Unlock the secret to incredibly flavorful and moist seafood with this exceptional Smoked Cod recipe. Flaky, tender, and infused with a delicate smoky essence, this dish is a dream come true for any fish enthusiast. Whether you’re a seasoned pitmaster or a beginner to smoking, this guide makes it incredibly simple to achieve perfectly smoked cod. Prepare to impress everyone with this culinary delight!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
Smoked Cod is an incredibly versatile and delicious seafood dish that truly elevates the humble cod. It’s remarkably simple to make, yet the subtle, nuanced smoky flavor imparted by this hot smoke recipe transforms it into a true culinary delight. From a sophisticated appetizer to a hearty main course or a delicate side dish, its adaptability allows it to fit seamlessly into any meal plan. One of my favorite aspects of this recipe is its potential as an ingredient in other dishes, so I always recommend making a little extra for future culinary creations!
The secret behind achieving the best-tasting, melt-in-your-mouth smoked cod lies in a crucial step: a quick brine before smoking. Many novice smokers skip this, leading to dry, unappealing fish. However, this simple brining process infuses the fish with essential moisture and flavor, preventing it from drying out during the smoking process and ensuring a succulent, flaky texture every time. The balanced salt and sweetness from the brine also pre-season the cod, creating a more profound flavor profile.
Pairing the mild, slightly sweet flavor of cod fish with the rich aroma of smoke is a truly winning combination. I personally rely on a Traeger pellet grill/smoker, and this Traeger smoked cod consistently turns out perfectly every time. The consistent temperature control and even smoke distribution of a pellet grill make it an ideal choice for delicate fish. However, don’t feel limited – you can achieve fantastic results using any smoker capable of maintaining a consistent low temperature, whether it’s an electric smoker, a charcoal smoker with a smoke box, or even an offset smoker. The key is stable heat.
Regarding wood pellets, almost any kind will do, but for quick smokes like this, I often opt for a good hardwood blend like hickory, oak, or fruitwoods (apple, cherry). These blends offer a balanced smoke profile that enhances the cod without overpowering its delicate flavor. However, feel free to use whatever wood pellets or wood chips you have readily available; the most important thing is to get that delicious smoke into your fish!
Why You’ll Adore This Easy Smoked Cod Recipe
- Incredible Flavor and Texture: Smoked cod boasts a delightful combination of sweet, smoky, flaky, and moist textures. Each bite is a savory revelation that will leave you craving more.
- Effortlessly Simple: This is truly an easy smoked fish recipe that anyone can master. With minimal prep and straightforward steps, you don’t need to be a barbecue expert to achieve gourmet results.
- Flexible with Wood Pellets: No need to buy special, expensive wood. Use any hardwood pellets or chips you have on hand – the cod will absorb the smoke beautifully, regardless of the specific variety. This flexibility makes it an accessible option for all home smokers.
- Healthy and Lean: Cod is a lean protein source, and smoking it adds fantastic flavor without extra fats. It’s a wholesome way to enjoy delicious seafood.
- Versatile for Meals: Enjoy it hot off the smoker, flaked into salads, mixed into tacos, or served with your favorite side dishes. Its versatility is unmatched!
Essential Ingredients for Smoked Cod
Crafting the perfect smoked cod requires just a few quality ingredients, focusing on the freshness of the fish and a simple yet effective brine. Here’s what you’ll need:
- Fresh Cod Loins: Opting for fresh cod makes a significant difference in the final texture. Fresh cod loins will hold their shape better and have a much more desirable flaky texture compared to frozen and thawed alternatives. Look for firm, white, and translucent flesh.
- Honey: This adds a touch of sweetness to the brine, balancing the salt and enhancing the natural sweetness of the cod. It also contributes to a beautiful caramelized exterior. If honey isn’t available, granulated sugar works as an excellent substitute.
- Salt: Essential for the brine, salt not only seasons the fish but also helps in the osmosis process, drawing moisture into the fish cells to prevent dryness during smoking. Kosher salt is preferred for its pure flavor and larger crystals, which are easier to measure accurately than fine table salt. If using table salt, remember to reduce the quantity by half.
- Water: Used to create the brining solution. A combination of hot and cold water helps dissolve the salt and honey quickly while bringing the brine to the optimal temperature for the fish.
How To Make The Best Smoked Cod Fish: A Step-by-Step Guide
Follow these straightforward steps to prepare perfectly smoked cod that’s moist, flaky, and packed with flavor:
- Prepare the Cod: Carefully inspect your cod loins to make sure they are completely boneless. If you find any bones, use a clean pair of fish tweezers or needle-nose pliers to gently pull them out. Running your fingers along the length of the fillet will help you locate any hidden pin bones.
- Mix the Brine: In a large bowl or container, dissolve the honey and salt in 2 cups of hot tap water. Stir until both are completely dissolved. Then, add the remaining 6 cups of ice-cold water to cool down the brine, ensuring it’s at a safe temperature for the fish.
- Brine the Fish: Submerge the cod loins completely in the honey, salt, and water solution. Place the container in the fridge and brine the cod for precisely one hour. This duration is critical for optimal flavor and moisture without making the fish too salty.
- Preheat Your Smoker: While the fish is brining, preheat your Traeger pellet grill (or any other smoker) to a consistent temperature of 225°F (107°C) as per the manufacturer’s instructions. Ensure your smoker is at the target temperature before placing the fish inside to ensure even cooking and smoke absorption.
