Lomi Lomi Salmon with Azeka’s Maui Original Sauce

Ingredients

For the Salmon Cure:

• 1 lb fresh salmon fillet (skinless, boneless)
  
• ¼ cup Hawaiian sea salt (or kosher salt)
  
• Cold water, enough to cover the fish
  

For the Lomi Lomi Mixture:

• 2 medium ripe tomatoes, diced
  
• ½ medium red onion, finely diced
  
• 2 green onions, thinly sliced
  
• 1 small chili pepper (like Hawaiian chili or Thai bird), finely minced (optional)
  
• 1–2 tbsp Azeka’s Maui Original Sauce (more to taste)
  
• Fresh lemon or lime juice (about 1–2 tsp, to taste)
  
• Chopped cilantro (optional, for garnish)
  

Instructions

1. Salt-Cure the Salmon (12–24 hours in advance):

• Rinse the salmon and pat it dry.
  
• Generously coat the fish with sea salt and place it in a bowl.
  
• Cover with cold water and refrigerate for 12 to 24 hours, changing the water once or twice to balance saltiness.
  
• After curing, rinse and pat dry again. Dice the salmon into small ½-inch cubes.
  

2. Lomi Lomi Assembly:

• In a mixing bowl, combine diced tomatoes, Maui onion, green onions, and chili pepper (if using).
  
• Gently fold in the cured, diced salmon.
  
• Add Azeka’s Maui Original Sauce—start with 1 tablespoon and add more to taste. The BBQ sauce adds a sweet-savory depth that balances the salt and acidity beautifully.
  
• Squeeze in fresh lemon or lime juice to brighten the flavors.
  
• Chill for at least 30 minutes before serving.
  

Serving Suggestions

Can be used as a topping for poke bowls or scooped up with taro chips.Serve cold, over a bed of lettuce or alongside hot steamed rice.
Garnish with chopped cilantro, extra green onions, or toasted sesame seeds.