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You are here: Home / Seafood / Lomi Salmon (with this super SIMPLE hack!)

Lomi Salmon (with this super SIMPLE hack!)

Published: May 29, 2021 · Updated: May 29, 2021 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

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Bowl of Lomi Salmon paired with a bottle and two glasses of Sauvignon Blanc wine

Fresh tomato salsa just got hula hooped with a simple hack for this classic Hawaiian side dish.

Bowl of Lomi Salmon paired with a bottle and two glasses of Sauvignon Blanc wine

Paradise in a Convenient Bowl

If you dream of tropical island vacations and prefer traveling in first world countries, it does NOT get any better than the state of Hawaii.

And the food. Could there be anything better than Hawaiian food and all it’s seafood poke glory?

Walk into any grocery store, and you’re bound to see hotel pans brimming with chopped, raw seafood and a condiment called Lomi Salmon, Lomi Lomi, or Lomi Lomi Salmon that curiously looks like pico de gallo salsa.

Where’s the Salmon?

Buried within the chopped red tomatoes, onion, and green onion lie little, itty bitty cubes of salmon.

But not just any salmon.

Traditionally, this lomi salmon dish uses salted salmon. Salmon is not native to Hawaii, since the species swims on the Pacific coast of North America and is farmed in the East Coast in the Atlantic Ocean.

3 slices of salted salmon

What is salted salmon?

Salmon was originally brought to Hawaii by Pacific Northwest traders. In order to make it last longer, Hawaiian fisherman salted it.

You can now buy salted salmon in Japanese supermarkets. You can also make salted salmon by covering a fillet of salmon with salt for 24 hours, and then rinsing the salt off.

The shortcut hack to salted salmon

If you don’t care to buy or make salted salmon, the simple hack is to use ready smoked salmon instead.

Smoked salmon can be bought as cold or hot smoked. For this recipe, the cold smoked version also known as lox and used for bagels and cream cheese would work best.

However, you could use any kind of salmon you like including canned salmon if needed!

FAQs

What is Lomi Lomi?

Lomi means “to massage” in the Hawaiian, and this classic Hawaiian side dish consists of massaging salted salmon in a mixture of fresh diced tomatoes, onion, and green onion. The massaging action breaks up the fish and distributes the salt to the vegetables.

Is salmon native to Hawaii?

No, salmon came to Hawaii via sailors from the Pacific Northwest in the 19th century.

Why is Lomi Salmon a Hawaiian dish?

It was created in Hawaii and is served as a condiment alongside kahlua pig and poi, the Polynesian purple starchy vegetable side dish.

What do you serve with Lomi Salmon?

In addition to the traditional kahlua pig for a Hawaiian plate lunch, you could serve it with tortilla chips, on top of scrambled eggs, or even on a bagel with cream cheese.

Time needed: 20 minutes.

Let’s Lomi Lomi this Salmon

  1. Chop ingredients

    I like to deseed the tomatoes but cutting them in half first and scooping out the seeds. Then chop the tomatoes, onion, green onion, and salmon (not pictured) into roughly 1/4 – 1/2″ dice. chopped ingredients for lomi salmon

  2. Massage (i.e. Mix)

    Mix all the ingredients together. Check the seasoning and add more salt to taste if needed. chopped lomi salmon ingredients in a bowl

  3. Enjoy

    Serve with chips or alongside your next meal. You can also make this ahead of time and store up to 3 days in the fridge. Bowl of Lomi Salmon paired with a bottle and two glasses of Sauvignon Blanc wine

Helpful Tips

  1. If you prefer to make your own salted salmon, use 1 tsp coarse sea salt per every 4 oz of raw salmon. Cover, wrap in plastic wrap, and chill for 24 hours. Unwrap and rinse off excess salt.
  2. Serve as an accompaniment to meat dishes, bagels and cream cheese, scrambled eggs, or just with some tortilla chips.
  3. Deseeding the tomatoes is optional. (You really don’t have to if you don’t want to.)

Source: Much of in the information regarding lomi salmon was sourced from The Poke Cookbook by Martha Cheng.

More Easy Fish Recipes

Legit Hawaiian Poke – No Soy Sauce Necessary

The BEST Ceviche Recipe (with regular ingredients)

Hamachi Crudo (the sashimi alternative)

Bowl of Lomi Salmon paired with a bottle and two glasses of Sauvignon Blanc wine
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Lomi Salmon

Taste Hawaii at home with this classic side dish that uses an easy substitute of smoked salmon for the traditional salted salmon that can be harder to find.
Course Appetizer
Cuisine Hawaiian
Diet Gluten Free, Low Calorie, Low Fat
Keyword condiments, hawaiian appetizer
Prep Time 20 minutes
Servings 4
Calories 29kcal
Author Asian Test Kitchen

Ingredients

  • 1 lb tomatoes deseeded and small diced
  • 1/2 ea small onion, red or white small diced
  • 2 ea green onion sliced
  • 1 oz smoked salmon small diced; or salted salmon – see Note
  • salt to taste

Instructions

  • Mix all ingredients together.
  • Serve immediately or store up to 3 days.

Notes

  1. If you prefer to make your own salted salmon, use 1 tsp coarse sea salt per every 4 oz of raw salmon. Cover, wrap in plastic wrap, and chill for 24 hours. Unwrap and rinse off excess salt.
  2. Serve as an accompaniment to meat dishes, bagels and cream cheese, scrambled eggs, or just with some tortilla chips.
  3. Deseeding the tomatoes is optional. (You really don’t have to if you don’t want to.)

Nutrition

Calories: 29kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 61mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 953IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @agiletestkitchen or tag #agiletestkitchen!

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