Fresh Lomi Lomi Salmon
A refreshing side dish made up of tomatoes, onions, green onions, and salmon. Lomi salmon is usually eaten at most luaus or served in a small plastic bowl in a plate lunch. It is simple and healthy.
The meaning lomi in Hawaiian is to rub, press, or massage. This dish is named Lomi Lomi Salmon because of the process of rubbing the salt into the salmon. By doing so, it enhances and cures the salmon giving you a flavorful and salty taste. Lomi Lomi Salmon is usually eaten as a side dish at a lot of luaus. I’ve had it at my graduation party, church gatherings, and many potlucks. It’s a simple recipe that requires minimal effort.
Check out this video to help you gain more insight on how to make Lomi Lomi Salmon. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!
Lomi Lomi Salmon
- 12 oz salmon fillet
- Hawaiian salt/sea salt
- 2 large diced tomatoes
- 1/2 cup large sweet diced onion
- 1 tsp lemon/lime juice
- 1 tsp sugar (optional) if you feel it's too salty
- 1/2 tsp pepper
- Wash the salmon to prepare it to be cured. Pat dry the salmon then rub salt all over the fish and wrap it in plastic wrap. Place it on a plate to prevent any liquids from dripping or spilling.
- Let it chill in the fridge for 24 hours or overnight.
- Remove from the fridge and unwrap the salmon.
- Wash off the remaining salt.
- Remove the skin from the salmon and dice the salmon up into cubes or bite sizes. Add it to a large mixing bowl.
- Dice up the tomatoes, green onions, and sweet onions and add it to the mixing bowl.
- Add in the lemon/lime juice, sugar, and pepper. Toss everything together and serve it cold as a pupu or side dish. Enjoy this onolicious Lomi Lomi Salmon!