Tea Smoked Salmon

Food - recipes, reviews, and discussion
Post Reply
Message
Author
Christine Huang
GCC Member
GCC Member
Posts: 235
Joined: August 31st, 2009, 9:54 am
Location: NY

Tea Smoked Salmon

#1 Post by Christine Huang » August 11th, 2019, 1:03 pm

Growing up, I'd watch my mom and my aunts tea smoke pieces of duck in a wok and the results were always delicious. There was some beautiful King Salmon at the market, so I decided to cure and smoke it that way versus on the BGE.

First, the salmon was cured in equal parts kosher salt and organic sugar (for that slight touch of molasses) for 4 days as it was a thick piece. It was then rinsed and patted dry. I lined the wok with a large piece of heavy-duty foil and on the bottom, I sprinkled a tablespoon each of sugar, rice, and tea leaves. A rack is then placed on top and the salmon on top of that. The heaviest and largest Le Creuset lid was placed firmly on top and the edges of the foil tightly wrapped over it to seal it. I set the burner to medium-high until I could smell the sugar burning and then turned it down to Medium-low and let it smoke for about 10 minutes. After turning off the heat, I let it sit for 5 more minutes before unwrapping it.

The caramel smell of burnt sugar wafted up along with the fragrant tea. Because the wok was foil-lined, cleanup was a breeze. The salmon is delicious over rice and a little goes a long way. If you're serving it as steak, I'd cut the curing time to 1-2 days and perhaps remove the fish immediately after smoking rather than letting it sit in the pan so that it's medium inside.
Attachments
IMG_3423.jpg
Tea-Smoked Salmon
Last edited by Christine Huang on August 11th, 2019, 7:21 pm, edited 1 time in total.

User avatar
Corey N.
Posts: 26573
Joined: November 18th, 2010, 8:36 pm
Location: Certainly NOT Orlando

Re: Tea Smoked Salmon

#2 Post by Corey N. » August 11th, 2019, 1:11 pm

Ooh, this sounds lovely. Thank you for sharing; I want to try this soon.
WOTY: 2013 d’Yquem

Nøv¡¢k

Christine Huang
GCC Member
GCC Member
Posts: 235
Joined: August 31st, 2009, 9:54 am
Location: NY

Re: Tea Smoked Salmon

#3 Post by Christine Huang » August 11th, 2019, 2:55 pm

Let me know how it goes!

User avatar
Robert Pollard-Smith
GCC Member
GCC Member
Posts: 5130
Joined: June 3rd, 2009, 9:11 am
Location: Always on LSD, except when traveling

Re: Tea Smoked Salmon

#4 Post by Robert Pollard-Smith » August 12th, 2019, 1:39 pm

Christine, I remember you posting this on eBob back a billion years ago, and I can vouch for this one. I used jasmine tea, and it was very tasty.
He's like a star on a foggy morning
When you think he's near, he's far away

Christine Huang
GCC Member
GCC Member
Posts: 235
Joined: August 31st, 2009, 9:54 am
Location: NY

Re: Tea Smoked Salmon

#5 Post by Christine Huang » August 12th, 2019, 1:57 pm

Ha! I'm so senile I don't remember posting it, but it sounds like something I would do [wow.gif]

I'm glad you enjoyed it! [cheers.gif]

User avatar
Betty C
GCC Member
GCC Member
Posts: 825
Joined: January 6th, 2017, 3:16 pm

Re: Tea Smoked Salmon

#6 Post by Betty C » August 12th, 2019, 2:09 pm

This looks delicious! Is the fish fully cooked during the smoking process, or will I need to use previously frozen salmon?
Ch00

Christine Huang
GCC Member
GCC Member
Posts: 235
Joined: August 31st, 2009, 9:54 am
Location: NY

Re: Tea Smoked Salmon

#7 Post by Christine Huang » August 12th, 2019, 7:04 pm

Hi Betty,

For the timing I described, it’s not only cured with salt (and sugar), it’s fully cooked. It’ll keep in the fridge for a week.

User avatar
Betty C
GCC Member
GCC Member
Posts: 825
Joined: January 6th, 2017, 3:16 pm

Re: Tea Smoked Salmon

#8 Post by Betty C » August 12th, 2019, 8:14 pm

Awesome, thank you!
Ch00

User avatar
Betty C
GCC Member
GCC Member
Posts: 825
Joined: January 6th, 2017, 3:16 pm

Re: Tea Smoked Salmon

#9 Post by Betty C » August 17th, 2019, 11:20 am

Thank you again for the recipe! I cured a one-pound piece with skin on using 1/4 cup sugar and 1/4 kosher salt for 24 hours, then I let it rest in the fridge for another twelve and got a nice medium cure. I think I smoked at too high a temp and the fish came out looking slightly burnt, but it was still delicious!
Ch00

User avatar
T. Melloni
GCC Member
GCC Member
Posts: 2130
Joined: June 2nd, 2009, 9:18 pm

Re: Tea Smoked Salmon

#10 Post by T. Melloni » August 17th, 2019, 1:14 pm

That sounds fantastic. I will give it a try.
Thanks for sharing.

PS - Your miso-honey glazed asparagus with poached egg makes frequent appearances on my dinner table.
Limit of 32 characters; I am #33

User avatar
Dan Hammer
GCC Member
GCC Member
Posts: 5428
Joined: June 3rd, 2009, 11:05 am
Location: flight Level 3 seven thousand. NYC Metro

Re: Tea Smoked Salmon

#11 Post by Dan Hammer » August 17th, 2019, 1:28 pm

Now I've seen this photo twice. Westchester Foodies rock.
This space for rent.

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13694
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Re: Tea Smoked Salmon

#12 Post by Jay Miller » August 18th, 2019, 7:38 am

This looks both delicious and doable. About how long does it keep after smoking?
Ripe fruit isn't necessarily a flaw.

Post Reply

Return to “Epicurean Exploits”