Jin Jun Mei Tea-Glazed Salmon
Pan-seared salmon brushed with a honey-malt glaze built on strong Jin Jun Mei tea, soy, and ginger—an elegant dish that mirrors the tea's smooth sweetness.
Jin Jun Mei's honeyed, malty profile makes it a beautiful base for a delicate glaze. Reduced with a little honey, soy, and ginger, the tea turns into a glossy, amber sauce that flatters the richness of salmon without overwhelming its flavor.
Because the tea is naturally sweet and low in bitterness, you can brew it strong without the glaze turning harsh. The result is a balanced sweet-savory coating with a subtle fruity warmth in the background.
A quick sear gives the salmon a caramelized crust, and brushing on the glaze in the final minutes lets it set into a shiny lacquer. The dish comes together in about half an hour, making it elegant enough for guests yet easy for a weeknight.
Serve over steamed rice or alongside lightly dressed greens, and pour a cup of plain Jin Jun Mei to drink with it. The tea on the plate and in the cup echo each other for a refined, harmonious meal.
Ingredients
- 4 salmon fillets (about 150 g each)
- 1 cup strong Jin Jun Mei tea (2 tsp leaves steeped in 1 cup water)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp neutral oil
- 1 tsp toasted sesame seeds
- 2 spring onions, thinly sliced
- Salt and pepper
How to make it
- 1Brew the Jin Jun Mei strong and let it cool slightly. In a small saucepan, combine the tea, honey, soy sauce, rice vinegar, ginger, and garlic.
- 2Simmer the glaze over medium heat until reduced by about half and lightly syrupy, around 8–10 minutes. Set aside.
- 3Pat the salmon dry, season with salt and pepper. Heat oil in a skillet over medium-high and sear skin-side down for 4 minutes.
- 4Flip the fillets, brush generously with the tea glaze, and cook another 3–4 minutes, basting, until just cooked through.
- 5Spoon any remaining glaze over the salmon. Scatter with toasted sesame seeds and spring onions before serving.
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