Lomi Salmon Recipe
Make Lomi Salmon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon and Marinade
Vegetables & Seasonings
Finishing & Garnish
Method
Salmon and Marinade
- 1
Prepare salmon
Pat the salmon dry with paper towels. Trim any remaining skin or connective tissue. Cut salmon into small 1/4–1/2-inch cubes (bite-sized) so the texture is slightly chunky — about 1/4 to 1/2 inch pieces.
- 2
Salt and macerate
Place cubed salmon in a mixing bowl. Sprinkle with 1 tsp coarse sea salt and gently toss to distribute. Let sit 5 minutes to firm the fish slightly, then pour off any liquid that accumulates.
- 3
Marinate
Add 3 tbsp fresh lime juice, 1 tbsp soy sauce, and 1 tsp sugar to the salmon. Gently toss to coat. Marinate 10–15 minutes in the refrigerator — the acid will lightly cure the edges while leaving interior tender. Stir once midway through.
Vegetables & Seasonings
- 4
Prepare vegetables
While the salmon marinates, core and seed the tomatoes and dice them finely. Finely dice the sweet onion and thinly slice the green onions. If using chili and ginger, mince them very finely.
- 5
Combine with salmon
After the salmon has marinated, add the diced tomatoes, sweet onion, green onions, 1 tsp cracked black pepper, 1 tsp minced chili (if using), and 1 tsp grated ginger (if using) to the bowl with salmon. Gently fold ingredients together until evenly distributed. Taste and adjust seasoning.
Finishing & Garnish
- 6
Adjust and rest
Taste the lomi salmon and add extra sea salt, a splash more lime juice, or up to 2 tbsp extra soy sauce if you prefer saltier/umami flavor. Let the mixture sit 5–10 minutes at cool room temperature (or back in fridge) to allow flavors to meld.
- 7
Serve
Serve chilled or slightly cool over steamed rice or with crackers. Garnish with extra green onion slices and lime wedges. Provide extra shoyu on the side if desired.
