Tea smoked salmon recipe

26 ratings Rate
  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 271 calories / serving
  • Healthy
Add this recipe to your binder.

Combine the Chinese five spice, crushed peppercorns and ginger in a small bowl. Rub this mixture over the top of each salmon fillet.

Line the base of a wok or roasting tin with heavy-duty foil. Add the rice, sugar and tea and mix together. Place over a high heat and when starting to smoke, place the salmon on a lightly oiled rack over the top of the smoking mixture. (If you have an extractor fan turn it on). Cover tightly with foil and reduce the heat to moderate.

Smoke the fish for about 10 minutes. Turn of the heat and leave the fish covered for a further 2 minutes. Serve the fish with stir-fried vegetables.



Email recipe details
Print recipe
  • Ingredients

  • 5ml (1tsp) Chinese five spice powder
  • 10ml (2 tsp) Szechuan peppercorns, crushed
  • 5ml (1tsp) freshly grated root ginger
  • 4 salmon fillets, about 150g (5oz) each
  • 50g (2oz) long grain rice
  • 45ml (3tbsp) brown sugar
  • 50g (2oz) jasmine or Lapshong souchong tea, tea removed from bags
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 1129kj 271kcal 14%
  • Fat 167g 24%
  • Saturates 2.9g 15%
  • Sugars 0g 0%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 0.1g Protein 30.6g Fibre 0.4g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.