Tea Smoked Salmon
- 20 min
- Serves 2
- 7 ingredients
10 minutes to prep, 10 to cook. Tea-smoked salmon delivers a delicate smoky flavor without a grill, using a simple blend of tea, rice, and brown sugar. The indoor method yields tender, fragrant fillets finished with a bright splash of lime and fresh dill, perfect for a light dinner or elegant appetizer.
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Method
Combine brown sugar, rice, and tea in a small bowl to create the smoking mixture.
Line a wok or deep pan with aluminum foil, place the smoking mixture on the bottom, and set a trivet or metal colander above it.
Lay the salmon fillets on the trivet or in the colander, then cover tightly with a lid.
Heat the pan on high until smoke appears, then reduce the heat to low and steam the salmon for about 10 minutes, checking for doneness.
Remove the salmon, drizzle with lime juice, sprinkle with sea salt and fresh dill, and serve immediately.
Tips while you cook
- Mix smoking ingredients first
- Combine the brown sugar, rice, and tea before heating the pan.
- Elevate the salmon
- Place the salmon on a trivet or metal colander.
- Seal the pan tightly
- Cover the pan firmly with a lid to trap smoke during cooking.
- Monitor steam time
- Steam the salmon for about 10 minutes, then check for doneness before removing.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from KeefCooks’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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