Rinse your salmon filet in cool water and pat dry.
Spread out plastic wrap on your counter or cutting board, place the salmon on top of it, and sprinkle salt onto the salmon filet.
Place the salmon in the fridge overnight to salt cure.
How To Make Lomi Lomi Salmon
Rinse the salted salmon in cool water. You can pat the salmon dry but you don't really have to.
Dice the salmon and place it in a medium, non-reactive bowl (glass or plastic).
Add the lime juice to the salmon and let it steep in the acidic marinade while you chop the veggies.
Dice the tomatoes and the sweet onion. Add it to a medium non reactive bowl.
Strain the citrus juice off of the salmon and add it to the tomatoes.
Thinly slice the green onions and add them to the bowl. Toss gently and sotore covered in the fridge until you are ready to serve the lomi lomi salmon.
RECIPE TIPS
How to Serve lomi lomi salmon: Serve as a side dish. In Hawaii, a small scoop of lomi lomi is served with a plate lunch. The salty acidity pairs well with recipes like kalua pork and lau lau.