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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!

Smoked Cod on a cutting board with lemon and parsley.

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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.

Smoked cod filet on a black plate with lemon.

What you’ll love about Smoking Cod


  • Smoked cod is sweet, smoky, flaky, moist, and oh-so-good!
  • This is an easy smoked fish recipe – anyone can make it!
  • Use any pellets – you don’t need anything special!

Ingredients

  • Fresh cod loins – Fresh cod has a much better texture than frozen and thawed.
  • Honey – Or sugar.
  • Salt
  • Water
Honey and salt in a dish ready for the brine.

How To Make The Best Smoked Cod Fish

  1. Make sure your cod is boneless – if not, use tweezers to pull out any bones.
  2. Dissolve the honey and salt in 2 cups of hot tap water, then add the remaining cold water.
  3. Brine the cod in the honey, salt, and water for an hour in the fridge.
  4. Preheat your Traeger pellet grill (or another smoker) to 225-F as per the manufacturer’s instructions.
  5. Rinse the fish, then smoke it at 225-F until it reaches an internal temperature of 145-F. Use a good digital meat thermometer to test it.
  6. Dig in!
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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.

Recommended

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.

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Smoked Cod on a cutting board with lemon and parsley.
Print Pin
4.22 from 19 votes

Easy Smoked Cod

A quick brine infuses flavor and moisture into the fish, turning this Smoked Cod into a flavorful dish everyone will love!
Course Seafood
Cuisine American
Keyword cod, cod fish, cod recipes, fish filets, smoked cod, smoked fish, smoked fish filets
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4 servings
Calories 139kcal
Author Chef Jenn

Equipment

Ingredients

  • 24 ounces cod loins
  • 1/4 cup honey
  • 1/4 cup kosher salt use half the salt if using table salt
  • 2 cups hot water
  • 6 cups ice cold water

Instructions

  • Make sure your cod is boneless – if not, use tweezers to pull out any bones.
  • Dissolve the honey and salt in 2 cups of hot tap water, then add the remaining cold water.
  • Brine the cod in the honey, salt, and water for an hour in the fridge.
  • Preheat your Traeger smoker (or another smoker) to 225-F as per the manufacturer's instructions.
  • Rinse the fish, pat the cod dry, and then smoke it at 225-F until it reaches an internal temperature of 145-F. Use a good digital meat thermometer to test it.
  • Enjoy!

Notes

**please note: the salt and honey (carbohydrates) are not calculated because I have no way of knowing how much the fish absorbs during the brining process.

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 fish adds salt and moisture. Don’t brine the fish for more than 2 hours, or your fish could become too salty.
  • The exact smoking time depends on the size of your cod loins. Always smoke to temp, not time. Aim for 145-F.

Nutrition

Serving: 6ounces | Calories: 139kcal | Protein: 30g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 73mg | Sodium: 92mg | Potassium: 703mg | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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8 thoughts on “Easy Smoked Cod”

  1. 5 stars
    This is such a great way to prepare cod! I put it on our pellet smoker last night with some apple wood, and it came out perfectly cooked with just the right touch of smoky goodness. Excellent recipe!

    Reply
    • You know, I’ve never tried. I imagine it’d be OK if you vacuum sealed it and then used it in soups or stews. The texture would prob go a little funny to just eat it plain. Let me know how it turns out! ~Jenn

      Reply
4.22 from 19 votes (12 ratings without comment)

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