Lomi-lomi salmon, salad or side from the United States: what it is and how it is eaten

Lomi-lomi salmon is a Hawaiian side dish made from salted salmon, tomatoes, and onions, usually served chilled. Though its main ingredients were introduced from outside Hawaii, it has become a staple at traditional Hawaiian meals and lū‘au celebrations, often eaten alongside poi or kalua pork.

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Made with salted salmon, tomatoes, and onions
Served cold, often with ice, at Hawaiian lū‘au
Name means 'to massage' in Hawaiian
Salmon, onions, and tomatoes were introduced from outside Hawaii
Variations use dried shrimp or mackerel scad

What is Lomi-lomi salmon?

Lomi-lomi salmon is a cold salad featuring small cubes of salted salmon mixed with chopped tomatoes and onions. The name 'lomi-lomi' means 'to massage' in Hawaiian, describing how the ingredients are gently mixed together by hand. The dish is bright and colorful, with the pink of the salmon and red of the tomato contrasting with the white onion. It is typically served as a side, often chilled or even with ice, and has a fresh, lightly salty taste.

Where does Lomi-lomi salmon come from?

Lomi-lomi salmon developed after Hawaiians were introduced to salmon in the early 1800s, when laborers traveled to the Pacific Northwest. Salted salmon became popular as it could survive the long journey back to Hawaii. The practice of salting fish was already familiar to Hawaiians, but salmon, onions, and tomatoes were all introduced from elsewhere. Over time, the dish evolved from poke, a traditional Hawaiian preparation of seasoned raw fish, into its current form and became a fixture at Hawaiian feasts and celebrations.

How is Lomi-lomi salmon made?

To make lomi-lomi salmon, salted salmon is first cut into small cubes. These are then mixed by hand with chopped tomatoes and onions of similar size, a process that gives the dish its name. Sometimes, scallions, cucumbers, chilis, or lime are added, but the classic version keeps it simple. The mixture is served cold, often over ice, to keep it fresh. The massaging helps blend the flavors and soften the ingredients.

How and when is Lomi-lomi salmon eaten?

Lomi-lomi salmon is most often eaten as a side dish at Hawaiian meals, especially at lū‘au, which are festive gatherings with traditional foods. It is commonly paired with poi, a paste made from taro, or with kalua pork. The dish is served chilled, making it refreshing in Hawaii's warm climate. It can also be used as a condiment to add flavor to other foods on the plate.

Kinds of Lomi-lomi salmon

There are a few notable variations of lomi-lomi salmon. Lomi ʻōpae replaces the salmon with dried shrimp, while lomi ʻōpelu uses mackerel scad. Some modern versions substitute other fish or add extra vegetables and seasonings. Despite these changes, the basic method of massaging the ingredients together remains central to the dish.

What Lomi-lomi salmon means

Lomi-lomi salmon is seen as a classic part of Hawaiian cuisine, especially at lū‘au and other traditional gatherings. Even though its ingredients are not native to Hawaii, the dish has become a symbol of local food culture. Its preparation and sharing reflect the blending of Hawaiian and outside influences over time, and it is embraced as a Hawaiian dish by locals and visitors alike.

Questions people ask about Lomi-lomi salmon

What is lomi-lomi salmon made of?

It is made from salted salmon, tomatoes, and onions, which are cut into small pieces and mixed together by hand. Some versions may include scallions, cucumbers, chilis, or lime.

Where does lomi-lomi salmon come from?

Lomi-lomi salmon is from Hawaii. It developed after Hawaiians were introduced to salted salmon in the early 1800s, and it became a staple at traditional Hawaiian meals.

How is lomi-lomi salmon served?

It is served cold, often as a side dish at Hawaiian gatherings or lū‘au. It may be chilled with ice and is commonly eaten with poi or kalua pork.

Is lomi-lomi salmon a traditional Hawaiian dish?

While the main ingredients are not native to Hawaii, lomi-lomi salmon has become a classic part of Hawaiian cuisine and is widely served at traditional events.

Are there variations of lomi-lomi salmon?

Yes, some versions use dried shrimp (lomi ʻōpae) or mackerel scad (lomi ʻōpelu) instead of salmon. Modern recipes may add other vegetables or seasonings.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Lomi-lomi salmon", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

Greek salad: cyclonebill, CC BY-SA 2.0, source

Potato salad: Kobako, CC BY-SA 2.5, source

Guacamole: Popo le Chien, CC0, source

Raita: Sonia Goyal, CC BY-SA 2.0, source

Caesar salad: Geoff Peters, CC BY 2.0, source

Pickled cucumber: The original Uploader was Gruepig at English Wikipedia, Public domain, source

Escalivada: Emi Yañez, CC BY 2.0, source

Çoban salatası: Atacameño, CC BY-SA 3.0, source

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