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Lomi Lomi Salmon

Randy Mayor
Yield 4 servings (serving size: 4 filled lettuce leaves)
The popular salmon luau dish called "lomi lomi" is named for the Hawaiian words rub, massage, or knead. Traditionally, the salt is rubbed onto the salmon, and the salmon, onions, and tomato are then massaged together with your hands. We opted for a tidier preparation. Soaking the diced white onion mellows the flavor by taming its sharp bite.


  • 1/4 cup coarse sea salt
  • 8 ounces salmon fillet
  • 1/2 cup finely diced white onion
  • 3 tablespoons finely chopped green onions
  • 1 cup diced tomato
  • 16 iceberg lettuce leaves

Nutrition Information

  • calories 113
  • caloriesfromfat 37 %
  • fat 4.6 g
  • satfat 1.1 g
  • monofat 1.9 g
  • polyfat 1.2 g
  • protein 13 g
  • carbohydrate 5.1 g
  • fiber 0.9 g
  • cholesterol 29 mg
  • iron 0.6 mg
  • sodium 467 mg
  • calcium 24 mg

How to Make It

  1. Place salt and fish in a large zip-top plastic bag; shake bag to coat fish evenly. Chill 8 hours or overnight.

  2. Remove fish from bag; rinse well. Soak fish in ice water 2 hours, changing water every 30 minutes. Drain well. Pat fish dry with paper towels. Dice fish; place in a large bowl. Set aside.

  3. Soak white onion in ice water 15 minutes. Drain well. Add diced onion, green onions, and diced tomato to fish; toss gently to combine. Spoon about 3 tablespoons fish mixture into each lettuce leaf.