In this nutritious and tasty lomi-lomi salmon salad recipe, I am taking a Hawaiian classic and turning it into a very nourishing meal full of healthy fats and antioxidants. This recipe is paleo, gluten-free and low-carb friendly.
What Is Lomi-Lomi Salmon?
Jumping on last year’s trend of Hawaiian tuna dish called poke, I want to introduce you to another pacific gem called lomi-lomi salmon. It’s a side dish (sort of like a salad) made with lightly cured salmon, fresh tomatoes and onions, dressed with zesty lime dressing. Similarly to a poke dish, this recipe uses raw diced fish and is full of healthy fats and nutrients.
The name lomi-lomi means ‘to massage, to kneed, to work in and out’ and in this case refers to the salmon being massaged and mixed in with other ingredients by hand.
In my slightly healthier, paleo version, I am curing the salmon with coconut sugar instead of the regular white stuff, and I am adding velvety avocado and crunchy peppers to turn this into a lovely, satiating salad.
How To Make Lomi-Lomi Salmon Salad
The full recipe and ingredients are in the card below but here are the step-by-step pictures to help you along. The main thing you really need to know is that it’s important to get really fresh salmon. This salad is all about the ingredients you use and the better and fresher the fish, the tastier the final dish will be.
I am using coconut sugar to cure the salmon. It’s a great, low glycemic index sweetener and honestly, it worked really well in the salt rub. You can purchase it online and in most health food stores. If not available, you can use regular brown sugar. It’s only used to infuse a little sweetness into the fish and you won’t actually be eating all that sugar itself.
If you’re avoiding all sweeteners, you can also cure the salmon with just salt and coriander. Oh, and if you hate coriander, feel free to replace with sweet basil or parsley.
How To Serve Lomi-Lomi Salad?
You can serve it as is, or with a side of simple cooked white or sweet potatoes for extra carbs. I love it with a side of boiled white potatoes flavoured only with butter, salt and pepper. Ghee or olive oil can be used for a dairy-free version.
Simply cook diced white or sweet potato in water until soft (about 10-15 minutes), strain and then season with salt and add a generous dollop of butter or other healthy oil/fat. I think it goes wonderfully well with the salty, zesty lomi-lomi salad. You could replace white potatoes with other starchy veggies or extra greens.
Another fun way to use this recipe is to make it for a party. You can then serve it on a large platter or in small bowls/shot glasses/lettuce cups, so your guests can enjoy it as finger food. You can make a batch of homemade crackers and serve the lomi-lomi salmon on top (like you would with tuna tartare). Oh, and this gorgeous plate is by Made Of Australia.
More Healthy Salmon Recipes
Green Veggies & Salmon Sheet Pan Bake
Superfood Salad With Grilled Salmon & Kale
Cajun Lime & Honey Salmon With Cauli Tomato ‘Rice’
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Lomi-Lomi Salmon & Avocado Salad
- Prep Time: 30 mins
- Cook Time: 0 minutes
- Total Time: 30 mins
- Yield: 3 1x
- Category: Salad
- Method: Cured
- Cuisine: Hawaiian
Description
Classic Hawaiian lomi-lomi salmon just got healthier in this delicious salad dish. The salmon is cured with low-carb cococonut sugar and served with velvety avocado and crunchy red peppers.
Ingredients
For the salmon
- 300 –350 g / 0.7 lb salmon fillets (skinless, otherwise remove the skin with a sharp knife)
- 6 tablespoons sea salt (don’t worry, just for curing!)
- 4 tablespoons coconut sugar (also for curing)
- 2 tablespoons finely chopped coriander/cilantro (or basil)
For the salad
- 2 medium tomatoes, quartered, seeds removed and diced into small cubes
- 1/2 large red pepper/capsicum, diced into small cubes
- 2 spring onions, finely diced (green and white parts)
- 2 tablespoons chopped fresh coriander/cilantro (or more if you like)
- 1/2 large avocado, diced
- Juice of 1/2 lime
- 1 tablespoon sesame oil
- 1 tablespoon coconut aminos or Tamari (optional)
- 1 tablespoons olive oil
- 1/2 teaspoon chilli flakes or chilli powder (finely chopped fresh chilli can also be used)
- A teaspoon or two of black or white sesame seeds for garnish (optional)
Instructions
- Wash and pat dry the salmon fillets with paper towel. Remove skin, if present.
- Place a piece of parchment or clingfilm on a plate. Mix the salt, coconut sugar, and chopped coriander in a bowl and spread half of it in the middle of the paper. Place the salmon fillets on top and cover with the reset of the salt rub mixture. Press the rub down into the fish with your fingers, making sure the fillets are evenly covered. Wrap the fish into a parcel and store in an airtight container in the fridge for 12-24 hours.
- After the curing time, remove the salmon from the fridge and unwrap from the paper. Rinse the curing rub/marinade (it would have liquified by now) under cold water really well. Place the salmon fillets on a chopping board and dice into small cubes.
- Prepare the salad ingredients and add to a mixing bowl. Add the diced, cured salmon. Drizzle with lime juice, sesame oil, coconut aminos (if using) and olive oil, and sprinkle with a little chilli. Mix through really well and serve in a big bowl or on plates, sprinkled with some sesame seeds and extra coriander.
- If serving with potatoes, prepare those ahead of time.
Notes
Prep time below doesn’t include the curing time for the salmon, which is 12-24 hours.
Nutritional breakdown below is based on this recipe divided into 3 servings without potatoes (just the salmon salad).
Nutrition
- Serving Size: 1 cup
- Calories: 401
- Sugar: 4.4 g
- Sodium: 922.9 mg
- Fat: 21.7 g
- Saturated Fat: 3.8 g
- Carbohydrates: 8.3 g
- Fiber: 2.9 g
- Protein: 45.7 g
- Cholesterol: 111.6 mg
that sure is beautiful!! And I ADORE poke, so this looks right up my alley!! And to think I once hated all fish!
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Such a vibrant salad! I love salmon in all forms and this looks so refreshing and perfect.
I love how colourful this looks – would definitely brighten up my day 🙂 Great recipe, as always!
This looks so great! I have never cured my own salmon, so this is something I really want to try. Poke is my absolute favorite food ever, so I MUST try this!!
It’s super easy, definitely try it Alex!
looks great, could you do the same process just using sashimi grade tuna?
Yes, definitely. Either really fresh tuna or salmon can be used, even white fish.
This is what dreams are made of! Who needs Hawaii when you’ve got this recipe?
Wow this is so gorgeous and fresh, and I just love the colors in your photos, so beautiful!
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OMG! This looks beyond amazing. YUM!
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Ahhhhh!!! LOVE LOVE LOVE! Can’t wait to shove this in my mouth!
I love anything sashimi ! Totally going to make this dish !
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MMMMmmmm Love this! Cured salmon is just so delicious and this combo is dynamite! Reminds me of poke… but better!
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Thank you for sharing this scrumptious recipe. I made it today (cured salmon for 17 hours). I added cucumber as we are a family of 5; needed volume 😁
It’s such a delicious dish. It kinda reminds me of what we call in Fijian ‘Kokoda’ which is raw fish (usually tuna, or Walu/Escolar, or salmon) cured in lemon juice and mixed with coriander, onions, cucumber, tomatoes, spring onions and fresh raw coconut milk.
Thanks heaps.
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Oh, I have heard wonderful things about Kokoda fish and it’s on my list of dishes to try. I am glad you enjoyed this Hawaiian version as well.
Excellent! My son periodically requests this dish specifically.
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