Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Soy sauce

  2. 2 tablespoons 30ml Granulated sugar

  3. 1 teaspoon 5ml Szechuan peppercorns - coarsely crushed

  4. 2 Salmon fillets - (about 8 oz, each), skinned if de

  5. 1/2 cup 20g / 0.7oz Loose black tea leaves

  6. 10 Star anise

  7. 2 Cinnamon sticks - broken in

  8. 4 Orange peel

  9. 1/4 cup 40g / 1.4oz Brown sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Combine soy sauce, granulated sugar, and peppercorns in a mixing bowl. Add salmon, coat well and marinate for 15 minutes.

  2. Meanwhile, line a cast-iron skillet or wok with foil. Add tea leaves, star anise, cinnamon sticks, orange peel, and brown sugar and toss together. Heat over medium-high heat until sugar bubbles and ingredients begin to smoke, about 5 minutes.

  3. Reduce heat to medium; place a rack in skillet. Remove salmon from marinade and place fish on rack skin side down. Cover with a tight-fitting lid; allow to smoke for 8 to 10 minutes. Turn off heat and let stand, covered, for 5 more minutes. Serve hot or cold.


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