Recipe courtesy of Joey Altman

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

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 servings
Share This Recipe


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.

Reverse Seared Ribeye

Oven-Baked Salmon

Mustard-Maple Roasted Salmon

Pan-Fried Salmon

Salmon Cakes

Salmon Baked in Foil

My Famous Drunken Noodles

Smoked Salmon