Appetizer: United States – Hawaii – Lomi Lomi Salmon

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

- 12 oz (340 g) salted salmon fillet, boneless, skin removed, approx. usable weight after trimming
- Cold water for rinsing/soaking as needed
- 3 medium ripe tomatoes, about 1 lb (450 g), seeded and medium dice
- 1 medium sweet onion (Maui or Vidalia), about 8 oz (225 g), finely diced
- 4 green onions (scallions), about 2 oz (60 g), thinly sliced
- 1 small Hawaiian chili pepper or serrano (optional), minced, or 1/4 tsp (1 g) crushed red pepper flakes
- 1 tsp (4 g) granulated sugar (optional, to balance salt)
- Freshly ground black pepper, to taste
- Crushed ice or a few ice cubes, for chilling while mixing (optional but traditional)
- Taro chips, salted crackers, or steamed poi, for serving

Instructions

Short Description:
A chilled Hawaiian starter of salt-cured salmon flaked and vigorously mixed ("lomi lomi" means to massage) with ripe tomatoes, sweet onion, and green onions for a bright, salty-savoury bite.

Regional Notes:
This Hawaiian version uses salted (cured) salmon as the central protein and relies on the massaging technique that breaks down tomato juices into the fish; Maui or other sweet onions and scallions are traditional additions. Unlike generic salmon salads, lomi lomi is intentionally coarse, juicy, and served cold as a small-plate accompaniment or dip.

1. Rinse the salted salmon under cold running water and taste a small flake to gauge salt level. If very salty, submerge the fillet in a bowl of cold water and soak 10–20 minutes, changing the water once; drain and pat dry.
2. Using your hands or two forks, flake the salmon into bite-sized pieces, removing any remaining skin or bones. Place the flaked salmon in a medium mixing bowl.
3. Add the diced tomatoes, finely diced sweet onion, and sliced green onions to the bowl with the salmon.
4. If using, add the minced chili (or crushed red pepper) and the optional teaspoon of sugar. Season with a few grinds of black pepper.
5. Massage ("lomi lomi") the mixture with your hands for 2–4 minutes: squeeze and toss until some tomato juices are released and the ingredients become well blended but still slightly coarse. If the mixture warms while working, mound it over a bowl of crushed ice or briefly chill to keep it cold.
6. Taste and adjust: if the salmon is still too salty, briefly rinse small amounts of the mixture under cold water and re-drain, or add a few extra tomato pieces to mellow the salt. Refrigerate the lomi lomi for at least 10 minutes (up to 1 hour) to meld flavors.
7. Serve chilled as an appetizer on taro chips, crackers, or alongside steamed poi. Enjoy immediately; lomi lomi is best fresh the same day.