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Szechuan-Style Smoked Salmon

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“This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
  2. Add salmon and turn to coat in marinade.
  3. Cover and refrigerate for 20 minutes and up to 1 hour.
  4. Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
  5. Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
  6. Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
  7. Remove fish from marinade and place on rack.
  8. Pour marinade into a small saucepan and set aside.
  9. Place pan, uncovered, over high heat.
  10. When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
  11. Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
  12. Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
  13. Strain sauce into a bowl, discarding solids.
  14. If you plan to serve the fish hot, serve with the sauce on the side.
  15. Otherwise, serve at room temperature with no sauce.

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