Lomi Lomi Salmon

Prep 30 minutes

Cook 0 minutes

Total 24 hours 30 minutes

Servings 8

Difficulty Easy

Our Family Story

Auntie always had us kids help lomi the salmon. She said using your hands with aloha made it taste better.

Recipe from: Auntie Mae

Servings: 8

fresh salmon → salted salmon (omit curing step)

Maui onion → Vidalia or other sweet onion

Hawaiian sea salt → kosher salt

1
Cover the salmon fillet completely with Hawaiian salt. Place in a covered container and refrigerate for 24 hours.
Tip: The salt cures the fish and gives it the right texture.
2
Rinse the salmon thoroughly under cold water to remove all salt. Pat dry.
Tip: Rinse well or it will be too salty.
3
Cut the salmon into small 1/4-inch dice.
Tip: Smaller pieces are traditional and mix better with vegetables.
4
In a large bowl, combine the diced salmon, tomatoes, sweet onion, and green onions.
5
Using your hands, gently massage (lomi) the ingredients together for about 2 minutes.
Tip: Lomi means "to massage" in Hawaiian.
6
Cover and refrigerate for at least 1 hour before serving.
7
Serve cold, nestled in a bowl of crushed ice to keep it chilled.