Main - Oolong Tea-Cured Salmon

Recipe: Oolong Tea-Cured Salmon

3 minutes to read
Lauren Taylor

Lauren Lulu Taylor

Recipe Creator

Difficulty: Easy

Ready In: 12 Hours

Serves: 4

I love cooking with tea. Its infusion of flavors can transform the simplest of dishes into something unique and special. In this recipe, I’ve chosen to work with Oolong tea, but feel free to experiment with other teas like jasmine or Earl Grey.

Every week, I make a new batch of cured salmon. As the cost of salmon continues to rise, this recipe offers an excellent solution to make the fish go a little further. The tea infusion, combined with the curing process, yields a flavorful and versatile salmon that can be a centerpiece in various dishes.


  • ¼ cup sugar
  • ¼ cup salt (consider Himalayan pink rock salt for added flair)
  • 2 Tbsp Oolong tea
  • ½ kg skinless salmon filet, sashimi quality


1.  Curing mixture

In a small bowl, blend the Oolong tea, salt and sugar to create curing mixture.

2.  Prepare the wrap

Prepare a large piece of plastic wrap. Place half of the curing mixture in the center of the plastic wrap.

3.  Coating

Lay the skinless salmon piece on top of the curing mixture. Generously coat the salmon with the remaining half of the curing mixture, ensuring even coverage.

4.  Wrapping

Carefully wrap the salmon in a plastic wrap, similar to wrapping a present. Ensure it’s securely wrapped. Place the wrapped salmon in a container and add some weight on top. Canned vegetables work well for this purpose.

5. Place in refrigerator 

Place in refrigerator for 12 hours. After the curing period, remove the salmon from the refrigerator. Rinse it under cold water. Pat the salmon dry.

6. Slice

Lay the cured salmon on a cutting board. With a sharp knife, slice it diagonally off the skin into elegant pieces.

Slice the salmon
Slice the salmon.

The sliced salmon keeps well for about a week in the refrigerator. Here, I served it with slivers of lemon rind and a dollop of beetroot-infused sour cream.

Final - Oolong Tea-Cured Salmon
Ready to serve.

We hope that you will enjoy this dish. For more great ideas on how to spice up your meals, please see our Recipes.

Lauren Lulu Taylor is the co-founder of the award-winning Artisan Food Company, Secret Kiwi Kitchen. With a passion for all things natural and delicious, the company specialises in selling premium baking mixes and dried edible flowers. 

Lulu has also co-authored the cookbook “Real Thai Cooking” and authored her own book on the culinary versatility of edible flowers, titled “Feasting on Flowers”

With a diverse background as an American Kiwi of European and Asian ancestry, Lulu appreciates cultural diversity and believes in the power of food to connect people from all backgrounds.

Lulu’s love for cooking and creating delicious food products stems from a personal journey. Growing up with a mother who battled cancer, Lulu experienced first hand the importance of using the best, chemical-free ingredients in food prepared at home. This experience ignited her passion for natural foods and a commitment to promoting well-being and connection through her culinary endeavours.

You can also follow Lauren by visiting LaurenLuluTaylor.

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