Classic Hawaiian Lomi Salmon Salad

Why You’ll Love This Recipe

• Bright, briny, and ultra-refreshing—an iconic Hawaiian side that cools rich mains like kalua pork.
• No cooking needed: just smart prep, a quick “lomi” massage, and a brief chill.
• Balanced textures: flaky salted salmon, juicy tomatoes, and crisp-sweet Maui onion.
• Scales effortlessly for parties and backyard cookouts.

Grocery List

• Produce: 4 ripe tomatoes, 1 Maui or other sweet onion, 4 green onions, 1 lemon (optional), Hawaiian chiles or chili pepper water (optional), cucumber or ogo seaweed (optional)
• Dairy: None
• Pantry: Salted salmon (or fresh salmon + Hawaiian alaea or kosher salt), Hawaiian sea salt, crushed ice or cold water

Full Ingredients

If Curing Your Own Salmon (yields about 12 ounces salted salmon)

• 1 pound skinless, center-cut salmon fillet, previously frozen and thawed
• 1/4 cup Hawaiian alaea salt or kosher salt
• 1 teaspoon granulated sugar (optional, rounds out salinity)

Lomi Salmon (Salad)

• 12 ounces salted salmon, flaked into 1/4–1/2-inch pieces
• 4 medium ripe tomatoes (about 1 1/4 pounds), seeded and cut into 1/4-inch dice
• 1 medium Maui or other sweet onion (about 8 ounces), halved and thinly sliced
• 4 green onions, thinly sliced
• 2 tablespoons cold water or 1/2 cup crushed ice
• 1/4 to 1/2 teaspoon Hawaiian sea salt, or to taste
• Optional: 1 tablespoon fresh lemon juice; 1 teaspoon Hawaiian chili pepper water; 1/2 cup chopped ogo (limu) or 1 cup diced seedless cucumber

Step-by-Step Instructions

Step 1: Quick-cure the salmon (optional)

If starting with fresh salmon, line a small tray with parchment. Mix 1/4 cup salt and 1 teaspoon sugar (if using). Pat the salmon dry, then coat all sides evenly with the salt mixture. Place on the tray, cover, and refrigerate 8–12 hours at 34–38°F. Rinse briefly under cold water to remove surface salt, pat completely dry, and refrigerate until needed. You’ll use 12 ounces for the salad.

Step 2: Desalt and flake the salted salmon

For very salty store-bought salt salmon, place the fillet in a bowl of cold water for 10–30 minutes, changing the water once. Taste a small piece; it should be pleasantly salty but not bracing. Pat dry and flake into 1/4–1/2-inch pieces with clean hands.

Step 3: Prep and chill the vegetables

Seed and 1/4-inch dice the tomatoes. Place in a colander over a bowl to drain 10 minutes. Thinly slice the Maui onion, rinse under cold water, then soak in ice water 5 minutes to mellow the bite; drain very well. Slice the green onions. For the best texture, refrigerate the produce and a large mixing bowl so everything is cold.

Step 4: Lomi (massage) to marry the juices

Add tomatoes and onion to the chilled bowl. Top with flaked salmon. Add 2 tablespoons cold water or a handful of crushed ice. With clean hands, gently “lomi”—scoop, squeeze lightly, and turn—for 30–60 seconds until the tomato juices lightly coat the salmon. Avoid overworking; you want distinct flakes and pieces.

Step 5: Season and balance

Fold in the green onions. Season with 1/4 teaspoon Hawaiian sea salt, then taste and add up to 1/4 teaspoon more as needed. For brightness, mix in 1 tablespoon lemon juice or 1 teaspoon Hawaiian chili pepper water. If adding ogo (limu) or cucumber, fold it in now.

Step 6: Chill briefly, then serve

Press plastic wrap directly onto the surface and chill 30 minutes at 34–40°F so flavors meld. Remove any remaining ice before serving. Give a quick, gentle lomi and transfer to a cool serving bowl. Garnish with a sprinkle of sliced green onion and a tiny pinch of alaea salt. Serve alongside kalua pork, lau lau, grilled meats, or steamed rice.

Pro Tips

• Safety first: Use previously frozen salmon when curing at home. Keep the salad at or below 40°F at all times.
• Keep it cold: Chilling the bowl and ingredients prevents mushy textures and keeps flavors bright.
• Seed and drain tomatoes so the salad is juicy, not watery. Roma or meaty vine-ripened tomatoes work best.
• Adjust salinity by soaking salted salmon briefly; taste as you go to hit the sweet spot.
• Rinse and soak sliced sweet onion in ice water to keep it crisp and mellow.

Variations

• Lomi with Limu (Classic): Fold in 1/2 cup chopped ogo (limu) for an ocean-briny pop and extra crunch.
• Cucumber Crunch: Add 1 cup small-dice seedless cucumber for added freshness and volume.
• Spicy Lomi: Stir in 1 teaspoon Hawaiian chili pepper water or 1 finely minced Hawaiian/Thai chile.

Storage & Make-Ahead

Best texture is within 4 hours of mixing. You can chop tomatoes, onions, and green onions up to 1 day ahead; keep them in separate covered containers in the refrigerator. Flake the salmon the day you serve, then lomi and chill for 30 minutes. Store leftovers tightly covered and refrigerated up to 24 hours; drain excess liquid before serving again. Do not freeze.

Nutrition (per serving)

Approximate for 1 of 6 side servings: 130 calories; 12 g protein; 7 g fat; 5 g carbohydrates; 1 g fiber; sodium varies widely (about 600–900 mg depending on desalting and added salt).