Lomi Lomi Hawaiian Salmon


  • 1/2 lb of salmon fillet,skin removed
  • 1/4 cup kosher salt
  • 1/2 cup sweet onion, diced
  • 1 and 1/2 cups cherry tomatoes, halved
  • 2 fresh Haas avocados, halved and seeded, optional
  • 2 scallions chopped
  • Sprigs of cilantro or chives for garnish
This a version of Hawaiian Lomi Lomi, which in Hawaii uses a variety of fish. This version used salmon along with sweet onions, cherry tomatoes, and cilantro to season the salmon. The salmon can be served in a bowl or in avocado cups if desired.

  • Place the salmon in a plastic bag and rub both sides with salt.
  • Close the bag and chill in the refrigerator for 24 hours.
  • Rinse the salmon thoroughly and soak in a bowl of cold water for 30 minutes, changing the water once ¬†after 15 minutes.
  • Remove the fish from the bowl and pat fish dry with paper towels
  • Dice the fish and place in a mixing bowl.
  • Add the tomato, onion and scallions and toss gently to combine.
  • Mound the salmon mixture onto each avocado half.
  • Garnish with cilantro or chives and serve.

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