Print

Lomi Lomi Salmon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • Salted salmon
  • Ripe tomatoes, diced
  • Sweet onion, finely diced
  • Green onions, thinly sliced
  • Crushed ice or finely chopped ice, optional

Instructions

  1. 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.
  2. Drain the salmon thoroughly and pat it dry. Remove any skin and bones, then dice or flake the salmon into small pieces.
  3. Dice the ripe tomatoes and place them in a large mixing bowl.
  4. Finely dice the sweet onion. For a milder flavor, soak the chopped onion briefly in cold water, then drain thoroughly.
  5. Add the prepared salmon and sweet onion to the tomatoes.
  6. Add most of the sliced green onions, reserving a small amount for garnish if desired.
  7. 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.
  8. Cover and refrigerate until thoroughly chilled, preferably for at least 30–60 minutes.
  9. Just before serving, fold in a small amount of crushed or finely chopped ice, if desired, for an especially cold and juicy consistency.
  10. 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

Find it online: https://thefamilycooking.com/lomi-lomi-salmon/