Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) salt-cured salmon or lightly smoked salmon, skin removed, pin bones removed
- 2 cups (300 g) ripe tomatoes, seeded and diced
- 1/2 cup (80 g) red onion, finely diced
- 4 green onions (scallions), thinly sliced
- 1 small Hawaiian chili pepper or 1 small serrano, seeded and minced (about 1 tsp)
- 1 1/2 tbsp fresh lime juice
- 1 tsp granulated sugar (optional)
- 2 tbsp limu (fresh seaweed) or rehydrated wakame, finely chopped (optional)
- 1 tbsp finely chopped cilantro (optional)
Do This
- 1) If using salt-cured salmon, soak in cold water 10–15 minutes, then drain and pat dry.
- 2) Dice salmon into 1/4-inch pieces; place in a chilled mixing bowl.
- 3) Seed and dice tomatoes; finely dice red onion; slice green onions; mince chili.
- 4) Combine salmon, tomatoes, red onion, green onion, chili, lime juice, and (optional) sugar/limu/cilantro.
- 5) Gently “lomi” (massage) with clean hands 30–45 seconds to slightly soften the tomatoes and marry flavors.
- 6) Cover and refrigerate at 40°F (4°C) for 30 minutes.
- 7) Taste, adjust heat or lime, then serve chilled.
Why You’ll Love This Recipe
- Bright, fresh flavors with a satisfying salty-silky bite of salmon.
- No cooking required, just a little chopping and chilling.
- Perfect as a chilled starter, potluck side, or easy appetizer with crackers.
- Flexible: dial the chili up or down and add limu for a more traditional touch.
Grocery List
- Produce: ripe tomatoes, red onion, green onions (scallions), lime, Hawaiian chili pepper or serrano, cilantro (optional)
- Dairy: none
- Pantry: granulated sugar (optional), limu or wakame seaweed (optional)
Full Ingredients
Salmon
- 12 oz (340 g) salt-cured salmon or lightly smoked salmon, skin removed, pin bones removed
- Cold water (only if desalting salt-cured salmon)
Vegetables & Heat
- 2 cups (300 g) ripe tomatoes (about 2 medium), seeded and diced into 1/2-inch pieces
- 1/2 cup (80 g) red onion, finely diced (about 1/2 medium)
- 4 green onions (scallions), thinly sliced
- 1 small Hawaiian chili pepper or 1 small serrano pepper, seeded and minced (about 1 tsp)
Seasoning
- 1 1/2 tbsp fresh lime juice (about 1 lime)
- 1 tsp granulated sugar (optional, helps round out the salt and acid)
Optional Traditional Add-Ins & Garnish
- 2 tbsp limu (fresh seaweed), finely chopped or 2 tbsp rehydrated wakame, squeezed dry and finely chopped
- 1 tbsp finely chopped cilantro
Step-by-Step Instructions
Step 1: Set up for a cold, crisp salad
For the best texture, keep everything chilled. If you have time, place a medium mixing bowl in the refrigerator for 10 minutes before you start. This helps the salmon stay firm and the tomatoes taste extra refreshing.
Step 2: Desalt the salmon (only if using salt-cured)
If you’re using salt-cured salmon (often very salty), place it in a bowl and cover with cold water. Soak for 10 minutes, drain, then taste a small piece.
If it’s still too salty for you, cover again with fresh cold water and soak for 5 more minutes. Drain well and pat dry with paper towels.
If you’re using lightly smoked salmon, skip the soaking and simply pat it dry if it feels damp.
Step 3: Dice the salmon into bite-size pieces
Remove any skin and pin bones. Dice the salmon into 1/4-inch pieces. Add it to your chilled mixing bowl.
Small dice is key here: it helps the salmon mix evenly with the tomatoes and onions so every spoonful tastes balanced.
Step 4: Prep the tomatoes and onions
Seed the tomatoes to prevent the dish from getting watery: cut each tomato in half, scoop out the watery seed pockets, then dice the flesh into 1/2-inch pieces.
Finely dice the red onion, thinly slice the green onions, and mince the chili (seed it first for milder heat).
Step 5: Mix and “lomi” to bring it all together
Add the tomatoes, red onion, green onion, and chili to the bowl with the salmon. Add the 1 1/2 tbsp lime juice. If using, add the 1 tsp sugar, plus the limu/wakame and cilantro.
With clean hands, gently “lomi” (massage) the mixture for 30–45 seconds. You’re not mashing it; you’re lightly squeezing and folding so the flavors mingle and the tomatoes release just a little juice to lightly coat everything.
Step 6: Chill for the best flavor and texture
Cover and refrigerate at 40°F (4°C) for 30 minutes. This short rest mellows the onion bite, lets the salmon season the tomatoes, and makes the whole dish taste brighter and more unified.
Step 7: Taste, adjust, and serve chilled
Taste and adjust as needed. Want it brighter? Add 1–2 tsp more lime juice. Want a touch more sweetness to balance smoke/salt? Add a pinch more sugar.
Serve chilled as a starter in small bowls, or as a side alongside rice, poke-style spreads, or simple grilled dishes.
Pro Tips
- Choose tomatoes that actually taste like tomatoes. Ripe, in-season tomatoes make the biggest difference in a no-cook recipe.
- Control the salt at the source. Salt-cured salmon varies wildly; always taste after soaking so you don’t over-desalt (or under-desalt).
- Seed the tomatoes to avoid a watery bowl. This keeps the texture chunky and scoopable instead of soupy.
- Chop size matters. Small salmon dice (1/4-inch) + slightly larger tomato dice (1/2-inch) gives the classic lomi-lomi feel.
- Keep it cold for food safety and best texture. Don’t let the mixed salad sit at room temperature for more than 1 hour total.
Variations
- Avocado lomi-lomi: Fold in 1 ripe avocado, diced, right before serving (don’t chill it too long or it can brown).
- Cucumber crunch: Add 1 cup (130 g) diced cucumber for extra crispness and a lighter feel.
- More traditional seaweed flavor: Increase limu/wakame to 1/4 cup, finely chopped, for a bolder ocean-salty note.
Storage & Make-Ahead
Store lomi-lomi salmon in an airtight container in the refrigerator at 40°F (4°C) and enjoy within 24 hours for the best texture. The tomatoes will continue to release juice as it sits; if needed, gently stir and spoon off a little excess liquid before serving.
If you want to prep ahead, you can dice the salmon and chop the onions and chili up to 1 day in advance (keep refrigerated). Dice the tomatoes and mix everything together closer to serving time, ideally within 2 hours, for the freshest taste.
Nutrition (per serving)
Approximate, based on 6 servings: 160 calories, 14 g protein, 9 g fat, 6 g carbohydrates, 1 g fiber, 4 g sugar, 900 mg sodium (varies widely depending on salmon type and how much you desalt).
