Lomi Lomi Salmon Recipe: Quick and Refreshing
Short on time? Make this quick and tasty lomi lomi salmon recipe today! The perfect side dish for your luau.
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What is Lomi Lomi Salmon?
Lomi lomi salmon is another side dish I remember growing up with in Hawaii. It is one of the most common Hawaiian side dishes served at luaus and gatherings.
It is made from salted raw salmon, tomatoes, and onions. Lomi lomi in Hawaiian means “to massage or knead” — referring to how the ingredients are mixed together (lightly).
Where can you find Lomi Lomi Salmon?
You can find this side dish in several places, especially if you’re in or visiting Hawai‘i, or near a place with a strong Hawaiian or Pacific Islander community. Here’s where to look:
- Local Restaurants – Most Hawaiian or plate lunch spots serve lomi lomi salmon as a side dish.
- Grocery Stores – Chains like Foodland, Times, Tamuras and KTA Super Stores sell pre-made lomi lomi salmon in the deli or poke section.
- Online Delivery – Some specialty food sites or Hawaiian grocery stores offer chilled or frozen versions for shipping.
What are the ingredients for Lomi Lomi Salmon?
Ingredients usually include:
- Salted salmon (or cured salmon)
- Diced fresh tomatoes
- Chopped sweet onions or green onions
- Sometimes, crushed ice or water is added to chill the mixture
Suggested ingredients
Here are some excellent options to order the ingredients online:
How do you make Lomi Lomi Salmon?
Here is how to make this refreshing luau side dish:
- Cure the salmon (if needed) by using fresh salmon. Pat dry the filet. Rub the Hawaiian salt into the fish on all sides. Wrap in Plastic wrap and refrigerate for 24-48 hours. Rinse off excess salt and pat dry.
- Cut the salted salmon into tiny cubes.
- Dice the tomatoes and onions.
- Slice the green onions finely.
- In a large mixing bowl, combine: diced salmon, tomatoes, onions, and green onions.
- Using clean hands, gently mix the ingredients.
- Add a little cold water or crushed ice if you want it extra refreshing. Cover and refrigerate for at least 1 hour before serving.
Are there similar recipes?
If you are looking for more luau-complimentary dishes, try out these recipes:
Tips & FAQs
Why is it called Lomi Lomi?
“Lomi lomi” means to massage in Hawaiian. The name refers to the traditional preparation method, where the ingredients are mixed by hand, massaging them together gently.
Do I have to use salted salmon?
Yes — traditionally. But if you can’t find salted salmon, you can salt fresh salmon yourself. Rub it with Hawaiian or sea salt and refrigerate for 24–48 hours to cure it.
Does this use raw salmon?
Yes — the salmon is typically salt-cured but not cooked, similar to dishes like poke or ceviche. It’s important to use high-quality or sushi-grade salmon if not curing.
How long does it last in the fridge?
Lomi lomi salmon is best eaten fresh or within 1–2 days. After that, the tomatoes can get mushy, and the salmon’s texture may deteriorate.
Can I freeze this?
Freezing is not recommended. It’s a fresh dish, and freezing will alter the texture of the tomatoes and onions.
Recipe Video:
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Fresh Lomi Lomi Salmon
Ingredients
- ½ lb salted salmon
- 2 diced medium ripe tomatoes
- ½ diced sweet onion
- 2 finely sliced green onions
- 1-2 tbsp cold water or crushed ice (optional)
Cured Salmon
- 1/2 lb salted salmon
- salt
Instructions
Cure the Salmon (if needed)
- Rinse and pat dry salmon filet.
- Rub with Hawaiian salt on all sides.
- Wrap in plastic wrap and refrigerate for 24–48 hours.
- Rinse off excess salt and pat dry.
Lomi Lomi
- Cut the salted salmon into very small cubes, or shred it with clean hands. Dice the tomatoes and onions. Slice the green onions finely.
- In a large mixing bowl, combine: the salmon, tomatoes, sweet onions, and green onions.
- Use clean hands to gently massage the ingredients together (this is where lomi lomi is referencing).
- (Optional) Add a little cold water or crushed ice if you want it extra refreshing.
- Cover and refrigerate for at least 1 hour before serving. Enjoy!
