Easy Lomi Lomi Salmon That Actually Tastes Like Hawaii
Ever Try Making Lomi Lomi Salmon and Just… Miss the Mark?
You bought the salmon. Diced the tomatoes. Maybe even added some Maui onions. But something about your Lomi Lomi Salmon still tasted off. Not fresh enough. Not salty enough. Or maybe just bland.
Here’s the thing – we’ve been there.
This is one of those recipes that seems like it should be easy, and technically it is. But getting it right? That’s where most folks trip up. You’re not just tossing together some fish and vegetables. You’re trying to bottle up the feeling of a beachside luau and pour it into a bowl.
Let’s fix that.
We built this guide to give you the easiest, most flavorful version of Lomi Lomi Salmon you can make at home – no guessing, no weird shortcuts, just something that tastes right. Hawaiian grandma approved? Probably not. But it’ll get pretty close.
What Is Lomi Lomi Salmon, Really?
Lomi Lomi means “massage” in Hawaiian. Which is exactly what you do with this dish. You take salted salmon, diced tomatoes, sweet onions, and green onions – and gently mash them together with your hands. Like you’re working dough. But colder. Slimier. Way tastier.
Traditionally, it was made with fish cured with salt and brought over by early Western sailors. It stuck around because it’s perfect for hot weather and doesn’t need a stove.
This isn’t a main course. It’s a side. Something cool to balance out heavy stuff like kalua pig or short ribs. You eat it cold, maybe with rice, maybe just by itself with a fork standing in the kitchen.
Looking for more seafood prep know-how? You might like this breakdown of seafood terminology.
The Ingredients That Matter (And Why They Do)
If you’re gonna make something simple, every ingredient has to show up strong. Here’s what you need and what they bring to the mix.
Fresh Salmon
The main event. You’ll be salting it yourself unless you buy pre-salted (which we don’t recommend). Look for boneless skinless fillets, sushi grade if you can swing it. Fatty = good.
Hawaiian Sea Salt
Coarse, unrefined, and full of flavor. If you can’t find it, kosher salt is fine. Just don’t use regular table salt – it’s too sharp and metallic.
Tomatoes
You want juicy but not soggy. Roma tomatoes work great because they’re not watery. Dice ‘em small.
Sweet Onion
Maui onions are the dream. If you can’t find those, grab a Vidalia or Walla Walla. Avoid regular white onions – they’re too sharp.
Green Onions
Adds freshness and that light, oniony brightness. Use both the green and the white parts.
Lime Juice (Optional)
Brightens everything up and balances the salt. Use fresh, not the bottled stuff.
Red Chili Flakes (Optional)
If you like a tiny kick, this helps.
Chopped Roasted Macadamia Nuts (The Twist)
Here’s what sets our version apart. Just a spoonful adds buttery crunch that pairs so well with the creamy salmon and sweet onions. Not traditional, but it makes the dish better.
Master your prep with this Sonder End Grain Walnut Cutting Board recommended by our kitchen team.
Step-by-Step Guide to Making Easy Lomi Lomi Salmon
We’re keeping this clean and true to the process. Don’t skip steps. Each one matters.
1. Salt the Salmon
Place the salmon on a plate. Sprinkle Hawaiian salt all over it, both sides. Rub it in gently. Wrap the fillet in plastic wrap and let it sit in the fridge for 24 hours. This draws out water, firms up the flesh, and seasons the fish from the inside out.
2. Rinse and Dry
Take the salmon out the next day. Rinse off the salt with cold water. Pat it dry with paper towels. Slice it into small cubes. Not too big. Not mushy.
3. Prep the Veg
Dice your tomatoes. Chop your sweet onions. Slice the green onions thin. Keep everything cold.
4. Mix It Up
Throw everything into a bowl. Add lime juice and chili flakes if using. Fold in the salmon. Sprinkle in the mac nuts.
5. Lomi It
Use your hands. Yes, really. Gently massage the mix together. Press, squeeze, and move it around until it all comes together. Don’t overdo it – you want it mixed, not mashed.
6. Chill and Serve
Cover it. Let it chill for at least an hour. Serve cold. Pile it next to rice or eat it solo with a spoon.
Nutritional Snapshot (Per ½ Cup Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 160 |
| Protein | 14g |
| Carbohydrates | 6g |
| Fat | 9g |
| Sodium | High |
| Fiber | 1g |
It’s light, protein-packed, and gluten-free. That salt content is no joke, though – so if you’re watching that, rinse extra well or use less salt.
What If You Can’t Find These Ingredients?
No worries. Here’s what swaps still get you close:
No Hawaiian salt? Kosher salt works. Sea salt flakes too. Just avoid table salt.
No sweet onion? Red onions are okay if you soak them in cold water for 10 minutes.
