Why You’ll Love This Recipe
I love Lomi Lomi Salmon because it uses only a handful of ingredients while delivering plenty of fresh, savory flavor. The tomatoes balance the salty richness of the salmon, while the onions provide freshness and crunch.
I also appreciate that I can prepare most of the dish ahead of time. After soaking the salted salmon when necessary and chopping the ingredients, I combine everything and chill it thoroughly before serving. I find the cold temperature makes this simple dish particularly refreshing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salted salmon
- Ripe tomatoes, diced
- Sweet onion, finely diced
- Green onions, thinly sliced
- Crushed ice or finely chopped ice, optional
Directions
- I start by checking how salty my salmon is. If it is heavily cured, I soak it in cold water in the refrigerator to remove some of the excess salt, changing the water as needed.
- I drain the salmon thoroughly and pat it dry. I remove any skin and bones, then dice or flake the salmon into small pieces.
- I dice the ripe tomatoes and place them in a large mixing bowl.
- I finely dice the sweet onion. If I want a milder onion flavor, I soak the chopped onion briefly in cold water and drain it thoroughly before adding it to the bowl.
- I add the prepared salmon and sweet onion to the tomatoes.
- I add most of the sliced green onions, reserving a small amount for garnishing if I want extra color.
- Using clean hands, I gently massage and mix the ingredients together. I avoid crushing the tomatoes completely, but I mix enough for their juices to combine with the salmon and onions.
- I cover the mixture and refrigerate it until thoroughly chilled, preferably for at least 30–60 minutes.
- Just before serving, I can fold in a small amount of crushed ice for an especially cold, juicy consistency.
- I garnish my Lomi Lomi Salmon with the remaining green onion and serve it chilled.
Servings and Timing
I usually serve Lomi Lomi Salmon as a side dish rather than a main course, with one batch providing approximately 6 servings.
- Prep time: 15 minutes
- Optional salmon soaking time: several hours to overnight
- Chilling time: 30–60 minutes
- Total active time: about 15 minutes
- Servings: approximately 6
- Yield: about 3 cups
Variations
For a milder version, I soak heavily salted salmon longer before preparing the dish. I taste a small cooked-safe or ready-to-eat portion as appropriate before assembling so I don’t end up with an overwhelmingly salty result.
When I can’t find sweet onion, I use a mild white or yellow onion. I soak it briefly in cold water to soften its sharpness.
For extra freshness, I increase the amount of green onion. I can also use a mixture of different ripe tomatoes for additional color.
I sometimes add crushed ice immediately before serving, which is a traditional-style addition that makes the mixture colder and slightly juicier as the ice melts.
When salted salmon isn’t available, I can salt-cure suitable salmon myself, but I follow a tested food-safety method and keep the fish properly refrigerated throughout the process.
Storage/Reheating
Because Lomi Lomi Salmon contains fish, I keep it refrigerated at 40°F (4°C) or below and avoid leaving it at room temperature for extended periods.
I store leftovers promptly in a tightly covered container in the refrigerator. For the best quality, I prefer eating them within 1–2 days, as the tomatoes continue releasing liquid and the onions soften over time.
I don’t recommend freezing the assembled dish. Freezing changes the texture of the fresh tomatoes and onions and takes away much of the fresh character I enjoy.
I never reheat Lomi Lomi Salmon. I serve it thoroughly chilled, stirring it gently before bringing it to the table.
FAQs
What is Lomi Lomi Salmon?
Lomi Lomi Salmon is a Hawaiian dish made primarily from salted salmon, tomatoes, and onions. I gently massage the chopped ingredients together and serve the mixture cold, usually as an accompaniment to a larger Hawaiian meal.
Why is it called Lomi Lomi Salmon?
The Hawaiian word “lomi” refers to rubbing, pressing, or massaging. I gently massage the salmon, tomatoes, and onions together by hand, which gives the dish its characteristic name and texture.
Do I need to cook the salmon for Lomi Lomi Salmon?
Traditional versions use salted salmon rather than freshly cooked salmon. I make sure the salmon I use is properly cured and suitable for eating as prepared, since simple salting isn’t automatically equivalent to cooking or eliminating food-safety risks.
Why do I soak salted salmon before making Lomi Lomi Salmon?
I soak heavily salted salmon to reduce its saltiness. The exact soaking time depends on the salmon, so I may change the cold water several times until the salt level is appropriate for the finished dish.
What do I serve with Lomi Lomi Salmon?
I like serving it as part of a Hawaiian-style meal alongside dishes such as kalua pork, poi, rice, poke, or laulau. Its cold, juicy tomato base and salty salmon provide a refreshing contrast to richer foods.
Conclusion
Lomi Lomi Salmon is a simple dish that gives me a wonderful combination of salty, juicy, crisp, and refreshing flavors. I love how just a few ingredients—salted salmon, ripe tomatoes, sweet onion, and green onion—come together after being gently massaged and thoroughly chilled. Served as part of a Hawaiian-inspired spread, it is a colorful and flavorful side dish that proves I don’t need a long ingredient list to create something memorable.
PrintLomi Lomi Salmon
Lomi Lomi Salmon is a refreshing Hawaiian side dish combining salted salmon, juicy ripe tomatoes, sweet onion, and green onion. Gently massaged together and served thoroughly chilled, it offers a savory, salty, and fresh contrast to richer Hawaiian dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45–75 minutes, plus optional soaking
- Yield: About 3 cups
- Category: Side Dish
- Method: No Cook
- Cuisine: Hawaiian
- Diet: Low Calorie
Ingredients
- Salted salmon
- Ripe tomatoes, diced
- Sweet onion, finely diced
- Green onions, thinly sliced
- Crushed ice or finely chopped ice, optional
Instructions
- Check the saltiness of the salmon. If heavily cured, soak it in cold water in the refrigerator to remove excess salt, changing the water as needed.
- Drain the salmon thoroughly and pat it dry. Remove any skin and bones, then dice or flake the salmon into small pieces.
- Dice the ripe tomatoes and place them in a large mixing bowl.
- Finely dice the sweet onion. For a milder flavor, soak the chopped onion briefly in cold water, then drain thoroughly.
- Add the prepared salmon and sweet onion to the tomatoes.
- Add most of the sliced green onions, reserving a small amount for garnish if desired.
- Using clean hands, gently massage and mix the ingredients together until the tomato juices mingle with the salmon and onions without completely crushing the tomatoes.
- Cover and refrigerate until thoroughly chilled, preferably for at least 30–60 minutes.
- Just before serving, fold in a small amount of crushed or finely chopped ice, if desired, for an especially cold and juicy consistency.
- Garnish with the reserved green onion and serve chilled.
Notes
- Heavily salted salmon can be soaked in cold water in the refrigerator for several hours or overnight, changing the water as needed to reduce excess salt.
- Use properly cured salmon that is suitable for eating as prepared and keep it refrigerated throughout preparation.
- If sweet onion is unavailable, use mild white or yellow onion and soak it briefly in cold water to soften its sharp flavor.
- Crushed ice can be folded into the dish immediately before serving for a traditional-style colder and slightly juicier texture.
- Keep Lomi Lomi Salmon refrigerated at 40°F (4°C) or below and avoid leaving it at room temperature for extended periods.
- Store leftovers promptly in a tightly covered container and consume within 1–2 days for the best quality.
- Freezing is not recommended because it negatively affects the texture of the tomatoes and onions.
- Serve chilled alongside kalua pork, poi, rice, poke, laulau, or other Hawaiian-style dishes.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 30 mg
