This is a quick little recipe, perfect for when you’re feeling dead exhausted at the end of a work week + overtime at your old job.  I probably could’ve let the salmon sit in the tea leaves and salt a bit longer (maybe up to a half hour next time?), especially as it had spent the day defrosting in the fridge, but the result I got was still pretty damn good.  

Don’t like lapsang souchong? Don’t worry!  According to the original recipe, this also goes well with oolongs and greens.

Lapsang Souchong Poached Salmon
Lasts two lunches as main


  • 1 lb salmon (original recommends sockeye, I went with Atlantic)
  • 5 t lapsang souchong tea (loose leaf works best)
  • 2.25 c water
  • salt

Take your salmon, sprinkle it with 1.5 t of the lapsang souchong and salt, and wrap it back up, letting it sit at room temperature for at least ten minutes (though, as I mentioned, you could probably up the time without risking food poisoning).

Meanwhile, put your remaining 3.5 t lapsang souchong and your 2.25 c water together in a small pot and bring to a boil.  Once boliing, reduce to a simmer for 2 minutes, and then remove from heat.  Add the salmon to the tea, and let sit in the pot, uncovered, for about 6 to 10 minutes; 7 minutes to get the rare doneness I got in the final picture. Be sure that the tea is covering the filets; mine wasn’t fully covering the salmon, and I had to turn one cut over to get everything properly poached.