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.
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
How To Make The Best Smoked Cod Fish
- 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 pellet grill (or another smoker) to 225-F as per the manufacturer’s instructions.
- 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.
- Dig in!
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs
and so much more!
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.
Easy Smoked Cod
Equipment
- hardwood pellet blend
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
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
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.
