Smoking salmon over a packet of aromatics is a fantastic way to amp up the flavor. Robert Danhi demonstrates his technique for tea-smoking salmon and finishes off the dish with a citrus-cucumber relish.
Learn how to make the tea-smoking packets by watching Robert's demonstration and see how he adds deep, smoky flavor to his Thai-inspired Coconut Noodle Soup with Tea-Smoked Shrimp.
Three Keys to Smoking Success
Keep it Dry:
Make sure the food you’re smoking is as dry as possible by patting it
well with a paper towel. Dry food will absorb the smoke better and will
pick up a more even color and flavor.
Arrange the food on the grill so that it’s not directly above the
smoking packet. This way, it gets a gentle infusion of smoky flavor
rather than an overwhelming hit of smoke.
Color is a clear indication of flavor. If the food takes on a dark,
amber hue before it’s cooked to your liking, remove the smoking packet
from the heat and continue to grill until the food is done.
Videography by Gary Junken and Michael Dobsevage; edited by Cari Delahanty