2½ tablespoons Diamond Crystal kosher salt
1 teaspoon sugar
2 tablespoons Lapsang Souchong tea
1½ pounds wild sockeye salmon fillet, skin on
1 bay leaf
1 shallot, thinly sliced
2 tablespoons capers
About 1 cup safflower or sunflower oil.
1. At least one day before serving, combine the salt, sugar and tea in a small bowl. Lay the salmon on a long piece of foil. Rub the mixture on both sides of the fish. Top with another long piece of foil and tightly crimp the edges. Set a weight on the fish and refrigerate for 24 hours.
2. Rinse off the tea mixture and pat the fish dry with paper towels. Thinly slice horizontally, and lay the slices in a wide, shallow dish. Add the bay leaf and sprinkle with the shallots, capers and enough oil to cover. Let marinate for a few hours or overnight before serving. Serves 4 to 6. –Jill Santopietro for The New York Times Magazine.