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Smoked Cod on a cutting board with lemon and parsley.
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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!
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Seafood
Cuisine: American
Keyword: cod, cod fish, cod recipes, fish filets, smoked cod, smoked fish, smoked fish filets
Servings: 4 servings
Calories: 139kcal
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.
  • Enjoy!


**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