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Salmon; Tea Smoked Recipe

A quick way of making your own variety of smoked salmon quickly at home.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


- 6 x 200g pieces Salmon fillet

- 1 tablespoon (15ml) Coarse Sea Salt

- 1 tablespoon (15ml) Szechuan Pepper

- 1 tablespoon (15ml) Peppercorns

- 100g uncooked Rice

- 100g Caster Sugar (unrefined if possible)

- a handful of Lapsang Souchong, Oolong, Earl Grey or other distinctive tea leaves

Equipment: A big wok; a rack that fits inside; tin foil


1.Crush the salt and spices, toast them lightly in a wok, and when cool, rub them all over the salmon.

2.Line the wok with a double thickness of foil.

3. Put the rice, sugar and tea in the bottom of the wok.

4.Place the rack on top, grease it lightly and arrange the salmon fillets on it.

5. Put the lid on and seal the edge with foil or damp paper towels, rolled up.

6.Place the wok on a medium high heat, and once the rice and sugar have begun to smoke - which you will smell, rather than see - resist the temptation to open the lid and leave it for 10 - 15 minutes.

7. Remove from the heat and, with the lid still on, leave for a further 15 minutes.

8.Serve the fish warm or cold.

It is particularly good served on a bowl of noodles and stir-fried vegetables.

Alternatively, serve with mashed potato into which you have stirred plenty of chives or garlic chives.

A lemon butter sauce (melted butter, with a little pepper, and lemon juice added) is a good accompaniment.

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