- Smoke the Cod: Once brined, remove the cod from the solution and thoroughly rinse it under cold running water to remove excess salt. Pat the fish completely dry with paper towels; a dry surface helps with smoke adhesion and prevents steaming. Then, transfer the cod loins directly onto the smoker grates. Smoke the fish at 225°F (107°C) until it reaches an internal temperature of 145°F (63°C). Always use a reliable digital meat thermometer inserted into the thickest part of the fish to accurately test for doneness.
- Serve and Enjoy: Once the smoked cod reaches the target temperature, remove it from the smoker. Let it rest for a few minutes before flaking it apart or serving whole. Dig in and savor the incredible flavor!
Chef Jenn’s Expert Tips for Perfect Smoked Cod
Achieving the best possible smoked cod comes down to a few key details. Here are my top tips to ensure your fish is always delicious and perfectly cooked:
- Quality Matters: Always start with good quality cod. I highly recommend using cod loins, which are thicker, more uniform cuts from the back of the fish, ensuring even cooking and a more substantial bite.
- Fresh is Best: While frozen cod can work in a pinch, I strongly prefer using fresh fish. Fresh cod retains a significantly better texture when cooked, resulting in a flakier, more succulent end product compared to cod that has been frozen and thawed.
- Honey Alternative: If you don’t have honey on hand or prefer not to use it, don’t worry! You can easily use an equal amount of white granulated sugar in the brine to achieve a similar balance of sweetness and aid in browning.
- Brining Time is Crucial: The brining step is vital for adding both salt and moisture to the cod fillets or loins, which prevents them from drying out during the smoking process and enhances their flavor. However, it’s a delicate balance. Do not brine the fish for more than 2 hours, as over-brining can result in fish that is excessively salty and can change its texture. One hour is typically ideal for standard-sized cod loins.
- Smoke to Temperature, Not Time: The exact smoking time for cod can vary greatly depending on the thickness of your loins, the ambient temperature, and the consistency of your smoker. Therefore, always smoke to internal temperature, not time. Your goal is to reach an internal temperature of 145°F (63°C) in the thickest part of the fish. A reliable digital meat thermometer is your best friend here.
- Pat Dry for Best Results: After brining and rinsing, always pat the cod completely dry with paper towels. A dry surface allows the smoke to adhere better to the fish, creating a more pronounced smoky flavor and a better exterior texture, preventing it from steaming.
- Wood Choice: While any hardwood blend works, consider milder woods like apple, cherry, or alder for cod. These fruitwoods impart a gentle smoke that complements the delicate fish without overwhelming it.
Recommended Pairings & Recipes
If you love this Smoked Cod, you might also enjoy these other fantastic seafood and smoked dishes:
Make It A Meal: Serving Suggestions for Smoked Cod
Wondering what delightful dishes to serve alongside your perfectly Smoked Cod? Its delicate, smoky flavor pairs wonderfully with a variety of sides, allowing you to create a simple weeknight dinner or an impressive spread for guests. I especially love pairing this flavorful fish with something rich and creamy, which provides a lovely contrast to the lean, smoky cod.
Consider classic comfort foods like Smoked Mac and Cheese for a hearty and indulgent combination. The creamy, cheesy pasta complements the fish beautifully. Alternatively, a lighter pasta dish like Pasta with Ricotta and Tomatoes offers a fresh and vibrant counterpoint, with the ricotta adding a subtle creaminess. To round out the meal and add some essential freshness and vitamins, incorporate a crisp salad – a Mexican street corn salad could add a zesty, smoky kick, or a simple green salad with a bright vinaigrette would be perfect. Don’t forget about your favorite roasted or grilled veggie; asparagus, broccoli, or even a medley of seasonal vegetables would be excellent choices. And for a sweet finish to a truly satisfying meal, this delightful Buttermilk Banana Cake is an absolutely delicious option!
Storage & Leftovers
Smoked fish is best enjoyed fresh, but you can certainly store leftovers. Due to its delicate nature, fish won’t keep long in the fridge. Plan to enjoy your delicious Smoked Cod within 2-3 days of cooking it. Store it in an airtight container to maintain freshness and prevent any odors from permeating other foods. Leftover smoked cod flakes beautifully into salads, sandwiches, or even makes for excellent fish tacos!
Print
Pin
Easy Smoked Cod
Equipment
- Traeger Smoker
- 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 Additional Tips
- Use good quality cod – I like smoking cod loins for their consistent size and texture.
- I prefer fresh fish because it consistently offers a better texture when cooked compared to frozen and thawed cod.
- You can easily substitute white granulated sugar for honey in the brine if needed.
- Brining the fish is key for adding salt and moisture, but be careful not to overdo it. Don’t brine the fish for more than 2 hours, or your fish could become too salty.
- Always smoke to an internal temperature of 145°F (63°C), not based on a set time. Fish thickness and smoker variations can greatly affect cooking duration.
- Ensure your fish is patted thoroughly dry before it goes into the smoker. This promotes better smoke adherence and a superior texture.
Nutrition Information
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, particularly regarding absorbed brine ingredients.
Want More Delicious and Easy Recipes?
- Steaks on the Blackstone Griddle
- Smoked Lamb Chops
- Hearty Leftover Roast Beef Stroganoff
- Smoked Shotgun Shells (Appetizer)