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    Home » Recipes » Side Dishes

    Fresh Lomi Lomi Salmon

    July 17, 2015 • Updated: August 23, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Better known as lomi-lomi, this popular Hawaiian side dish is made from fresh salmon, tomatoes, onions, and scallions, and is always served cold.

    Serving of lomi salmon on a plate, garnished with additonal green onions and nasturtiums.
    Jump to:
    • What's the Story Behind this Recipe?
    • Why this Recipe Works
    • What Goes into this Recipe
    • How to Make this Recipe
    • FAQs & Expert Tips
    • More Island-inspired Recipes
    • Fresh Lomi Lomi Salmon

    What's the Story Behind this Recipe?

    Love sushi and sashimi? You definitely want to check out Lomi Salmon!

    Lomi-lomi is a popular Hawaiian side dish is made from salted fresh salmon, tomatoes, onions, and scallions. You will find it on virtually every Hawaiian food menu in Oahu, and it is a standard on touristy luau menus as well. Lomi lomi is always served ice-cold; most often alongside such other Hawaiian plate staples as Kalua pork, poi, laulau, macaroni salad, and fresh fruit.

    With lomi salmon being such popular island fare, it may surprise you to learn that fresh salmon is not found anywhere near Hawaii. Salmon was first introduced to the Islands back in the 1880s, when mainland sailors began bringing it in with their provisions from the Pacific Northwest. Naturally, the salmon the sailors brought with them was preserved in salt, and even today, Hawaii remains one of the few places where salted salmon is available for sale.

    Why this Recipe Works

    Mr B and I asked a number of Oahu locals about the proper way to make lomi salmon. Everyone seems to have their own recipe for making it; and people hold some strong (often conflicting) opinions about the basic ingredients and process. For example:

    You have to use fresh salmon and a handful of fresh chopped chilis.

    My grandma always uses canned salmon.

    The lesson here is, use the basic lomi salmon recipe as a guide, and make it your own. We gave our version a decidedly PNW spin with some of our own beautiful, wild-caught Sockeye salmon.

    What Goes into this Recipe

    Lomi salmon ingredients, labeled: salmon, green onions, onions, and tomatoes.

    Ingredient Notes & Substitutions

    WARNING: Consuming raw or undercooked seafood may increase your risk of food borne illness. For more information, please consult current FDA guidelines.

    ★ Salmon: Use only "sushi-grade salmon" when making lomi lomi.

    We use sushi-grade sockeye salmon when making this lomi recipe. Sushi-grade fish is a term applied to fish is caught live and iced immediately during transportation, or stored in sub-zero freezers prior to preparation. 

    Store-bought salmon is acceptable as long as it has been previously frozen and labeled “sushi-grade” or “sashimi-grade” or “for raw consumption”.

    NOTE: Wild-caught Pacific salmon are typically considered to be the healthiest salmon.

    ★ Tomatoes: We think of this as a summer dish, because vine-ripe tomatoes make all the difference.

    ★ Onions: We recommend using Maui Sweet Onions. If you can't find Mauis, use any sweet onion. Do not use red or yellow onions: their flavor is too sharp.

    ★ Green onions: Use the entire green onion; white and green.

    ★ Salt: Although a mixture of Kosher salt and cayenne are popular for salting the salmon, we recommend using Hawaiian Chili Pepper Sea Salt.

    How to Make this Recipe

    The method of preparation, lomi, takes its name from the Hawaiian word meaning to knead or massage - “as the claws of a contented cat" - wherein the salmon and other ingredients are massaged with the hands until everything is broken up and thoroughly mixed.

    Wash off salmon and pat dry. Generously salt the salmon on both sides with Hawaiian Chili Pepper Sea Salt (or Himalayan Rock Salt, or kosher salt).

    Wrap the salted salmon tightly in plastic and allow to cure 8 hours (or overnight) in the refrigerator.

    large fillet of Sockeye salmon wrapped in plastic.

    Remove salted salmon from fridge and soak in ice water for one hour, changing water every 30 minutes.

    Salmon fillets soaking in ice water.

    Rinse salmon once more under cold water, and pat dry. Remove any salmon skin.

    Using a sharp, wet knife, dice the salmon into ¼-inch cubes.

    Closeup of chopped salmon on a plate, with green onions, sweet onions, and tomatoes in the background.

    Mix the diced salmon, tomatoes, and onions together, massaging the ingredients by hand to mix thoroughly.

    Chill salmon mixture in the fridge for at least 1 hour, and up to 12 hours.

    Serve ice-cold.

    FAQs & Expert Tips

    What should you serve with lomi lomi?

