Lomi-Lomi Salmon
A refreshing Hawaiian side dish made with salted salmon massaged by hand with sweet onions and ripe tomatoes. Lomi means to massage in Hawaiian, and this simple, no-cook preparation creates a cool, savory salad that's a staple at every traditional luau plate.
For 4 servings
- prep
Salt the salmon.
Place diced salmon in a bowl and gently massage with the salt until well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
TIPThe salt cures the salmon making it safe to eat raw while firming the texture. - prep · ~15 min
Rinse and soak the salted salmon.
After curing, rinse the salmon under cold running water in a colander. Transfer to a bowl, cover with ice water, and let soak for 10 to 15 minutes. Drain well and gently squeeze out excess moisture.
TIPSoaking draws out excess salt while keeping the salmon tender. - prep
Prepare the vegetables.
Dice the tomatoes into small cubes. Finely dice the sweet onion. Thinly slice the green onions on a bias.
- mix · ~2 min
Combine and massage all ingredients.
1.Place the drained salmon in a clean mixing bowl.2.Add the diced tomato, sweet onion, and sliced green onion.3.Using clean hands, gently massage and fold the mixture together for 1 to 2 minutes until well combined and slightly creamy.TIPThe warmth of your hands helps the flavors meld. Be gentle to avoid mashing the ingredients. - rest · ~30 min
Chill before serving.
Cover the bowl and refrigerate for at least 30 minutes to let the flavors come together.
TIPLomi-Lomi salmon tastes even better the next day. - serve
Serve chilled.
Give the lomi-lomi salmon a final gentle toss and serve cold as a side dish alongside kalua pig, poi, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use sushi-grade salmon to ensure safety when eating raw.
- 2Dice the salmon uniformly so it cures evenly and looks consistent.
- 3Use sweet Maui or Vidalia onions — they're mild and won't overpower the dish.
- 4Don't skip the ice-water soak; it removes excess salt without cooking the fish.
- 5Massage the mixture gently with your hands to create a slightly creamy texture.
- 6Chill for at least 30 minutes — longer rest deepens the flavor meld.
- 7Lomi-lomi salmon keeps in the fridge for up to 2 days; drain any excess liquid before serving.
Adapt it for your goals.
Lower-sodium
Reduce curing salt to 1/4 tsp and skip the overnight cure — the salmon will be milder and less salty, ideal for those watching their sodium intake.
spicySpicy
Add 1 finely diced Hawaiian chili pepper or 1/2 tsp red pepper flakes during the massage step for a gentle heat that complements the cool tomato and onion.
herb infusedHerb-infused
Fold in 2 tablespoons of chopped fresh cilantro or mint before chilling for a bright, herbal lift that pairs beautifully with the rich salmon.
cucumber crunchCucumber crunch
Replace half the tomato with diced Persian cucumber to add a crisp, hydrating texture and a milder acidity.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is an excellent source of omega-3 fatty acids, which support heart and brain health.
High-Quality Protein
This dish provides a generous amount of lean protein from the salmon, helping with muscle repair and satiety.
Vitamin C from Tomatoes
Fresh tomatoes contribute vitamin C and lycopene, an antioxidant that may support immune function.
Low in Carbs
With no grains or starches, lomi-lomi salmon is naturally low in carbohydrates, fitting well into low-carb or keto-friendly meals.
Frequently asked questions
Yes, as long as you start with sushi-grade salmon and cure it with salt for at least 2 hours — the salt kills surface bacteria and firms the flesh.
