Fresh Lomi Lomi Salmon

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

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

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 servings

Calories 110kcal

Author Renee

Equipment

1 Sharp Knife

Ingredients

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

US Customary - Metric

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