Lomi-Lomi Salmon With Avocado

Ingredients

• 350 g (12 oz)skinless fresh salmon fillets
• 90 ml (6 tablespoons)sea salt
• 60 ml (4 tablespoons)coconut sugar
• 30 ml (2 tablespoons)finely chopped fresh coriander or basil
• 2 mediumtomatoes, quartered, deseeded and diced
• ½ largered pepper, diced
• 2spring onions, finely diced
• 30 ml (2 tablespoons), or more to tastechopped fresh coriander
• ½ largeavocado, diced
• Juice of ½lime
• 15 ml (1 tablespoon)sesame oil
• 15 ml (1 tablespoon), optionalcoconut aminos, tamari or soy sauce
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (½ teaspoon)chilli flakes or chilli powder
• 5–10 ml (1–2 teaspoons), optionalblack or white sesame seeds

Instructions

1. 1

   Dry the salmon

   Rinse the salmon fillets and pat them dry with kitchen paper. If they still have skin, remove it with a sharp knife.

2. 2

   Cure the fish

   Line a plate with baking parchment or cling film. Mix the salt, coconut sugar and 2 tablespoons of chopped coriander or basil in a bowl. Spread half the mixture on the lining, set the salmon on top, then cover it with the rest. Press the cure over the fillets so they are evenly coated, wrap them up and place them in an airtight container in the fridge for 12–24 hours.

3. 3

   Rinse and dice

   Once cured, unwrap the salmon and rinse the now-liquid cure off thoroughly under cold water. Put the fillets on a chopping board and cut them into small cubes.

4. 4

   Mix the salad

   Prepare the tomatoes, red pepper, spring onions, coriander and avocado, and put them in a mixing bowl with the diced salmon. Add the lime juice, sesame oil, coconut aminos if using, olive oil and a little chilli; mix thoroughly. Serve in a large bowl or on plates, topped with sesame seeds and extra coriander.

5. 5

   Prepare potatoes

   If serving the salad with potatoes, prepare them ahead of time.

What is lomi-lomi salmon?

Lomi-lomi salmon is a Hawaiian dish made by mixing salted salmon with fresh ingredients such as tomatoes and onions. Its name refers to the mixing or massaging motion used to bring the ingredients together.

Here, the cured fish is served with avocado, red pepper and a lime-and-oil dressing. The combination balances salty, rich salmon with fresh, crisp vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 24g protein, 21g carbs, 22g fat.

The salmon contributes protein, while the avocado and oils supply much of the fat; the tomatoes, pepper and coconut sugar contribute carbohydrates. For a more balanced plate, serve it with a modest portion of potatoes and extra vegetables if desired.

The cure does the heavy lifting

Salt and coconut sugar coat the salmon for 12–24 hours in the fridge. The sugar is part of the curing mixture, which is rinsed away before the fish is diced and added to the salad.

Even coverage matters: press the cure around the fillets so the surface is coated consistently. The mixture will draw moisture from the fish as it rests.

Choose salmon carefully

This method leaves the salmon uncooked, so use fish sold as suitable for raw or lightly cured preparations and follow the supplier’s storage guidance. Curing with salt and sugar does not cook the fish.

Skinless fillets are easier to dice after curing. If the fish has skin, remove it before starting, as directed in the method.

Build contrast in the bowl

Small, even pieces help the salmon and vegetables mix well and make each serving easy to eat. Remove the tomato seeds as specified to keep the salad from becoming overly wet.

Add the avocado gently so it holds its shape. The pepper and spring onions bring crunch and sharpness against its soft texture.

Season and serve

The cure gives the salmon a salty flavour, while lime juice, sesame oil and olive oil provide the dressing. Coconut aminos, tamari or soy sauce is optional, so taste the mixed salad before adding extra salty ingredients.

Sprinkle over sesame seeds and extra coriander just before serving. Potatoes can be served alongside, but the recipe does not specify a quantity or preparation method for them.

Plan around the curing time

Although the listed total time is 30 minutes, the method also calls for 12–24 hours of curing in the fridge. Make the cured salmon ahead, then dice and mix the salad shortly before eating.

The salad is best freshly assembled, when the vegetables are crisp and the avocado still looks bright.

Recipe notes & tips

• Use a sharp knife to remove the salmon skin cleanly before curing.
• Keep the salmon covered and refrigerated throughout its 12–24-hour curing period.
• Rinse the cure thoroughly from the fish before dicing to avoid an overly salty salad.
• Dice the vegetables and salmon into similarly sized pieces for an even mix.
• Taste before adding the optional coconut aminos, tamari or soy sauce.
• Add the sesame seeds and extra coriander just before serving.

Variations

• Use basil: swap it for the coriander in the curing mixture if you prefer its flavour.
• Adjust the chilli: use less for a gentler salad or add more to taste.
• Try tamari: use it instead of coconut aminos for a different savoury note.
• Change the sesame: choose black or white sesame seeds, or leave them out.
• Serve with potatoes: prepare them ahead and offer them alongside the salad.

Common mistakes to avoid

• Uneven cure: press the salt mixture over all sides of the salmon so it is coated consistently.
• Skipping the rinse: wash away the liquefied cure well under cold water before dicing.
• Wet tomatoes: remove their seeds before cutting them into small cubes.
• Mushy avocado: fold it in gently rather than stirring aggressively.
• Adding extra salty sauce too soon: taste the salad first, since the salmon has already been cured.
• Serving straight away without curing: allow 12–24 hours in the fridge as the method specifies.

How to store

Keep the cured salmon refrigerated in an airtight container during its 12–24-hour curing period. Once mixed with the vegetables and avocado, serve promptly; the recipe does not give a storage duration for leftovers, and reheating is not suitable for this salad.

Frequently asked questions