No macadamias? Try chopped cashews or skip them.
No salmon? Don’t make this. (Kidding.) But really, it needs salmon. Smoked salmon changes the flavor entirely.
No tomatoes? This one’s trickier. You could try diced roasted red peppers in a pinch, but it won’t be the same.
The History Hidden in the Dish
This dish didn’t just pop out of a cookbook. It came from survival, trade, and generations of home cooking. Sailors brought salted fish. Native Hawaiians brought technique. Together, they created something cooling, portable, and deeply satisfying.
It’s served at parties, family gatherings, funerals, baby showers. Cold, salty, and comforting. You make it a day ahead. It sits in a bowl next to poke and pipikaula. Everyone eats it. No one asks questions.
Pro Tips from Aunties and Old-School Cooks
Don’t rush the salt cure. A few hours won’t cut it.
Chop everything small so each bite has a little of everything.
Don’t mix too hard or too long – it’ll get mushy.
If you can, use your hands. That’s the spirit of it.
Make it the night before. It’s always better the next day
Want color? Add a few spoonful’s of diced red, green, or yellow bell pepper. Not traditional, but pretty.
Easy Lomi Lomi Salmon Recipe
Print
Easy Lomi Lomi Salmon (with a Macadamia Crunch Twist)
- Prep Time: 20 minutes (plus curing time)
- Chill Time: 1 Hour
- Total Time: 1 hour 20 minutes (not including 24-hour cure)
- Yield: 6 Servings 1x
- Category: Side Dish, Appetizer
- Method: No-Cook, Chilled
- Cuisine: Hawaiian
Description
This easy Lomi Lomi Salmon recipe is a chilled Hawaiian classic made with cured salmon, tomatoes, sweet onions, and green onions—all gently massaged together. It’s simple, fresh, and full of flavor. What sets this version apart is a subtle macadamia nut crunch, adding a buttery texture and richness that balances beautifully with the salt-cured fish and bright vegetables.
Equipment:
- Sharp knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Paper towels
Ingredients
- 1/2 pound fresh salmon fillet, skin removed
- 2 tablespoons Hawaiian sea salt or kosher salt
- 2 medium Roma tomatoes, diced
- 1 small sweet onion (like Maui or Vidalia), diced
- 3 green onions, thinly sliced
- 1 tablespoon fresh lime juice (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons chopped roasted macadamia nuts
Instructions
Place the salmon on a plate and rub it evenly with the salt on all sides. Wrap tightly in plastic wrap and refrigerate for 24 hours to cure.
After curing, rinse the salmon under cold water to remove the excess salt. Pat dry with paper towels. Cut the salmon into small, bite-sized cubes.
In a large bowl, combine the diced tomatoes, sweet onion, and green onions.
Add the diced salmon to the bowl along with lime juice and crushed red pepper flakes, if using.
Gently massage (lomi) everything together using clean hands until the mixture is evenly combined.
Fold in the chopped macadamia nuts for a buttery crunch.
Cover the bowl and refrigerate for at least 1 hour before serving. Serve chilled.
Notes
Lomi Lomi Salmon is traditionally served at Hawaiian gatherings and pairs perfectly with poi, kalua pork, or sticky rice. The addition of macadamia nuts adds a rich texture that complements the brininess of the fish and the crispness of the onions. This small twist honors the Hawaiian love of macadamia while adding a delicate crunch that gives the dish more dimension.
Nutrition
- Serving Size: 1 Serving
- Calories: ~160
- Sodium: High
- Fat: ~9g
- Carbohydrates: ~6g
- Protein: ~14g
FAQs About Easy Lomi Lomi Salmon
1. Is this the same as poke?
Nope. Poke is raw and dressed with soy, sesame, and other flavors. Lomi Lomi is salt-cured and massaged with onions and tomatoes.
2. Can I use canned salmon?
Please don’t. It won’t taste right. You need fresh or frozen raw salmon.
3. Can I use frozen salmon?
Yep. Just thaw it fully in the fridge before salting.
4. How long can I keep leftovers?
Two to three days max in the fridge. After that, the texture starts to go.
5. What can I serve it with?
Sticky rice, poi, poke, grilled meats, even tortilla chips if you’re feeling wild.
6. Can I make it vegan?
Not really. But you could try cubed watermelon or tomato tossed with seaweed and onions for a similar vibe.
7. Do I have to lomi it with my hands?
You don’t have to. But it won’t feel the same. That hand-mixing builds connection. And it tastes better when you care like that.
The Final Bite
I’m not trying to outdo your Tutu’s recipe. Just giving you something that works, every single time.
This version of easy lomi lomi salmon hits all the right notes – fresh, salty, cool, and bright.
It’s not fancy. It’s not fussy. It just tastes like Hawaii.
And that’s enough.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.
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