📝 About This Recipe
A cornerstone of the traditional Hawaiian luau, Lomi Lomi Salmon is a vibrant, refreshing salad that celebrates the harmony of salt-cured fish and crisp garden vegetables. The name 'Lomi' translates to 'massage' in Hawaiian, referring to the gentle hand-mixing technique used to break down the salmon and infuse it with the bright acidity of tomatoes and the bite of sweet onions. This dish is a masterclass in texture and balance, offering a cool, briny burst of flavor that perfectly complements rich, starchy sides like poi or kalua pork.
🥗 Ingredients
The Fish (House-Cured)
- 1 pound Fresh Salmon Fillet (skinless, sushi-grade preferred)
- 1/4 cup Hawaiian Alaea Sea Salt (or coarse Kosher salt)
- 1 tablespoon Granulated Sugar (to balance the cure)
The Aromatics and Vegetables
- 4-5 large Roma Tomatoes (firm, seeded, and finely diced)
- 1 large Maui Onion (or any sweet white onion, finely diced)
- 6 stalks Green Onions (thinly sliced)
- 1/2 cup English Cucumber (peeled and finely diced for extra crunch)
Seasoning and Finishing
- 1 tablespoon Fresh Lime Juice (optional, for brightness)
- 1/4 teaspoon Crushed Red Pepper Flakes (optional, for a hint of heat)
- 2 tablespoons Ice Cold Water (to keep the dish chilled and moist)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by curing the salmon: Pat the salmon fillet dry with paper towels. In a small bowl, mix the sea salt and sugar.
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2
Rub the salt mixture generously over all sides of the salmon. Place the fish in a non-reactive glass dish, cover tightly with plastic wrap, and refrigerate for at least 12 hours, though 24 hours is ideal for the best texture.
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3
After curing, remove the salmon from the refrigerator. You will notice it has become firmer and darker in color. Rinse the fish thoroughly under cold running water to remove excess salt.
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4
Pat the cured salmon completely dry. Using a sharp chef's knife, dice the salmon into small, uniform 1/4-inch cubes.
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5
Prepare the vegetables: Dice the Roma tomatoes, ensuring you remove the watery seeds and pulp first to prevent the dish from becoming soggy.
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6
Finely dice the Maui onion. If the onion flavor is too sharp, you can soak the diced pieces in ice water for 10 minutes, then drain and dry them.
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7
In a large chilled mixing bowl, combine the diced salmon, tomatoes, sweet onions, cucumber, and green onions.
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8
The 'Lomi' Step: Using clean hands, gently 'massage' or toss the ingredients together. This traditional technique slightly bruises the tomatoes and onions, allowing their juices to mingle with the salmon.
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9
Add the lime juice, crushed red pepper flakes (if using), and the two tablespoons of ice-cold water. The water helps create a light 'sauce' with the vegetable juices.
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10
Taste a small spoonful. If it is too salty, add more diced tomatoes. If it needs more punch, add a pinch more salt or lime.
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11
Cover and refrigerate the mixture for at least 30 minutes before serving. This dish is best served very cold.
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12
Just before serving, give the mixture one final gentle toss and garnish with fresh cilantro or extra green onion tops.
💡 Chef's Tips
If you are short on time, you can use pre-salted smoked salmon (lox), but reduce the additional salt in the recipe. Always use the firmest tomatoes you can find so they hold their shape during the 'lomi' massaging process. For an authentic touch, use Hawaiian Alaea salt, which contains volcanic clay and adds a unique earthy mineral finish. Ensure all your vegetables are diced to roughly the same size as the salmon for a perfect 'confetti' look and consistent bite. Keep the dish over a bowl of ice if serving outdoors at a BBQ to maintain freshness and food safety.
🍽️ Serving Suggestions
Serve alongside traditional Hawaiian Poi to balance the saltiness with creamy starch. Pair with Kalua Pork and steamed white rice for a complete luau-style plate. Scoop it up with thick-cut taro chips or wonton crisps for a modern appetizer twist. Enjoy with a chilled glass of dry Riesling or a tropical Mai Tai to complement the acidity. Serve as a refreshing topping for a poke bowl or over a bed of shredded cabbage.