Lomi Lomi Salmon

Lomi Lomi Salmon

With its clean ingredients and bright, bold flavors, this Hawaiian culinary staple will have you dreaming of warm waters and sandy beaches.


  • 1 cup coarse kosher salt
  • ½ cup sugar
  • 1 large handful fresh cilantro
  • 1 pound fresh salmon filet, skin removed
  • 2 Roma tomatoes, seeded and diced
  • 4 scallions, thinly sliced
  • ¼ cup diced red onion
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and diced
  • 1 Tablespoon avocado or sunflower oil
  • 2 teaspoons toasted sesame oil
  • Juice from 1 lime
  • ¼ cup chopped macadamia nuts


In a small bowl, mix salt and sugar. In a glass baking dish, layer half of the fresh cilantro and half of the salt mixture. Top with salmon, remaining salt mixture, and cilantro, making sure the salmon is completely covered with salt. Tightly wrap the baking dish with plastic and refrigerate for 24 hours.

Unwrap salmon; discard salt and cilantro. Thoroughly rinse salmon to remove all salt. Pat salmon dry and cut into ½-inch cubes. In a medium bowl, toss the salmon and remaining ingredients except the macadamia nuts. Refrigerate until well chilled. Garnish with macadamia nuts and serve.


Curing the salmon in salt draws out moisture and inhibits the growth of microorganisms. This keeps it safe to eat, even without cooking!