Name: Lapsang Souchong Poached Salmon Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 x 300 to 450 grams salmon fillets (skin on and pin-boned); 1 litre (4 cups brewed lapsang souchong, strong); 1 lemon (sliced); 1 x 5cm piece fresh ginger (thinly sliced (skin on is fine)); 60 grams ¼ cup honey; 1 Tbsp soy sauce; 1 Tbsp sunflower oil; 1 Tbsp sesame oil; 1 Tbsp lemon juice; 1 Tbsp honey; 1 tsp soy sauce; 1 small pinch fresh ginger (peeled and finely grated)

Poaching salmon is one of the best ways to cook it. The flesh stays ultra-moist, and when you build an aromatic broth, the fish absorbs every bit of flavour. This recipe uses lapsang souchong tea as the base, which gives a beautiful smoky depth that pairs perfectly with ginger, honey, lemon and soy.

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Salmon poached in lapsang souchong tea with ginger, lemon & honey | DrizzleandDip.com

I’ve poached salmon in a rooibos tea broth with honey, lemon and peppercorns before, and that version is wonderful. But lapsang souchong takes things in a more Asian direction. It’s a Chinese black tea that’s dried over pine wood smoke, so it carries a distinct smokiness that works really well with the other flavours here.

The whole thing cooks in about 8 to 10 minutes, there’s no smoke filling your kitchen, and the result is clean-tasting, delicate fish. You do lose the crispy skin, but the flavour more than makes up for it.

What is lapsang souchong?

Lapsang souchong is a Chinese black tea smoked over pine wood, which gives it a strong, distinctive smoky flavour. It’s traditionally drunk as a tea, but it makes an exceptional poaching liquid for fish and meat because that smokiness transfers beautifully into whatever you’re cooking. You’ll find it at good tea shops and most delis.

Making the poaching broth

Brew the tea strong, then add lemon slices, fresh ginger, honey and soy. Bring it to a gentle simmer over low heat. You want the liquid barely moving, not at a rolling boil. A vigorous boil will break up the flesh and make the fish tough.

The broth is good for two fillets. Around 300 grams per fillet is a solid portion size.

The dressing

The dressing uses the same flavour profile as the broth: sesame oil, sunflower oil, lemon juice, soy, honey and a little fresh ginger. Whisk it until it emulsifies, or shake it in a small jar. Drizzle it over the fish just before serving.

What to serve with poached salmon

Asparagus is a natural match. You can cook it directly in the same broth for about 5 minutes after the salmon comes out. These flash-cooked Asian greens with miso dressing would also be excellent alongside. Steamed bok choy, broccolini or sugar snap peas all work well.

Tips for perfect poached salmon

Keep the heat low throughout. The broth should be at a gentle simmer, not boiling. Cooking time depends on the thickness of your fillet: 8 minutes for a slimmer piece, 10 minutes for a thicker one. The fish is done when it flakes easily when pressed. Remove it carefully and drain on a paper towel before plating.

FAQs

Can I use a different tea?

Yes. Rooibos works beautifully with the same honey, lemon and peppercorn combination. Earl Grey or a good green tea would also give interesting results. The key is choosing a tea with enough flavour to come through in the broth.

Can I poach salmon from frozen?

It’s best to use thawed salmon for even cooking. If you’re starting from frozen, the timing will be off and you risk unevenly cooked fish. Defrost fully in the fridge overnight before you start.

How do I know when poached salmon is cooked?

Press the thickest part gently with a fork or your finger. When it flakes and the flesh is opaque all the way through, it’s done. For medium-cooked salmon with a slightly translucent centre, aim for the lower end of the cooking time.

Can I serve this cold?

Absolutely. Lapsang souchong poached salmon is excellent cold, making it a great option for a salmon salad or a light lunch the next day. Store it covered in the fridge and use within 2 days.

Prep Time:10

Cook Time:20

Ingredients

Poaching broth

2 x 300 to 450 grams salmon fillets skin on and pin-boned
1 litre 4 cups brewed lapsang souchong, strong
1 lemon sliced
1 x 5cm piece fresh ginger thinly sliced (skin on is fine)
60 grams ¼ cup honey
1 Tbsp soy sauce

Dressing

1 Tbsp sunflower oil
1 Tbsp sesame oil
1 Tbsp lemon juice
1 Tbsp honey
1 tsp soy sauce
1 small pinch fresh ginger peeled and finely grated

Instructions

Brew the lapsang souchong strong and pour it into a wide, shallow pan. Add the lemon slices, ginger, honey and soy sauce. Bring to a gentle simmer over low heat.
Slide the salmon fillets into the broth skin side down. The liquid should just cover or come close to covering the fish. Keep the heat low — you want a gentle simmer, not a rolling boil.
Poach for 8 to 10 minutes depending on the thickness of the fillets. 8 minutes will give you a slightly translucent centre; 10 minutes will cook the fish through completely. The salmon is ready when it flakes easily when pressed at the thickest point.
Remove the fillets carefully and drain on a paper towel.
While the salmon rests, whisk together all the dressing ingredients until emulsified, or shake in a small jar.
Serve the salmon with steamed asparagus, broccolini or Asian greens. Drizzle the dressing over just before serving.

Notes

Asparagus: Cook it directly in the poaching broth for 4 to 5 minutes after the salmon comes out.

Doneness: For a slightly translucent, medium-cooked centre, pull the fish at 8 minutes. For fully cooked, go to 10 minutes.

Storage: Store leftover poached salmon in an airtight container in the fridge for up to 2 days.

Reheating: Best served at room temperature or cold. If you’d like it warm, microwave on 50% power in 30-second bursts until just heated through. Avoid full heat, which will dry out the flesh.

Servings: 2