Lomi Lomi Salmon

Jill Schildhouse

Learn how to make lomi lomi salmon, an easy Hawaiian dish of simple salt-cured salmon, tomatoes and onions.

I discovered lomi lomi salmon on my first trip to Hawaii in 1999, and was immediately hooked. Just a handful of fresh ingredients come together to create a bright, refreshing dish that’s savory and satisfying. While it often accompanies other traditional Hawaiian foods, it’s just as delicious served as an appetizer, light lunch or snack.

In this version, you’ll salt-cure the salmon for 24 hours before mixing it with tomatoes and onions.

What is lomi lomi salmon?

Lomi lomi salmon is a traditional Hawaiian dish made with salted salmon, tomatoes and onions. The word lomi means “to massage” or “to knead” in Hawaiian, referring to the gentle mixing motion used to combine the ingredients. It’s served as a chilled salad or relish rather than as an entree.

Traditionally, lomi lomi salmon was made with salted salmon, which became popular in Hawaii during the 19th century after Hawaiian laborers working in the Pacific Northwest brought preserved salmon back to the islands. This recipe recreates that process by packing a fresh salmon fillet in salt before soaking away the excess salt and mixing it with fresh vegetables. The salmon isn’t cooked with heat, but the salt cures the fish by drawing out moisture, giving it a firm texture and concentrated flavor.

Ingredients for Lomi Lomi Salmon

Kosher salt: A generous amount of kosher salt cures the salmon, drawing out moisture while seasoning and preserving the fish. You’ll rinse off the excess salt after curing, but plan on using several cups so you have enough to cover the entire fillet.
Salmon: Fresh, skinless salmon is the star of the dish. You can use any type of salmon, but firm, flavorful varieties like sockeye or coho work especially well. Atlantic salmon is also a good option because of its rich texture.
Tomatoes: Plum tomatoes have denser flesh and fewer seeds than slicing or heirloom tomatoes, adding juicy freshness without making the mixture overly watery. Their meaty texture holds up well during chilling.
Onions: This recipe calls for two types of onions. Thinly sliced green onions add a mild flavor and fresh color that brighten every bite, and chopped onions bring a crisp bite that balances the richness of the salmon. Sweet onions are traditional, but a yellow or white onion would work nicely, too.

Directions

Step 1: Cure the salmon

Overhead horizontal image of a salmon fillet being prepared on a bed of coarse white salt in a green rectangular baking dish. To the left, a bowl filled with more salt and a silver spoon is visible on a dark wooden surface, alongside a checkered napkin. — Allison Cebulla for Taste of Home

Add the salt to a small baking dish until the bottom is covered. Place the salmon on top, and completely cover it with salt. Cover the dish tightly and refrigerate it for 24 hours.

Editor’s Tip: Be sure the salmon is completely surrounded by salt, so it cures evenly from every side.

Step 2: Soak the salmon

Overhead horizontal image of a raw salmon fillet soaking in a clear liquid within a glass bowl. A green dish filled with white granular salt is partially visible in the top left corner, suggesting a brining or curing process. — Allison Cebulla for Taste of Home

Remove the salmon from the dish and discard the salt. Rinse off any excess salt, then place the salmon in a large bowl of cold water. Refrigerate it for three to four hours.

Editor’s Tip: The salt cures the salmon and firms up the flesh, but it also causes the salmon to taste very salty. Soaking it in cold water helps to balance the flavor, so the salmon tastes seasoned but not salty.

Step 3: Combine and chill

Overhead horizontal image of various fresh ingredients being prepped on a dark wooden surface. Cubed salmon is on a white plate next to a green cutting board with diced tomatoes and a chef's knife. A bowl of diced white onion and chopped green onions, along with a small plate of fresh cilantro, are also visible. — Allison Cebulla for Taste of Home

Place the tomatoes, chopped onion and green onions in a medium bowl. Remove the salmon from the water and cut it into bite-sized pieces. Add it to the bowl, and gently stir everything together. Cover and refrigerate the mixture for eight hours or overnight so the flavors have time to meld before serving. Garnish it with chopped cilantro, if desired.

Editor’s Tip: Cut the salmon so it’s roughly the same size as the chopped onions and tomatoes. The pieces should be small enough so you get a little of everything when you scoop it with a spoon.

Overhead horizontal image of a white speckled bowl filled with a vibrant mix of ingredients. The dish features diced red fish, likely salmon, combined with bright red diced tomatoes, white onions, and chopped green onions, garnished with fresh parsley. A silver spoon with a wooden handle rests in the food. — Allison Cebulla for Taste of Home

How to Serve Lomi Lomi Salmon

Add it to a plate lunch: Create a traditional plate lunch by serving chilled lomi lomi salmon alongside traditional Hawaiian favorites like kalua pork, steamed rice and macaroni salad.
Pair it with something cruchy: Spoon the salmon onto crackers, tortilla chips or toasted crostini for an easy appetizer. Or pile it onto tostadas for a fresh, seafood-inspired lunch.
Serve it like poke: Make a light and easy salmon poke bowl by pairing the lomi lomi salmon with rice, cucumber and avocado.

How to Store Lomi Lomi Salmon

Store lomi lomi salmon in an airtight container and refrigerate it promptly. Because the dish contains cured fish and fresh vegetables, it should always be kept cold until you’re ready to serve it.

How long does lomi lomi salmon last?

Lomi lomi salmon will last up to four days when stored in an airtight container in the refrigerator. Stir it gently before serving, as some liquid may collect while it chills.

Lomi Lomi Salmon Tips

Eye Level horizontal image of a close-up on a bowl filled with a vibrant mixture of diced ingredients. The dish features chunks of reddish-orange fish, bright red tomatoes, white onion, and sliced green onions, garnished with fresh cilantro. It is presented in a ceramic bowl with a rustic speckled rim, set against a dark wooden background. — Allison Cebulla for Taste of Home

What type of salmon should you use for lomi lomi salmon?

Fresh salmon is traditional for lomi lomi recipes, but you can make a simplified version with smoked salmon or cooked salmon if you’re short on time. However, it will have a smokier flavor and softer texture than the cured version.

Is lomi lomi salmon raw?

Traditional lomi lomi salmon is almost always made with raw salmon. It’s cured in salt and refrigerated, a process that pulls moisture from the fish and inhibits the growth of bacteria.