Jasmine Tea-Smoked Salmon with Ginger-Soy Glaze

Season the salmon fillets with kosher salt and 1 teaspoon of brown sugar. Let sit at room temperature for 15 minutes.

Rinse the salmon quickly under cold water to remove excess surface salt, then pat completely dry with paper towels. Place the fillets skin-side down on a wire rack set inside a baking sheet and refrigerate uncovered for 30 minutes to let the surface air-dry and form a tacky pellicle.

While the salmon dries, prepare the wok. Line the inside of a heavy carbon steel wok completely with two layers of heavy-duty aluminum foil, leaving plenty of overhang to seal the lid later.

In the bottom of the foil-lined wok, combine the raw rice, 1/2 cup brown sugar, jasmine tea leaves, star anise, cinnamon stick, Sichuan peppercorns, and orange peel. Mix slightly.

Set a lightly oiled round wire rack inside the wok directly over the smoking mixture, ensuring the rack sits at least 1 inch above the ingredients.

Place the air-dried salmon fillets skin-side down on the wire rack. Cover the wok tightly with its lid. Wrap the overhanging foil up and over the edges of the lid to create an airtight seal.

Place the wok over high heat. Once you see thin wisps of smoke beginning to escape the foil seal (about 3 to 4 minutes), immediately reduce the heat to medium-low. Smoke for 10 minutes.

Turn off the heat and let the wok sit undisturbed for 3 minutes to allow the smoke to settle before opening.

While the salmon is smoking, combine the soy sauce, honey, ginger, garlic, and sesame oil in a small saucepan. Simmer over medium heat for 2 minutes until slightly thickened and glossy.

Carefully open the wok away from your face to avoid the hot steam. Transfer the smoked salmon to plates and brush the warm ginger-soy glaze generously over the top before serving.