lomi-lomi salmon

Lomi-Lomi Salmon

reeling in the years

Hawaii being comprised of islands, it’s no shocker that seafood is a major part of the local diet. This lomi-lomi salmon recipe was originally part of Mike Stines’ Hawaiian cooking story on our sister site.


  • 1 (5-ounce) salmon filet
  • Coarse kosher or Hawaiian salt
  • 3 tomatoes, seeded and diced
  • 1/3 cup thinly sliced green onions
  • 1/4 cup finely chopped sweet onion
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon cracked black pepper


  1. Place a layer of salt into a glass baking dish, top with salmon and cover with more salt. Rub the salt into the salmon, cover with plastic wrap and refrigerate overnight.
  2. Rinse the salmon under running cold water and pat dry.
  3. Shred the salmon into a mixing bowl. Add the tomatoes, sweet onion and green onions. Add the lime juice and sugar; season with black pepper. Cover and chill for 1 hour before serving.
Photo by Ponyo Sakana from Pexels