Assam Tea-Smoked Salmon with Mustard Glaze
Salmon fillets smoked with Assam tea leaves take on a deep, malty aroma, then finished with a honey-mustard glaze for a showstopping main course.
Tea-smoking is one of the easiest ways to add incredible depth of flavor to proteins, and Assam is ideal for it. Its bold, malty character infuses the salmon with a rich, slightly sweet smokiness that complements the fish's natural oils.
The smoking technique is simple—you line a wok or heavy pot with foil, scatter tea leaves with rice and brown sugar, and let the heat do the work. In just 15 minutes, the salmon absorbs a gorgeous amber hue and an unmistakable smoky aroma.
The honey-mustard glaze ties everything together. The sharpness of Dijon mustard balances the tea's sweetness, while honey adds a caramelized finish under the broiler that makes each fillet glisten.
Serve with steamed greens and roasted potatoes for a dinner that looks and tastes like it came from a high-end restaurant, but takes less than 40 minutes start to finish.
Ingredients
- 4 salmon fillets (about 150g each), skin-on
- 1/4 cup loose Assam tea leaves
- 1/4 cup uncooked white rice
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp olive oil
- Salt and pepper
How to make it
- 1Season salmon with salt, pepper, and a thin coat of olive oil. Set aside at room temperature.
- 2Line a wok or large heavy pot (and its lid) with aluminum foil. Mix tea leaves, rice, and brown sugar in the center of the foil.
- 3Place a wire rack or steamer insert over the tea mixture. Lay salmon skin-side down on the rack.
- 4Seal with the foil-lined lid. Set over medium-high heat until you see wisps of smoke, then reduce to medium-low. Smoke 12–15 minutes.
- 5While smoking, whisk together Dijon mustard, honey, and soy sauce.
- 6Remove salmon. Brush glaze generously over each fillet. Broil or torch briefly until the glaze caramelizes, about 2 minutes.
- 7Serve immediately with steamed greens and a wedge of lemon.
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