This tea-cured salmon is one of those magical recipe ideas that came to me one day, and the results blew away my family and friends. I highly recommend trying it out with your favorite tea, as the taste of the salmon is unbelievable! I am so excited to share this special recipe with you.

Sideways view of a orange salmon fillet covered in salt sugar and tea leaves on parchment paper.

☕️ The Right Tea for Cured Salmon

You can cure salmon with any tea as long as it is loose leaf: herbal, green, black, or a blend. As you can see in the photos, I have cured salmon in many different teas, and haven’t found a flavor infusion I didn’t like. I have tried smoky, sweet, and floral teas. They all come out great!

🗒 How to Make Tea-Cured Salmon

A mixture off tea leaves salt and sugar in a large white bowl surrounded by smaller bowls of tea leaves.
  • First, mix your sugar, salt, and tea in a bowl.
Small bowls of sugar, salt and tea leaves on a wooden bench next to a large fillet of salmon in foil.
  • Take a large piece of foil and lay it over your workspace. Cover with a sheet of parchment paper. Place your salmon skin side down on the parchment paper.
Small bowls of sugar, salt and tea leaves on a counter next to four salmon fillets coated in a salt, sugar, and tea mixture.
  • Coat both sides of your salmon filet in the entire mixture.
Sideways view of a orange salmon fillet covered in salt sugar and tea leaves on parchment paper.
  • Next, pour vodka over the filet.
Several small aluminum foil parcels packed onto a baking tray.
  • Wrap the salmon in the parchment paper and wrap the parchment-covered salmon in the foil.
An assortment of cans on a metal baking sheet weighing down fish wrapped in foil.
  • Place your wrapped salmon filet on a baking sheet, and cover it with another baking sheet. Put weights, cans, or books on top of the salmon and refrigerate for 3-4 days.
Four cured fillets of salmon covered in sugar, salt, and tea leaves in just-opened parchment paper.
  • After 3-4 days, remove the wrapping and rinse the cure off of the salmon. Rinse very well.
Plain cured salmon fillets resting on a gray tea towel.
  • Pat dry, slice, and serve. Keeps in your refrigerator for up to 4 days.

🍽 Ways to Serve Tea Cured Salmon

Add the cured salmon on a bagel with cheese, on top of hash browns, in a salad like this smoked salmon salad, as an addition to these summer salad rolls, or anywhere else you’d use lox or cured fish. My favorite way to eat the cured salmon is to poach it in olive oil. Just delicious!

A flat lay of cups of tea, bowls of loose leaf tea, and sliced salmon on Cream cheese and bread.

⭐️ Tips for the Best Results

Use High-Quality Salmon Filets

Make sure to source salmon that’s been properly handled and stored to minimize the risk of any foodborne illness. I am using Copper River coho salmon. When curing raw fish, it is a food safety requirement to make sure it has pin bones. Please remove the pin bones before curing.

Cover the Filets Evenly

Rub the salt, sugar, and tea seasoning evenly over the entire surface of your salmon fillets. This helps ensure a thorough curing process and consistent flavor across your salmon.

🐟 More Satisfying Salmon Recipes

Salmon is one of my favorite fish to cook with. Expand your repertoire with these amazing recipes.

Author: Candice Walker

Tea Cured Salmon

5 from 5 votes
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This tea-cured salmon is one of those magical recipe ideas that came to me one day, and the results blew away my family and friends. I highly recommend trying it out with your favorite tea, as the taste of the salmon is unbelievable! Works with herbal, green, and black teas.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Breakfast, Snack
Cuisine: American, Jewish
Servings: 6
Calories: 66kcal

Ingredients

  • 1 filet coho salmon pin bones removed
  • 1/4 cup turbinado sugar
  • 1/4 cup sea salt
  • 1/4 cup loose leaf tea
  • 3 tbsp vodka or scotch
US Customary – Metric

Instructions

  • Mix your sugar, salt, and tea in a bowl. 
  • Take a large piece of foil and lay it over your workspace. Cover with a sheet of parchment paper.
  • Place your salmon skin side down on the parchment paper. Coat both sides of your salmon filet in the entire mixture.
  • Pour the vodka over the filet. Wrap the salmon in the parchment paper and wrap the parchment covered salmon in the foil.
  • Place your wrapped salmon filet on a baking sheet, and cover with another baking sheet (see photos below).
  • Put weights, cans, or books on top of the salmon and refrigerate for 3-4 days.
  • After 3-4 days, remove the wrapping and rinse the cure off of the salmon. Rinse very well.
  • Pat dry, slice, and serve. Keeps in your refrigerator for up to 2 weeks.

Nutrition

Calories: 66kcal | Carbohydrates: 11g | Sodium: 4717mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 1.4mg | Calcium: 36mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

2 Comments

    1. Hi Rebecca, You can use either – but this recipe is intended to be used with vodka. Sorry about the confusion! I will correct it now.

      Reply
5 from 5 votes (5 ratings without comment)

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