Szechuan-Style Smoked Salmon Recipe

Name: Szechuan-Style Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup low sodium soy sauce; 1/4 cup chinese rice wine; 1 tablespoon minced ginger; 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute; 1 1/4 lbs fresh salmon fillets, cut crosswise into 1- inch wide pieces; 1/2 cup packed brown sugar; 1/3 cup uncooked long-grain rice; 1/4 cup oolong tea or 1/4 cup black tea leaves; 2 whole star anise; 1 cinnamon stick; 2 teaspoons whole black peppercorns; 1 teaspoon whole white peppercorns; 1/2 teaspoon cornstarch, dissolved in; 2 teaspoons water

Servings: persons

1/4 cup low sodium soy sauce
1/4 cup chinese rice wine
1 tablespoon minced ginger
2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
1 1/4 lbs fresh salmon fillets, cut crosswise into 1- inch wide pieces
1/2 cup packed brown sugar
1/3 cup uncooked long-grain rice
1/4 cup oolong tea or 1/4 cup black tea leaves
2 whole star anise
1 cinnamon stick
2 teaspoons whole black peppercorns
1 teaspoon whole white peppercorns
1/2 teaspoon cornstarch, dissolved in
2 teaspoons water

1
Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
2
Add salmon and turn to coat in marinade.
3
Cover and refrigerate for 20 minutes and up to 1 hour.
4
Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
5
Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
6
Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
7
Remove fish from marinade and place on rack.
8
Pour marinade into a small saucepan and set aside.
9
Place pan, uncovered, over high heat.
10
When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
11
Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
12
Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
13
Strain sauce into a bowl, discarding solids.
14
If you plan to serve the fish hot, serve with the sauce on the side.
15
Otherwise, serve at room temperature with no sauce.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup low sodium soy sauce, 1/4 cup chinese rice wine, 1 tablespoon minced ginger, 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute, and more.

Yes, Szechuan-Style Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Szechuan-Style Smoked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions