Lomi Lomi Salmon (Hawaiian Salmon Recipe)

Lomi lomi salmon is a traditional Hawaiian side dish of salt-cured salmon hand-mixed with fresh tomatoes, sweet onion, and green onions, served cold and refreshing. The name comes from the Hawaiian word “lomi,” meaning to massage, because the salmon and vegetables are gently worked together by hand. This lomi lomi salmon recipe is a staple at any Hawaiian luau and comes together with just a handful of simple ingredients.

Below you will find what lomi lomi salmon is, exactly what goes into it, how to make it step by step, plus tips, variations, and answers to common questions.

What Is Lomi Lomi Salmon?

Lomi lomi salmon is a classic Hawaiian side dish, almost like a fresh salmon-and-tomato relish or salad. Salted salmon is diced small and gently massaged together with ripe tomatoes, sweet onion, and green onions, then chilled until cold. It is bright, savory, and a little salty, and it is traditionally served at luaus alongside kalua pig, poi, and rice. Brought to Hawaii by sailors who preserved salmon in salt, it has become one of the islands’ most beloved dishes.

Why You’ll Love This Recipe

• No cooking required — just dice, mix, and chill.
• Fresh and light — a cool, refreshing side for warm days.
• Only a few ingredients — salmon, tomatoes, and onions.
• A taste of Hawaii — authentic luau flavor at home.
• Naturally gluten-free — and easy to make ahead.

Ingredients You’ll Need

Here is what goes into authentic lomi lomi salmon. Exact amounts are in the printable recipe card below.

• Salted salmon — the traditional base; you can salt-cure fresh salmon yourself.
• Ripe tomatoes — juicy and diced small.
• Sweet onion — Maui or another sweet onion, finely diced.
• Green onions — for a fresh, mild bite.
• Crushed ice — folded in to keep it cold and crisp.

How to Make Lomi Lomi Salmon

1. If starting with fresh salmon, cure it with Hawaiian sea salt in the fridge for 1 to 2 days, then rinse and dice. Use sushi-grade, previously frozen salmon for any raw preparation, following safe seafood handling guidelines.
2. Finely dice the tomatoes, sweet onion, and green onions.
3. Combine the salmon and vegetables in a bowl and gently lomi, or massage, them together by hand until well mixed.
4. Cover and chill for at least an hour so the flavors come together.
5. Just before serving, fold in crushed ice and serve cold.

Tips for the Best Lomi Lomi Salmon

• Use ripe, firm tomatoes so they hold their shape after mixing.
• Rinse the salted salmon and taste it; adjust salt as needed.
• Dice everything small and evenly for the classic texture.
• Chill well — lomi lomi salmon is meant to be served very cold.
• Add ice at the end so it stays fresh without watering down.

Easy Variations

• Cooked version: use flaked cooked salmon and a little salt if you prefer not to use raw fish.
• Spicy: add a little minced Hawaiian chili pepper.
• Extra fresh: stir in a squeeze of lime just before serving.
• Lomi salmon salad: serve it over greens for a light meal.
• Milder: soak the diced onion in ice water first to soften its bite.

What to Serve It With

Lomi lomi salmon is a side dish, so serve it as part of a Hawaiian plate:

• Steamed white rice
• Kalua-style shredded meat
• Poi or sweet Hawaiian rolls
• A scoop of macaroni salad

How to Store It

Store lomi lomi salmon in an airtight container in the fridge and enjoy it within 2 days for the best texture and freshness. Because it contains cured fish and fresh tomatoes, it does not freeze well, so make only what you plan to serve. Drain any excess liquid before storing and give it a gentle stir before serving again.

Lomi Lomi Salmon Recipe

Here is the full printable recipe for authentic Hawaiian lomi lomi salmon. Save it for your next luau or summer gathering.

Lomi Lomi Salmon

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Calories: 120

Ingredients Method Notes

Ingredients

  

• 0.5 lb salted salmon or sushi-grade salmon, salt-cured
• 3 ripe tomatoes, diced
• 0.5 sweet Maui onion, finely diced
• 3 green onions, sliced
• 0.5 cup crushed ice to chill and serve

Method

 

1. If using fresh salmon, cure it with Hawaiian sea salt in the fridge for 1 to 2 days, then rinse well and dice. Use sushi-grade, previously frozen salmon for a raw preparation.
2. Finely dice the tomatoes, sweet onion, and green onions.
3. Combine the salmon and vegetables in a bowl and gently lomi (massage) them together with your hands until well mixed.
4. Cover and chill at least 1 hour. Just before serving, fold in the crushed ice to keep it cold and fresh.
5. Serve cold as a refreshing Hawaiian side dish.

Notes

Traditionally made with raw salt-cured salmon; use sushi-grade, previously frozen fish for safety. For a cooked version, use flaked cooked salmon and add a little salt.

More Recipes You’ll Love

• Candied Salmon
• Cold Smoked Salmon
• Salmon and Spinach
• Salmon Stew

Frequently Asked Questions