Tea Poached Salmon Recipe

Tea Poached Salmon Is So Tasty & Healthy Food.

Boil 4 Liters Water, Pour Over the Tea, Sugar, and Lemon Slices, Then Set Aside to Cool Completely. Strain Though a Fine Sieve and Discard the Tea Leaves and Lemon.pour the Cooled Liquid Into a Fish Kettle or Deep Roasting Tin Big Enough to Hold the Salmon. Place on the Hob, Across Two Rings. Bring to the Boil, Then Lower in the Salmon, Skin-side Down.simmer for 1 Minute, Then Remove the Kettle or Roasting Tin From the Heat and Set Aside to Cool Completely.

  • To prep

    10 Mins
  • To cook

    12 Mins
  • Level

  • Yields



  1. Step

    08 Min

    Boil 4 liters water, pour over the tea, sugar, and lemon slices, then set aside to cool completely. Strain though a fine sieve and discard the tea leaves and lemon.

  2. Step

    01 Min

    Pour the cooled liquid into a fish kettle or deep roasting tin big enough to hold the salmon. Place on the hob, across two rings. Bring to the boil, then lower in the salmon, skin-side down. (If the fillet isn’t fully covered, top up with boiling water.)Simmer for 1 minute, then remove the kettle or roasting tin from the heat and set aside to cool completely.

  3. Step

    05 Min

    Carefully remove the salmon onto a large sheet of baking paper. Fold the paper over the salmon and use it as a support to turn the fillet over carefully. Peel away and discard the skin. Using a sharp knife, scrape away and discard any brown grey flesh. Serve the salmon with lemon wedges and the cucumber and radish slaw (below).

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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