Tea Smoked Salmon

22 11 2009

A unique but absolutely delicious taste and a great last light meal before we forge into Thanksgiving preparations tomorrow.  I use a Brinkman smoker (Home depot, ~$70) but you can smoke it as you would anything else on whatever rig you usually use. The exact time depends on the smoker, thickness of the fish and fire; but the fish is done when the flesh flakes away from the skin and bone. I like to use the tea mixture with cherry wood, but if you can’t find that use another mild wood. Avoid intense strong flavored smoking woods like hickory and mesquite. This is a delicately flavored dish.


  • 1 tbsp Szechuan peppers
  • 2 tbsp green tea
  • 1 anise star spice (whole)
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 3 tbsp Ponzu sauce
  • Juice of 1/2 lime
  • Salmon filet
  • Ceylon tea (about 3-6 oz)
  • Cherry Wood chips (I like Cameron Smoking chips), about 6-12 oz

Combine the pepper, green tea and star anise in a small saucepan and lightly toast. Combine in a bowl with the liquid ingredients. Marinate the salmon overnight. Prepare the smoker and mix the chips and tea in a 1 (tea): 2 (cherry chips) ratio. Smoke until done.




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