📝 About This Recipe
A cornerstone of the traditional Hawaiian luau, Lomi Salmon is a vibrant, refreshing side dish that perfectly balances salt, acid, and crunch. The name 'lomi' means 'to massage,' referring to the gentle hand-mixing process that softens the onions and allows the salt-cured fish to infuse the tomatoes with its savory depth. This chilled salad is a bright, colorful celebration of Polynesian flavors that serves as the perfect cooling counterpoint to rich, smoky meats.
🥗 Ingredients
The Cured Fish
- 1 pound Fresh Salmon Fillet (skinless, pin bones removed, high-quality center cut)
- 3-4 tablespoons Hawaiian Alae Sea Salt (or coarse Kosher salt if unavailable)
The Fresh Base
- 5-6 pieces Vine-Ripened Tomatoes (firm but ripe, seeded and diced into 1/4 inch cubes)
- 1 large Sweet Maui Onion (finely diced; can substitute with Walla Walla or Vidalia)
- 1 bunch Green Onions (thinly sliced, both white and light green parts)
Flavor Enhancers
- 1 piece Red Hawaiian Chili Pepper (minced very fine, optional for a hint of heat)
- 2-3 tablespoons Ice Water (to keep the dish crisp and chilled)
- 1/2 cup Crushed Ice (for serving texture)
- 2 tablespoons Fresh Cilantro (finely chopped, for a modern aromatic touch)
👨🍳 Instructions
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1
Begin by curing the salmon: Pat the salmon fillet completely dry with paper towels. Rub the sea salt generously over all sides of the fish.
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2
Wrap the salted salmon tightly in plastic wrap and place it in a shallow dish. Refrigerate for at least 24 hours; this 'cooks' the fish through curing and develops the signature firm texture.
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3
After 24 hours, remove the salmon from the fridge and rinse it thoroughly under cold running water to remove excess surface salt.
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4
Pat the cured salmon dry again and dice it into small, uniform 1/4-inch cubes. Set aside in a chilled bowl.
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5
Prepare your tomatoes by slicing them in half and removing the watery seeds/pulp. Dice the flesh into 1/4-inch cubes to match the size of the salmon.
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6
Dice the Maui onion finely. If the onion flavor is too sharp, you can soak the diced pieces in ice water for 10 minutes, then drain and pat dry.
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7
In a large non-reactive mixing bowl (glass or stainless steel), combine the diced cured salmon and the diced Maui onions.
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8
This is the 'Lomi' step: Using clean hands, gently massage and squeeze the salmon and onions together for 2-3 minutes. This softens the onions and coaxes the oils out of the salmon.
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9
Add the diced tomatoes and the minced Hawaiian chili pepper (if using) to the bowl.
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10
Continue to mix gently with your hands or a large spoon, ensuring the tomatoes are well-distributed without being completely crushed.
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11
Fold in the sliced green onions and fresh cilantro. Add 2 tablespoons of ice water to help the flavors meld and create a light 'juice' in the bowl.
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12
Taste the mixture. If it is too salty, add more diced tomatoes. If it needs more salt, add a pinch of sea salt.
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13
Cover and refrigerate the mixture for at least 1 hour before serving. Lomi Salmon is best enjoyed when it is ice-cold.
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14
Just before serving, stir in a handful of crushed ice to ensure maximum crispness and temperature control.
💡 Chef's Tips
Always use the freshest salmon possible, as the curing process highlights the natural flavor of the fish. If you are short on time, you can buy pre-salted salmon (Salt Salmon) at many Asian or Hawaiian specialty markets. Ensure your dice is consistent; having the salmon, onion, and tomato the same size ensures a perfect balance in every spoonful. Do not skip the 'massaging' step; it is essential for the authentic texture and flavor integration that defines this dish. Store leftovers in an airtight container for no more than 2 days, as the tomatoes will begin to break down.
🍽️ Serving Suggestions
Serve alongside traditional Hawaiian Poi to balance the starch with the salt. Pair with Kalua Pig or Lau Lau for a classic luau-style plate lunch. Serve in small chilled glass bowls as a refreshing appetizer for a summer BBQ. Enjoy with a crisp, cold lager or a tropical Mai Tai to complement the salty profile. Scoop it up with taro chips or thick-cut potato chips for a modern twist.