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Lomi Salmon

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.
5 from 1 vote
Prep Time 1 day 20 minutes
Total Time 1 day 20 minutes
Course Side Dish
Cuisine Hawaiian
Servings 10


  • 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!
Keyword cured, green onions, onions, salmon, tomatoes