Hawaiian Lomi Lomi Salmon Recipe
It’s not a luau if there’s no lomi lomi salmon. It would be like trying to eat a PB&J without any jelly. You just can’t do it. Fortunately, no matter where you live in the US, it’s pretty easy to make your own kalua pig and lomi salmon at home. Here’s our version of lomi lomi salmon below.
- Salted Salmon (About 1 pound)
- 3-4 Ripe Tomatoes
- 1 Sweet Onion (Maui onion is our favorite)
- Green Onion
- Hawaiian Salt (Do not use table salt!)
- Buy a slab of salmon, rub Hawaiian salt all over it, Lomi (massage) that buggah and place it in a glass dish. Cover it with saran wrap and place it in your fridge to cure overnight. Using fresh salmon really makes a difference. The salted salmon you buy in the store is often way too salty. Fresh kine is da best.
- On day 2, take out your salmon. Wash it, pat it dry, and then dice it. Also make sure to take out all the skin and bones!
- Dice your tomatoes and sweet onion, and chop up a few stalks of green onion.
- Throw everything in a large bowl and add Hawaiian salt to taste. Lomi or massage the ingredients with your fingers to combine. Let the mixture rest and soak up flavor for at least a few hours before your party starts.
- About an hour before serving, add crushed or cubed ice. The melting ice will make the lomi salmon nice and juicy!!
Again, this is something we usually only make for parties in large quantities, so apologies if the measurements aren’t very exact. Just eyeball your ingredients to make sure you have the right ratio of tomato to onion to salmon. Also, the above Hawaiian plate can not be mailed to you :(
P.S. Click here for our Kalua Pork Recipe.
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