    Lomi Salmon is always served cold, as fresh a side dish alongside other Hawaiian plate staples as Kalua pork, poi, laulau, macaroni salad, and fruit.

    Is it safe to eat raw salmon?

    Short answer: It depends. Only use salmon labeled “sushi-grade” or “sashimi-grade” or “for raw consumption” when making lomi lomi.

    The Food and Drug Administration (FDA) lists salmon as a known source of parasites, bacteria, or other pathogens that can cause infections. Salmon is also a source of environmental contaminants.

    Serving of lomi salmon on a plate, garnished with additonal green onions and nasturtiums.

    More Island-inspired Recipes

    • Banana Lumpia (Filipino Turon)
    • Mango Pina Colada Smoothie
    • Hawaiian Garlic Shrimp (Kahuku Truck-style)
    • Vietnamese Banana Tapioca Pudding (Chè Chuối)

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Serving of lomi salmon on a plate, garnished with additonal green onions and nasturtiums.
    5 from 2 votes

    Fresh Lomi Lomi Salmon

    Known as lomi-lomi, this popular Hawaiian side dish is made from fresh salmon, tomatoes, onions, and scallions, and always served ice-cold.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Lunch, Salad, Side Dish
    Cuisine: American, Hawaiian
    Diet: Gluten Free, Low Lactose
    Prep Time:1 hour 45 minutes
    Curing Time:8 hours
    Total Time:9 hours 45 minutes
    Servings: 4 servings
    Calories: 110kcal
    Author: Renee
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    Equipment

    • 1 Sharp Knife

    Ingredients

    US Customary - Metric
    • ½ pound raw salmon sushi-grade, sashimi-grade or for raw consumption only
    • 2 tablespoons Hawaiian Chili Pepper Sea Salt or Himalayan Rock Salt, or kosher salt
    • 3-4 medium tomatoes chopped
    • ½ medium sweet onion chopped
    • 2-3 whole green onions chopped

    Instructions

    • Wash off salmon and pat dry. Generously salt the salmon on both sides with Chili Pepper Sea Salt (or kosher salt and a dash of cayenne).
      Gently massage seasoning into salmon.
    • Wrap the salted salmon tightly in plastic and allow to cure 8 hours (or overnight) in the refrigerator.
    • Remove salted salmon from fridge and soak in ice water for one hour, changing water every 30 minutes.
    • Rinse salmon once more under cold water, and pat dry. Remove any salmon skin.
      Using a sharp, wet knife, dice the salmon into ¼-inch cubes.
    • Mix the diced salmon, tomatoes, and onions together, massaging the ingredients by hand to thoroughly combine.
    • Chill salmon mixture in the fridge for at least 1 hour, and up to 12 hours.
      Serve ice-cold.

    Notes

    WARNING: Consuming raw or undercooked seafood may increase your risk of food borne illness.
    The Food and Drug Administration (FDA) lists salmon as a known source of parasites, bacteria, or other pathogens that can cause infections. Salmon is also a source of environmental contaminants. 
    Only use salmon labeled “sushi-grade” or “sashimi-grade” or “for raw consumption” when making lomi lomi. 

    Nutrition

    Serving: 1serving | Calories: 110kcal | Carbohydrates: 7g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 33mg | Potassium: 547mg | Fiber: 1g | Sugar: 5g | Vitamin A: 797IU | Vitamin C: 15mg | Calcium: 25mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    More Side Dish Recipes

    • Sweet Saffron Rice
    • Multigrain Stuffing with Fruits & Nuts
    • Roasted Butternut Squash with Bacon & Leeks
    • Rosemary Roasted Potatoes with Honey-Lemon Butter
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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Pech says

      July 17, 2015 at 5:12 pm

      That's so cute, I had no idea that's what Lomi means, what unique trivia in that it's about a metaphor for a technique when all this time I thought it was yet another Hawaiian name for fish! Thank you for your careful research and dutifully thinking about blog topics even on vacation in paradise!

      Reply
    2. Marlynn [UrbanBlissLife] says

      July 17, 2015 at 1:30 pm

      5 stars
      I am so impressed that you MADE Lomi Lomi! Looks beautiful -- and tasty!

      Reply
    3. Susan | LunaCafe says

      July 17, 2015 at 8:18 am

      5 stars
      Beautiful! I've never heard of this preparation. Thanks for sharing! 🙂

      Reply
    4. Melinda says

      July 17, 2015 at 7:33 am

      I've never heard of Lomi salmon, but my in-laws love all things Hawaiian, so I'll forward this on to them!

      Reply

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