Sunday supper: Earl Grey Roast Salmon

Serves 4 to 6.

Earl Grey tea has a slight smokiness, and is aromatic and zesty with bergamot oil — both characteristics that complement the richness of fresh salmon. Marinating the fish in tea and citrus zest creates a unique flavor that will be a talker. Loose-leaf tea is best here, but tea bags will work. You’ll need to start this in advance to give the salmon time to marinate. Serve with a fresh green salad and crusty bread or potatoes. From “Pull Up a Chair,” by Martha Collison (Kyle, 2025).

Directions

For the marinade, brew the loose-leaf tea or 2 of the tea bags in the measured hot water for 4 to 5 minutes. Strain into a shallow container that is large enough to fit the salmon fillet and set the soaked tea leaves to one side (discard the tea bags). 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 flavors to meld for at least 1 hour and up to 12 hours.

Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil and drizzle with half a tablespoon of the olive oil. Remove the salmon from the 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 tea bag), and 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.