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.
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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.
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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.
Gentle 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 Talks:
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.
