Lomi Lomi Salmon Recipe

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Although this lomi lomi salmon recipe is easy, it can be quite time-consuming. But be patient. It’s worth the wait.

Prep Time10 mins

Cook Time0 mins

Inactive Time15 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Keyword: how to make lomi lomi salmon, Lomi Lomi Salmon, Lomi Lomi Salmon Recipe

Servings: servings

Calories: 207kcal

Author: Luna Regina

Ingredients

12 oz skinless boneless salmon
1/4 tsp salt
1/2 tsp sugar divided
2 tbsp lime juice freshly squeezed
1/4 tsp black pepper
1 tsp olive oil
1 tsp sesame oil
2 oz onion finely diced
0.5 oz shallot finely minced
1 oz cilantro roughly chopped
0.2 oz scallions finely chopped
1 oz jalapeno finely diced
7 oz tomatoes seeds removed, finely diced
1.5 oz cashews roasted, roughly chopped

Instructions

Prepare the fish: Gently rinse and clean the salmon. Use a kitchen towel and pat it dry thoroughly.
Cure the fish: Place the salmon on a piece of plastic wrap. Sprinkle ¼ tsp salt and ¼ tsp sugar on the salmon. Coat all sides evenly. Fold the plastic wrap over the salmon to cover and put it in the freezer for at least 10 minutes.
Cut the fish: Once cured, rinse the salmon to remove the salt and sugar. Pat it dry with a paper towel. Place it on a cutting board and cut into small cubes. Put the salmon into a bowl and marinate with 2 tbsp lime juice for 5 minutes.
Mix the salad: In a large bowl, combine ¼ tsp sugar, the rest of the ingredients (1/4 tspblack pepper, 1 tsp olive oil, 1 tsp sesame oil, 2 oz onion, 0.5 oz shallot, 1 oz cilantro, 0.2 oz scallions, 1 oz jalapeno, 7 oz tomatoes, 1.5 ozcashews), and the salmon along with lime juice. Mix gently.
Serve: Transfer the salmon to a serving platter. It will taste better when served chilled.

Notes

For the salmon to achieve a better texture, it’s best to cure the filet with salt and sugar in the fridge for at least 8 hours or overnight. Not only the texture, but the flavor will be far more superior.

Nutrition