Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Tea-Smoked Salmon with Citrus-Cucumber Relish

Robert Danhi, author of Southeast Asian Flavors, demonstrates his technique for infusing salmon with exotic flavors using a foil packet filled with loose tea leaves, fragrant spices, and orange zest strips.

Sarah Breckenridge
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Robert Danhi, author of Southeast Asian Flavors, demonstrates his technique for infusing salmon with exotic flavors using a foil packet filled with loose tea leaves, fragrant spices, and orange zest strips.

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.  

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.

Comments

Leave a Comment

Comments

  • Diabolique | 02/24/2018

    When smoking on a Weber Kettle Grill you want to put the lid on the grill so that the exhaust vents are over the food and not the fire.

    Exhaust vents pull the hot air and smoke from the direct side of the grill (with the tea packet over the hot coals) to the food on the indirect side and up, then out. That is how the smoked flavor is imparted on the food.

    The bottom vents affect the temperature of the fire. Oxygen is fuel. More air, higher temp. The bottom vents are used to control the temperature of the fire.

    See the excellent website Amazing Ribs.com to learn how to set up your grill, charcoal or gas to smoke food.

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks