A popular dish in Hawaii, Lomi Lomi Salmon has always been known to me, at least for as long as I’ve been with my husband (10 years now). His Hawaiian mom, my mother-in-law, makes this often and it’s one of those dishes that is talked about often, because of its delicious taste! My husband LOVES when I make this dish as it reminds him of his mom’s cooking as she is Hawaiian and grew up on the Big Island of Hawaii!
This savory Lomi Lomi Salmon recipe contains salmon fillet, Hawaiian salt or sea salt, lemon juice, tomatoes, sweet onion, scallions, and freshly cracked black pepper, and is one authentic Hawaiian dish you definitely don’t want to miss out on as it’s absolutely mouthwatering!
If you like this recipe, then you’ll love my Authentic Hawaiian Macaroni Salad, Huli Huli Chicken, and Salmon Tacos recipes!
What is Lomi Lomi Salmon?
Many people may have never heard of this ono-licious and popular Hawaiian side dish, but it’s a dish likely to show up at any Hawaiian party or barbecue. Lomi Lomi Salmon is made by curing the fish and then mixing it with tomatoes, onions, and green onions.
Why is it Called Lomi Lomi Salmon?
Lomi Lomi Salmon is a Hawaiian side dish with a long history. The name stems from the Hawaiian word “lomi-lomi,” which means to massage, rub, or knead, according to Kalani Packaging’s article. The Lomi lomi salmon ingredients are mixed, or massaged, together by hand. Versions of lomi lomi salmon date back to the 1700s, when salted meats and fish were common. As more ingredients were available, they were added to the dish. Lomi lomi salmon is a popular side dish at many Hawaiian gatherings and are part of the Hawaiian culture.
One of the Hawaiian secrets to a successful dish is to “lomi lomi” the fish, meaning to massage it by hand. There are only 4 basic ingredients to this dish and the instructions are as simple as it gets. One of the key components of making lomi lomi salmon is to allow the fish to marinate slowly and for a long period of time.
The varying types of fish preparation while making lomi lomi salmon all have one thing in common besides using the same basic ingredients which is that the salmon is marinated for a long time and is cut and handled by hand, and rubbed or massaged. Lomi lomi salmon is often served with poi as the two go wonderfully together.
Ingredients in Lomi Lomi Salmon
Salmon. Salmon fillet is the main ingredient in this Lomi Lomi Salmon recipe.
Hawaiian salt. If possible, use Hawaiian salt for the most authentic flavors. If it’s not available, then use sea salt.
Lemon juice. Lemon juice adds an acidic flavor and flavorful marinade to this dish.
Tomatoes. Tomatoes blend with the other ingredients to produce a nutritious and flavorful bite.
Onion. One sweet onion is needed to make this recipe.
Scallions. Scallions add a vibrant color, nutrition, and a crunchy texture to this recipe.
Pepper. High quality freshly cracked black pepper is best to season the fish.
How to make the best Lomi Lomi Salmon
STEP 1: Wash the salmon and pat it dry to prepare for the curing process. Rub salt all over the fish and wrap it in plastic wrap. Place the fish on a plate or in a bowl and refrigerate for 24 hours, or overnight.
STEP 2: Remove the fish and unwrap it. Remove all the skin from the salmon and place the fish in a bowl, adding lemon juice, salt, and pepper. Mix everything to combine and then add the tomatoes, onion, scallions, and season with pepper. Serve it cold or as pupu, or a side dish.
STEP 3: If you make this recipe, don’t forget to leave a rating and comment!
More recipes you’ll love!
Authentic Hawaiian Macaroni Salad
Black Pepper Beef & Cabbage Stir Fry
Final Thoughts
Finally, if you make this Lomi Lomi Salmon recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Lomi Lomi Salmon
Equipment
Ingredients
- 12 oz. salmon fillet
- Hawaiian salt or sea salt
- 2 tsp lemon juice
- 2 large tomatoes diced
- 1 sweet onion diced
- 3 scallions chopped
- pepper freshly cracked
Instructions
- Wash the salmon and pat it dry to prepare for the curing process. Rub salt all over the fish and wrap it in plastic wrap. Place the fish on a plate or in a bowl and refrigerate for 24 hours, or overnight.
- Remove the fish and unwrap it. Remove all the skin from the salmon and place the fish in a bowl, adding lemon juice, salt, and pepper. Mix everything to combine and then add the tomatoes, onion, scallions, and season with pepper. Serve it cold or as pupu, or a side dish.
- If you make this recipe, don’t forget to leave a rating and comment!
Notes
Nutrition (per serving)
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