a low heat).

Mix constantly with wire whisk. Sauce will thicken within a minute or two.

Place the fish on a dinner plate and drizzle with the sauce.

Serve with vegetables, rice or anything else that works for you.

  5 (1 reviews)
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