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Name of Event

Australia Day

Cuisine From



Salmon infused with delicate tea smokiness


Yield 4 persons
Preparation time 20-25 minutes
Cooking time 10-12 minutes
Main Ingredient Salmon & Tea



  • Mix the following ingredients and divide (1/2 for Salmon & 1/2 for drizzle):
  • 1 tbs mint tea leaves (black tea or other aromatic teas such as earl grey ,can be used)
  • 1 tbs ground cilantro/coriander
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp ground black pepper.


  • :4 filets, skin-on 1/2 - 3/4 lb per filet
  • 1 tbs olive oil
  • 2 tbs mint tea leaves
  • 1/2 of reserved Tea-Rub (about 2 tbs)
  • 2 cups wood chips (alder, cedar, apple or wood of choice #), soaked for 15 minutes;
  • Heavy aluminum foil


  • 1/2 of reserved Tea-Rub (about 2 tbs)
  • 1 tbs dijon mustard;
  • 2 tbs  balsamic vinegar (white if available)
  • 4 tbs olive oil.

# Use a delicate flavored wood so as not to overpower the taste of the salmon

We recommend Teavana for all your tea needs as they the best selections as well as very competitive prices, Fantastic gift ideas as well.


  1. Combine all Tea-Rub ingredients in a small bowl. Divide Tea-Rub in 1/2 (reserve 1/2 to sprinkle on top of salmon & 1/2 for drizzle).
  2. Pat dry salmon with paper towels. Brush salmon with olive oil and sprinkle with ½ of tea-rub.
  3. Cut out four rectangles of aluminum foil, crimp edges until each tray measure 7 X 5 inches. Cut small slits in bottom of trays. Put 1/2 cup soaked wood chips and 1/2 tbs mint tea in each tray.
  4. Place salmon skin-side down on top of tea and wood chips.
  5. Turn all BBQ burners on high and heat grill with lid on down until very hot, about 15 minutes. Scrape grate clean with grill brush.
  6. Place foil trays with salmon over fire, cover and grill until center of fillet is opaque, about 10 minutes.
  7. Meanwhile, whisk, Dijon and vinegar and gradually add the oil. Season with reserved Tea-Rub to make drizzle.
  8. Remove trays from grill. Slide metal spatula between skin and flesh. Transfer to platter and drizzle with olive oil Tea-Rub. Garnish with salad greens of choice