🐟 Seafood

Tea-Smoked Salmon

Name: Tea-Smoked Salmon
Total time: 30 min
Ingredients: ~1 side Salmon fillet (side); ~3 tbsp Black loose tea; ~3 tbsp Rice; ~3 tbsp Brown sugar; ~1 tsp Black peppercorns; ~2 Star anise; ~3 tbsp Honey; ~3 tbsp Soy sauce; a dash Dark soy sauce; ~1 Cucumber; ~2 tsp Sugar; ~2 tbsp Vinegar; ~1 tsp Salt; ~2 tbsp Dill; ~2 tbsp Mint; ~1 Lemon; ~1 roll Aluminium foil; ~1 sheet Baking paper

⏱ 30 min

This at-home tea-smoked salmon requires no fancy smoker—just a wok and simple pantry staples. Black tea, rice, brown sugar, and spices create the smoking mixture, while a honey-soy glaze is brushed on and caramelized under the grill. The result is a stunning mahogany-colored exterior with tender pink flesh, infused with a distinctive burnt-sugar and caramelized flavour.

High-proteinLow-cal

Adapted from a video by Marion Grasby

My Easy Wok-smoking Technique | Smoked Salmon | Marion’s Kitchen

Watch on YouTube

Ingredients

Salmon fillet (side)One whole side, trimmed to fit snugly in the wok~1 sideest.
Black loose tea~3 tbspest.
RiceHelps regulate temperature~3 tbspest.
Brown sugar~3 tbspest.
Black peppercorns~1 tspest.
Star anise~2est.
HoneyFor the glaze~3 tbspest.
Soy sauceFor the glaze~3 tbspest.

Steps

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1
Prepare the smoking mixture by combining black tea, rice, brown sugar, black peppercorns, and star anise.
2
Create a foil packet by placing the smoking mixture in the center of aluminium foil and folding it into a sealed packet.
3
Line the wok with aluminium foil, place a cake rack (bent slightly at the sides to fit) inside, and line the rack with baking paper.
4
Place the foil smoking packet at the bottom of the wok and partially cover to begin generating smoke.
5
Place the trimmed salmon fillet on the baking paper, ensuring it fits snugly in the wok. Cover with the lid and seal the edges with extra foil for a more airtight environment.
6
Smoke the salmon for about 10 to 12 minutes until fully cooked and caramelized.
7
While the salmon is smoking, prepare pickled cucumber by slicing it thinly and combining with sugar, vinegar, and salt. Let sit for 20 to 30 minutes, then drain and mix in dill and mint.
8
Make the glaze by combining soy sauce, honey, and a dash of dark soy sauce.
9
Once smoking is complete, carefully remove the salmon and dab the top with paper towel to remove excess moisture.
10
Brush the glaze over the salmon and place under the grill to caramelize the top, achieving a beautiful mahogany color.
11
Carefully transfer the finished salmon to a platter and garnish with lemon slices, pickled cucumber, and fresh dill.
12
Serve warm or cold. Cut into portions and enjoy the caramelized exterior with the tender pink flesh inside.