How to make it

  • Put the sugar, rice and tea leaves into a bowl and mix together. Line a deep pan or wok with silver foil and pour in the mixture. Fit a trivet or rack on top.
  • Place onto the hob to heat up.
  • Season the salmon with salt
  • Then once smoking a little, add the salmon to the trivet or rack.
  • Drizzle with a little olive oil and cover with a tight fitting lid. Leave to smoke on the hob for 8-12 minutes depending on the size of the fish.
  • Tips
  • Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.
  • You can use any tea or any herbs for the mix.

Reviews & Comments 4

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  • tiggerizzy 9 years ago
    Vivian, thanks for the great departure from the typical cedar smoked salmon. I have done an alternate version of this recipe for the grill. You can see it here: http://www.grouprecipes.com/89385/grilled-tea-smoked-salmon.html
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  • vivian 11 years ago
    A trivet, is a kind of metal rack or can be round.The sugar, tea and rice (not salt)is not a brine, it is dry hence a lot of smoke.
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  • invisiblechef 11 years ago
    Interesting. I'm used to smoking in our Big Chief ... I will show you a picture of it it's just a smoker. But I have never smoked anything indoors, Vivian they have these indoor smokers for the top of a stove, is that what a trivet is?

    is the salt and sugar a brine? and am I suppose to let it sit for awhile?


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  • recipediva 11 years ago
    Sounds wonderful. We love salmon so much. I am always looking for something a little different,this fits the bill. Thank you so much.
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