Szechuan-Style Smoked Salmon

Recipe by Annacia
READY IN: 35mins




  • Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
  • Add salmon and turn to coat in marinade.
  • Cover and refrigerate for 20 minutes and up to 1 hour.
  • Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
  • Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
  • Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
  • Remove fish from marinade and place on rack.
  • Pour marinade into a small saucepan and set aside.
  • Place pan, uncovered, over high heat.
  • When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
  • Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
  • Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
  • Strain sauce into a bowl, discarding solids.
  • If you plan to serve the fish hot, serve with the sauce on the side.
  • Otherwise, serve at room temperature with no sauce.