Easy Smoked Cod

Flaky, delicious, and lightly smoked, Smoked Cod is a fish lovers dream come true. Meaty cod smokes perfectly, and it’s really quite simple to make! Love fish? Give this Smoked Cod recipe a try, and wow everyone!

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Smoked Cod is an incredibly versatile and delicious seafood dish. It’s simple to make, yet the subtle smoky flavor in this hot smoke recipe makes it a true culinary delight. It can be served as an appetizer, main course or side dish, depending on your preference. I also love that it can be used as an ingredient in other dishes, so make some extra!

The secret behind the best-tasting smoked cod is a quick brine before smoking. You want to get some extra moisture into the fish before smoking it; otherwise, you could end up with dried-out fish.

Pairing the mild flavor and sweetness of cod fish with smoke is a win-win. I use a Traeger pellet grill/smoker, and this Traeger smoked cod turns out perfectly every time. You can use any smoker that’s capable of holding a consistent temperature.

Any kind of pellet will do, and for quick smokes like this, I like to use a good hardwood blend. But, use what you have on hand.

Ingredients

• Fresh cod loins – Fresh cod has a much better texture than frozen and thawed. If you must use frozen, thaw it slowly in the fridge overnight and pat it very dry before brining.
• Honey – Or sugar. Honey adds more complex flavor than sugar, but granulated sugar works as a substitute.
• Salt – I use Kosher salt.
• Water – Use cold water for the brine. Hot water will start cooking the fish.

How To Make The Best Smoked Cod Fish

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by checking the cod fillets carefully for any pin bones. If you find any, remove them with fish tweezers or clean kitchen tweezers to ensure the fish is completely boneless.

In a large bowl or container, dissolve the honey and salt in 2 cups of hot tap water. Stir until the salt is fully dissolved, then add the remaining cold water to cool the brine.

Submerge the cod in the honey-salt brine and refrigerate for 1 hour. This simple brine helps the fish stay moist and adds a subtle sweetness that pairs beautifully with the smoke.

Preheat your Traeger pellet grill or another smoker to 225°F according to the manufacturer’s instructions. Mild woods like apple, alder, or cherry work especially well with delicate fish. Remove the cod from the brine and rinse it under cool water. Pat the fish dry thoroughly with paper towels.

Place the cod directly onto the smoker grates or on a smoker-safe wire rack. Smoke the fish at 225°F until it reaches an internal temperature of 145°F when checked with a reliable digital meat thermometer. The fish should flake easily with a fork when done.

Remove the cod from the smoker and serve immediately. Enjoy warm.

Chef Jenn’s Tips

• Use good quality cod – I like smoking cod loins.
• I prefer fresh fish because it has a better texture when cooked VS frozen and thawed cod.
• You can use white sugar instead of honey in the brine.
• Brining the cod fillets or loins adds salt and moisture. Don’t brine the fish for more than 2 hours or your fish could end up too salty.
• The exact smoking time depends on the size of your cod loins. Always smoke to temp, not time. Aim for 145-F.

Make It A Meal

Wondering what to serve with Smoked Cod? I love pairing this flavorful fish with something creamy, like Smoked Mac and Cheese or Pasta with Ricotta and Tomatoes. Add a salad or your favorite veggie to round out the meal. Don’t forget about dessert – this Buttermilk Banana Cake is delish!

Storage

Fish won’t keep long in the fridge, so plan to eat your Smoked Cod within 2-3 days of cooking it.