Lomi salmon is a Hawaiian side dish made with salted salmon, tomato, and onion mixed together until bright, fresh, and lightly savory. It is cool, simple, and often served beside heavier dishes, making it a useful Pacific-style side for shared meals or plate lunches.
If you enjoy this style of Pacific cooking, you may also want to try ota ika, ika mata.
Ingredients
- 8 ounces salted salmon or smoked salmon, diced small
- 2 tomatoes, diced
- 1/2 small onion, diced
- 2 green onions, sliced
- 1 tablespoon lime juice
- Black pepper to taste
Instructions
- If using very salty salmon, rinse it lightly and pat it dry before dicing.
- Mix the salmon, tomatoes, onion, and green onion in a bowl.
- Add the lime juice and black pepper.
- Chill briefly before serving so the flavors come together.
Helpful Tips
- Dice the ingredients small for the best texture.
- Use firm ripe tomatoes so the salad does not turn watery too quickly.
- Serve cold as a side, not hot.
FAQ
Is lomi salmon cooked?
It is usually made with salted or preserved salmon rather than fresh raw fish.
What is lomi salmon served with?
It is often served with rice, meat, poi, or other Hawaiian and Pacific-style dishes.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 135 kcal |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Protein | 13 g |
| Sodium | 820 mg |
| Cholesterol | 24 mg |
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