Tea Smoked Salmon


  • 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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