Recipe courtesy of Joey Altman

Joey-Joey Salmon (My version of Lomi-Lomi)

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 servings
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1 pound salmon filet, very fresh, skinless and boneless

2 tablespoons Hawaiian sea salt

1 cup coconut milk

1 tablespoon minced ginger

1 tablespoon chopped fresh jalapenos

1 teaspoon sugar

1/4 cup minced tomato

1/4 cup minced scallion

1/4 cup lime juice


  1. Using a very sharp slicing knife cut salmon on a bias in as thin as possible sheets and divide equally among 8 plates.
  2. Sprinkle liberally with the salt. In a bowl, whisk together the coconut milk, ginger, chiles, sugar, and lime juice. Spoon this mixture liberally over the salmon. Garnish by sprinkling the tomatoes and scallion over the salmon.
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