Earl Grey roast salmon recipe
Aromatic and zesty, this flaky fish is a perfect centrepiece on any dinner table

Earl Grey tea has a slight smokiness, and is aromatic and zesty with bergamot oil, said Martha Collison. These characteristics make it a perfect complement to the richness of fresh salmon. Marinating the fish in tea and citrus zest creates a unique flavour that is sure to be a talking point. Loose-leaf tea works best here, but tea bags will be fine if you don't have any to hand.
Ingredients (serves 4-6)
- 2 tbsp loose-leaf Earl Grey tea (or 3 teabags)
- 250ml (9fl oz) boiling water
- zest of 1 orange
- 1 lemon, zested and sliced
- 2 tsp sea salt flakes
- side of salmon, skin on (about 800g/1lb 12oz)
- 1 tbsp olive oil
- 1⁄2 tsp soft light-brown sugar
Method
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- For the marinade, brew the loose-leaf tea or 2 of the teabags in the measured hot water for 4-5 minutes. Strain into a shallow container that is large enough to fit your salmon fillet and set the soaked tea leaves to one side (discard the teabags).
- Allow the tea to cool to room temperature, then add half the orange zest, half the lemon zest and 1 teaspoon of the sea salt flakes. Stir until the salt has dissolved, then lay the salmon in the marinade, skin-side up.
- Chill and allow the flavours to penetrate for at least 1 hour and up to 12 hours.
- Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment or foil and drizzle with half marinade, allowing any excess to drip off, and place on the prepared baking tray, skin-side down.
- In a small bowl, combine the remaining citrus zest and sea salt flakes with the brown sugar. Add 2 tablespoons of the reserved soaked tea leaves (or half the contents of the remaining dry teabag), then massage this mixture over the flesh of the salmon. Drizzle with the remaining olive oil, then arrange the lemon slices across the top of the salmon.
- Roast for 20-25 minutes, until the salmon is cooked through, opaque and flakes away when pressed with a knife. Serve hot or cold, with your chosen accompaniments. I like to serve this with fresh green salad and crusty bread or potatoes.
Taken from "Pull Up a Chair by Martha Collison", published by Kyle Books. To buy from The Week Bookshop, visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
The Pentagon's missing missiles
Feature The U.S. military is low on weapons. Can it restock before a major conflict breaks out?
-
Rescissions: Trump's push to control federal spending
Feature The GOP passed a bill to reduce funding for PBS, NPR and other public media stations
-
The knives come out for Pam Bondi
IN THE SPOTLIGHT She wasn't Trump's first pick to lead the Justice Department. After months of scandals and setbacks, is the attorney general's MAGA shelf life winding down?
-
The Coldplay kiss cam affair: a cautionary tale
In the Spotlight The pair became 'the most googled people on the planet' after getting caught having an affair at a Coldplay concert
-
Connie Francis: superstar of the early 1960s pop scene
In the Spotlight The 'Pretty Little Baby' and 'Stupid Cupid' singer has died aged 87
-
Friendship: 'bromance' comedy starring Paul Rudd and Tim Robinson
The Week Recommends 'Lampooning and embracing' middle-aged male loneliness, this film is 'enjoyable and funny'
-
6 head-turning homes for town house living
Feature Featuring a roof deck with city views in South Carolina and a renovated Harlem brownstone in New York City
-
Bookish: delightful period detective drama from Mark Gatiss
The Week Recommends 'Cosy crime' series is a 'standout pleasure' in an Agatha Christie-style formula
-
Music Reviews: Justin Bieber, Wet Leg, and Clipse
Feature "Swag," "Moisturizer," and "Let God Sort Em Out"
-
Film reviews: Eddington and Don't Let's Go to the Dogs Tonight
Feature A New Mexico border town goes berserk and civil war through a child's eyes
-
Art Review: Hilma af Klint's What Stands Behind the Flowers
Feature Museum of Modern Art, New York City, through Sept. 27