Easy Smoked Cod
A quick brine infuses flavor and moisture into the fish, turning this Smoked Cod into a flavorful dish everyone will love!
Prep Time1 hour hr
Cook Time1 hour hr
Total Time2 hours hrs
Keyword: cod, cod fish, cod recipes, fish filets, smoked cod, smoked fish, smoked fish filets
Servings: 4 servings
Author: Chef Jenn
- 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
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.
**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.
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