Store Location

Tea Talk
2600 South Road

Poughkeepsie, N.Y. 12601
Phone: 845.204.9668

Store Hours

Tea House Hour:

Monday - Thursday

10AM - 8pm


10AM - 8pm


10AM -  8pm


11PM - 6PM

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Tea Time for Salmon by Tasting table

We adapt this smoky salmon recipe from Tasting Table, it is surprising tasty




3 tablespoons Lapsang Souchong black tea

¼ cup kosher salt

3 tablespoons granulated sugar

One 1¼-pound piece center-cut, skin-on salmon, pin bones removed




1. Cure the salmon: To a spice grinder or coffee mill, add the Lapsang souchong tea and pulverize until very fine. Transfer the ground tea to a small bowl and stir in the salt and sugar. Pour half of the tea cure into an 8-inch container. Set the salmon on top, skin side down. Pour the remaining tea cure over the salmon and pat lightly to evenly coat the surface. Cover the container and refrigerate for at least 8 hours and up to 12 hours.
2. Remove the salmon from the refrigerator and rinse it under cold water, letting the water remove the excess tea cure (don't rub the salmon to remove the cure). Blot the salmon dry with paper towels and set it on a cutting board.
3. If serving the salmon cured: Use a very sharp knife to slice the salmon paper-thin on a bias and against the grain. Arrange on a platter and serve.
4. If poaching the salmon: Preheat the oven to 250°. Place the cured, rinsed salmon in a medium oven-safe saucepan or casserole (the salmon shouldn't touch the edges of the pan) and pour enough olive oil over the salmon to barely submerge it. Place the saucepan in the oven and poach until the fish is pale pink across its entire surface with barely white edges, and the oil smells very fragrant, 18 to 20 minutes.
5. Transfer the poached salmon to a paper-towel-lined plate, then use 2 forks to flake the salmon. Place the flaked salmon on a plate, drizzle with more olive oil, and serve with a pinch of flaky salt.