Earl Grey Poached Salmon

Earl Grey Poached Salmon

The invigorating flavours of Ceylon tea combined with the citrusy notes of bergamot in our classic Earl Grey add a subtle twist to this poached salmon recipe. Perfect for a healthy new year’s kick or a light summer evening supper.


Serves 2

  • 2 fillets of salmon with skin on
  • 4 Cartwright & Butler Earl Grey loose leaf pyramid tea bags
  • 500ml boiling water
  • 2 lemons
  • Juice from a small orange
  • 2 tsp brown sugar


To prepare

You will need to prepare the tea before cooking the salmon, ideally the day before to ensure the flavours are fully steeped

  1. Add the boiling water, tea bags, the juice from 1 lemon and the sugar to a heat proof jug and allow to steep (ideally for overnight and for a minimum of 10 minutes)
  2. Remove the tea bags and add the tea to a deep sided frying pan. Bring to a gentle simmer over a low heat
  3. Poach the salmon for 8-10 minutes, skin side down
  4. Remove the salmon and place onto a paper towel
  5. Serve with lemon wedges and a salad of your choice

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