Easy Smoked Cod
A quick brine infuses flavor and moisture into the fish, turning this Smoked Cod into a flavorful dish everyone will love!
Servings: 4 servings
Calories: 139kcal
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
**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