HOW TO MAKE HIBACHI AT HOME | TERIYAKI SALMON hibachi on a Blackstone Griddle.

In this video I show you how to make hibachi at home teriyaki salmon on a Blackstone griddle with step by step instructions. I added an overhead view so you guys can see more details.
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[@andykimberly60]

Wow, that salmon looks fantastic! Thanks for the videos! I've learned a lot and can't wait for my grill to arrive and try out your techniques.

[@DJStrobeMusic]

This is great. Like the addition of the second cam

[@fastlane9598]

Paul you are the hibachi king, thanks for the videos, keep up the great work you get a, A+ 👍

[@thebackyardhibachi]

🙌🏽

[@calolson9572]

LOVE the 2nd camera angle - awesome!

[@JoshEllisTMG]

I love watching your videos! This looks amazing! Cheers 🍻!

[@thebackyardhibachi]

Thank you. 🍻!

[@michaelbartholemew4327]

You’re actually the only hibachi chef I trust on KZbin so it would be helpful to know what temperatures you cook different foods at. Most amateurs are always promoting the use of I/r thermometers but you obviously have enough experience that it isn’t required. You said on an early video that you only ever use the 2 inside burners, is that still the case? Thanks for the amazing videos, absolutely love your content! Blessings from Canada

[@thebackyardhibachi]

Yes, I only use the middle burners. The surface temperature of the griddle should be constant 380-420 range right below the oils smoke point. Using the oils smoke point you can gauge the temperature of the griddle.

[@darksidemachining]

Good video. Glad to see the closer view of your technique and the improved lighting.

[@Fitzulasreviews]

I have been making hibachi at home but I only made steak and chicken but now I want to try hibachi salmon

[@thebackyardhibachi]

Let me know how it goes.

[@agustindelgado1218]

I honestly thought it would be hard but you made look easy! I will trying this Friday for my family 😊

[@thebackyardhibachi]

Let me know how it goes.

[@johnshannon9]

I like the 'picture-in-picture' and the different viewing angle. Much easire to watch without the galre of the sun behind you. :-)

[@gharv1313]

Paul I love salmon, going to have to try this on the Blackstone! Great video again. Cheers.🍻

[@thebackyardhibachi]

Let me know how it goes.

[@jackmahogovv]

Looks delicious. I just had salmon yesterday but it didnt look nearly this delicious. Next time I am going to give this a try. Thanks again for the awesome video.

[@thebackyardhibachi]

Let me know how it goes.

[@JoeyMassie]

Awesome! Keep the videos coming!!

[@daddyanddaughterduoscookin3599]

Great cook I enjoyed watching 👍🏼👍🏼👍🏼👍🏼👍🏼🐟🍚🥒🧅🧄

[@santiagohernandez1370]

Great video.

[@tonismith824]

Like the extra camera for the additional view

[@ChefWinkyCooks]

Love salmon

[@johncurran9597]

Doing this tonight!

[@thebackyardhibachi]

How did it go?

[@bethehole]

I am going to do this weekend and will let you know how it goes!

[@thebackyardhibachi]

Let me know!

[@bethehole]

@@thebackyardhibachi did smash burgers for 15 people instead, LOL. This week, I’ll make this for sure!

[@4seasonsbbq]

What a beautiful meal! If you don't mind I'm gonna make a video of me making this this weekend. Of course it won't be as professional looking as yours but I bet it'll taste fantastic. One little thing though, when you first introduce your vegetables 4:00 your broccoli looks a lot like mushrooms, lol. I catch little things like that. I'm sure I make way bigger mistakes, that's what makes watching all these fun. Have a great day my friend. 👍

[@thebackyardhibachi]

Thank you, I don’t mind at all. I noticed that during editing 😁

[@intell0518]

You’re so cool

[@mackenziepeebles9757]

Love your videos but I don’t have a black stone! Will a cast iron skillet suffice?

[@thebackyardhibachi]

Sure! A griddle is just a big skillet.

[@psllauj5506]

How high should the temperature for the griddle be at?

[@thebackyardhibachi]

380-420 in that range

[@SusanRose-f4w]

What oil did you use?

[@thebackyardhibachi]

Vegetable oil. Canola works well too.

[@dwdrummer97]

Are you using the 3 or 4 burner blackstone? I have the 4. What settings do you use for your hot/cool zones? Outsides off?

[@thebackyardhibachi]

Using a 4 burner with only the two middle burners on.

[@mle3857]

No volcano??

[@thebackyardhibachi]

I don’t know how!

[@grazful1]

What soy sauce do you use?

[@thebackyardhibachi]

Kikkoman brand

[@grazful1]

Ok thanks!

[@AlphaKing1776]

What knife do you use? Are you having to sharpen it a lot cutting on the Blackstone?

[@thebackyardhibachi]

The knife is a yoshihiro high carbon blue steel petty knife. The link is in the description, I also put a budget friendly link as well. As long as the steel of the knife is harder than the griddle surface, it won’t effect edge retention. The difference right away is the feel of the knife across the surface.

[@AlphaKing1776]

@@thebackyardhibachi Great content, I love the different ways people find use with the Blackstone. Keep the videos coming.

[@jameswever4080]

What brand or how do you make your teriyaki sauce?

[@thebackyardhibachi]

I just uploaded a teriyaki recipe and I have my favorite of the shelf brand linked in the description.

[@shawnwilt7196]

When I win the lottery, I will offer you a job to be my personal hibachi chef. I will pay very well, but you would be on call 24/7.

[@thebackyardhibachi]

Being on call 24/7 sounds awful.