Remove the skin of the salmon fillet. Rinse the fillet with cold running water and dry it well. Peel off the remaining bones and divide the fillet into 6 equal portions.
Line a wok with aluminum foil. Add the tea and heat on the stove until it begins to smoke. Spread the fillet portions all around on the wok rack and cover.
Reduce the heat a little and smoke the fillets warm for about 30 minutes. During this time, set the extractor hood to full power.
Season the salmon fillets to taste and serve lukewarm
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