Mix the hibachi cooking oil ingredients together in a small bowl.

Pat dry the salmon with paper towel. Heat your skillet to medium-high heat.

Pour about 2 tablespoons of hibachi cooking into the skillet and sauté the ginger and garlic until fragrant - about 1 to 2 minutes. Remove from the pan.

Sear the salmon for about 4 minutes. Flip and sear the other side until the skin is crispy - about 3 to 4 minutes. Try not to overdo the salmon as it will still cook when removed from the heat. Ideally, the flesh should still be a little pink inside.

Squeeze lemon juice over the fillets and season with freshly ground black pepper. Then remove from the heat and allow to rest for about 5 minutes. Garnish with sesame seeds and serve with rice.