Stovetop Tea-Smoked Salmon
Create aromatic, restaurant-quality smoked salmon right at home using a wok, tea leaves, and brown sugar. This technique infuses the fish with a deep, smoky flavor without needing a dedicated smoker.
Story
This method uses a wok and a mixture of sugar and tea to generate smoke. The salmon is steamed indirectly, resulting in a tender texture and a savory crust. It's perfect for serving with rice or in salads.
Ingredients
Salmon fillet
2 large pieces
Salt
1 tsp
Ground black pepper
1/2 tsp
Black tea leaves
1 tbsp
Brown sugar
2 tbsp
Aluminum foil
1 large sheet
Instructions
1
Season the Salmon
Pat the salmon fillets dry with paper towels. Rub the salt and black pepper evenly over both sides of the fish. Let the salmon sit for 10 minutes to absorb the flavors.
2
Prepare the Smoking Mixture
In the center of a sheet of aluminum foil, combine the tea leaves and brown sugar. Mix them well. Fold the edges of the foil up slightly to create a shallow bowl, keeping the smoking materials contained but open to the air.
3
Heat the Wok
Place a wire rack or a steamer basket inside a wok. Set the foil packet with the sugar and tea mixture directly on the bottom of the wok, underneath the rack. Turn the heat to high and wait for the mixture to begin smoking.
4
Smoke the Fish
Once the smoke is steady, arrange the seasoned salmon fillets on the wire rack. Cover the wok tightly with a lid to trap the smoke. Cook for about 5 minutes per side, or until the salmon is cooked to your desired doneness.
