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Lomi-Lomi Salmon Recipe | CraftMyMeals | CraftMyMeals

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Lomi-Lomi Salmon

hawaiianeasynon-vegetariangluten-freedairy-freenut-free

soy-free

kosher

low-carb

high-protein

Lomi-Lomi Salmon

Popularity

2.0

Taste Score:8/10

A refreshing Hawaiian classic, this no-cook salad features salt-cured salmon tossed with fresh tomatoes, sweet onion, and a hint of chili. It's the perfect vibrant side for any luau or summer gathering.

Prep20m

Cook0m

Servings4

Serving:1 cup

236 cal

Ingredients

For 4 servings

1 lb Sushi-Grade Salmon Fillet (Skinless and boneless)
3 tbsp Coarse Sea Salt (For curing the salmon)
4 pcs Roma Tomatoes (Medium, ripe but firm)
1 pcs Sweet Onion (Medium (e.g., Maui or Vidalia))
4 stalks Green Onions (Thinly sliced)
1 pcs Serrano Pepper (Optional, finely minced with seeds removed for less heat)
0.5 cup Ice Cubes (Optional, for serving to keep it extra cold)

Nutrition per Serving

236

Calories

24g

Protein

Carbs

Instructions

1
Cure the Salmon (2-4 hours)
- Pat the salmon fillet completely dry with paper towels.
- In a non-reactive dish (like glass or ceramic), rub the coarse sea salt all over the salmon, ensuring it's fully coated.
- Cover the dish with plastic wrap and refrigerate for 2 to 4 hours. A shorter time yields a softer texture, while a longer time results in a firmer, saltier fish.
2
Rinse and Dice the Salmon (5 minutes)
- After curing, remove the salmon from the refrigerator. You will notice liquid has been drawn out.
- Rinse the salmon fillet thoroughly under cold running water to remove all the salt.
- Pat the fillet completely dry again with fresh paper towels. This step is crucial for the right texture.
- Using a very sharp knife, dice the salmon into small, uniform 1/4-inch cubes and place them in a large mixing bowl.
3
Prepare the Vegetables (10 minutes)

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150 min

2012cal

109gprotein

About This Lomi-Lomi Salmon Recipe

This hawaiian recipe takes 20 minutes to prepare and yields 4 servings. At 236.32 calories per serving with 23.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or snack.

13g

Fat

Fiber2g

Sodium5297mg

Potassium690mg

Phosphorus284mg

Know more about our calculations

Cut the tomatoes in half and gently squeeze out the seeds and excess liquid. Dice the tomato flesh into 1/4-inch pieces.

Finely dice the sweet onion to a similar size as the tomatoes.

Thinly slice the green onions, including both the white and green parts.

If using, finely mince the serrano pepper. For less heat, ensure all seeds and white membranes are removed.

Combine and Chill (5 minutes active, 30 minutes passive)

Add the diced tomatoes, sweet onion, green onions, and serrano pepper to the bowl with the salmon.
Using your clean hands or a spoon, gently mix all the ingredients together. The traditional method is to 'lomi' or massage them gently with your fingertips.
Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serve

Give the Lomi-Lomi Salmon a final gentle stir before serving.
For an extra cold and refreshing presentation, serve it over a bed of crushed ice or mix in a few ice cubes just before serving.
Enjoy immediately with traditional accompaniments like poi, steamed rice, or taro chips.

Pro Tips

1Using sushi-grade salmon is non-negotiable for safety as this dish is consumed raw.
2Seeding the tomatoes is essential to prevent the salad from becoming watery.
3For the most authentic texture, use your clean hands to gently 'lomi' (massage) the ingredients together instead of stirring with a spoon.
4Ensure all your ingredients, especially the salmon and vegetables, are well-chilled before mixing for the most refreshing result.
5Lomi-Lomi Salmon is best enjoyed fresh on the day it's made for optimal texture and flavor.
6Adjust the amount of serrano pepper to your preferred spice level, or omit it entirely for a non-spicy version.

Recipe Variations

Ingredient Swap

For a different flavor profile, you can add a small amount of finely chopped ginger or a splash of fresh lime juice for extra zest.

Spicier Version

Use a Hawaiian chili pepper instead of a serrano for more authentic heat. Leave some seeds in if you like it extra spicy.

Herbaceous Twist

Add a tablespoon of chopped fresh cilantro for a fresh, herbal note that complements the other ingredients.

Health Benefits

❤️

Rich in Omega-3 Fatty Acids

Salmon is an excellent source of omega-3s, which are crucial for heart health, reducing inflammation, and supporting brain function.

✨

High in Lean Protein

Provides high-quality protein essential for muscle repair, growth, and maintaining a healthy metabolism.

✨

Packed with Vitamins and Antioxidants

Fresh tomatoes and onions supply Vitamin C, lycopene, and other antioxidants that help protect the body against cellular damage.

✨

Naturally Low-Carb

This dish is naturally free of grains and low in carbohydrates, making it a great option for low-carb and keto-friendly diets.

Frequently Asked Questions

What does 'Lomi-Lomi' mean?

'Lomi-lomi' is a Hawaiian word meaning 'to massage' or 'to knead'. This refers to the traditional method of gently mixing the ingredients together with your hands to combine the flavors without bruising the delicate salmon and tomatoes.

Is Lomi-Lomi Salmon healthy?

Yes, it's very healthy. It is rich in heart-healthy omega-3 fatty acids from the salmon, packed with vitamins from the fresh tomatoes and onions, and is naturally low in carbohydrates and high in lean protein.

How many calories are in a serving of Lomi-Lomi Salmon?

A one-cup serving contains approximately 250-300 calories, primarily from the healthy fats and protein in the salmon. The exact number can vary based on the fat content of the fish.

Can I use regular salmon instead of sushi-grade?

It is strongly recommended to only use sushi-grade or sashimi-grade salmon because the fish is consumed raw. This grade ensures the fish has been handled and frozen properly to eliminate potential parasites, making it safe to eat without cooking.

How long does Lomi-Lomi Salmon last in the fridge?

It is best enjoyed on the day it is made. Due to the raw fish, it should be stored in an airtight container in the refrigerator and consumed within 24 hours for optimal freshness and food safety.

Can I make this ahead of time?

You can cure and dice the salmon a day in advance. However, it's best to combine it with the tomatoes and onions just before you plan to chill and serve it. This prevents the tomatoes from releasing too much water and making the dish soggy.