Lomi Lomi Salmon

Lomi lomi salmon is a quintessential Hawaiian luau side dish, born from the influence of Western traders who introduced salted salmon to the islands in the early 19th century. "Lomi" means to massage in Hawaiian — the dish is made by gently working the ingredients together by hand.

Serves: 6

Ingredients

• 450g (1 lb) traditional Hawaiian salt salmon (lomi salmon), or substitute heavily salt-cured fresh salmon
• 4 medium ripe tomatoes, seeded and diced small (about 500g / 1 lb)
• 1 small Maui or sweet onion, finely diced
• 4 green onions (scallions), thinly sliced
• 1/4 tsp crushed red pepper flakes (optional)
• Ice water, for soaking the salmon

To Salt-Cure Fresh Salmon (if not using pre-salted)

• 450g (1 lb) skinless salmon fillet
• 3 tbsp (54g) Hawaiian sea salt or kosher salt
• Cure 24–48 hours refrigerated, then rinse well

Instructions

1. If using traditional salt salmon: soak salmon pieces in a large bowl of ice water for 30–60 minutes, changing water once, to remove excess salt. Taste a small piece — it should be pleasantly salty, not overwhelming. Drain well.
2. Shred the salmon into small flakes by hand, removing any bones. Discard skin.
3. Combine shredded salmon, diced tomato, sweet onion, and green onion in a large bowl.
4. Using clean hands, gently massage and fold the mixture together (this is the "lomi") for about 2 minutes, until the tomato juice releases and the ingredients are well combined.
5. Add red pepper flakes if using. Refrigerate at least 1 hour before serving to allow flavors to meld.
6. Serve chilled as a luau side dish alongside poi, kalua pork, and rice.

Cook's Notes: The dish should be wet and juicy from the tomatoes. Maui sweet onions are ideal for their mild flavor; regular yellow onion is too sharp. Do not use smoked salmon as a substitute — the flavor profile is entirely different. Lomi lomi should be made no more than a day ahead.