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Lapsang poached salmon

Mark Thompson TeaChef Level 1

The smoky flavor of lapsang souchong infuses the salmon in this quick and healthy dish.

25 m 2


  • 2-4 8-oz. salmon fillets
  • 1 slice of fresh lemon
  • 5 c. brewed lapsang souchong tea
  • 1/4 tsp. black peppercorns
  • 1/4 tsp. fennel seeds
  • kosher salt


Brew 5 c. of tea in the normal manner.

After the tea has steeped, pour it in the pan you are going to poach the salmon in. I recommend a Dutch oven with a lid.

Add the lemon slice, peppercorns, and fennel seeds to the tea and keep it on a low heat. Do not simmer; you want to keep the liquid between 160°-180°F.

Rub some salt on both sides of your fillets.

Carefully put the fillets in the poaching liquid, making sure the fish is completely covered. Cover and poach 10 min.

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