Description
Transport your taste buds to the islands with this simple, refreshing Hawaiian classic. Tender, salt-cured salmon combines with juicy tomatoes and sweet onions for a dish that’s equal parts flavorful and festive. Embrace the aloha spirit and dive in!
Ingredients
Scale
- 1 lb fresh salmon fillet, skin and pin bones removed
- 1/4 cup coarse Hawaiian sea salt or kosher salt
- 2 medium ripe tomatoes, diced
- 1/2 cup sweet onion (like Maui or Vidalia), diced
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh chives
- Optional: lemon or lime wedges for serving
Instructions
- Generously coat the salmon fillet with sea salt, rubbing it into the flesh on all sides. Place the salted salmon in a non-reactive dish, cover tightly with plastic wrap, and refrigerate for 8-12 hours (or overnight) to cure.
- When ready to prepare the lomi lomi, remove the salmon from the refrigerator and rinse thoroughly under cold water to remove the excess salt. Pat the salmon dry with paper towels.
- Using a sharp knife, dice the salmon into small, uniform cubes (about 1/4-inch pieces). Transfer the diced salmon to a medium mixing bowl.
- Add the diced tomatoes, sweet onion, green onions, and chopped chives to the bowl with the salmon. Using clean hands, gently mix and massage (“lomi lomi”) the ingredients together until well combined.
- Taste the mixture and adjust the seasoning if needed. If the salmon is too salty, you can rinse it again or add more diced tomatoes to balance the flavors.
- Transfer the lomi lomi salmon to a serving bowl or platter. If desired, garnish with additional green onions or chives and serve with lemon or lime wedges on the side.
Notes
- If you prefer a milder salmon flavor, you can use less salt when curing the fish or reduce the curing time.
- For a spicier version, add a pinch of red pepper flakes or minced fresh jalapeño to the mix.
- Lomi lomi salmon is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Curing time: 8 hours
- Category: Seafood
- Method: Curing
- Cuisine: Hawaiian