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Smoked Cod

Alright, folks, gather ’round because today we’re diving headfirst into the smoky, flavorful world of smoked cod. I’ve always been a seafood lover, and this delectable dish is one of my all-time favorites. So, get ready to embark on a culinary adventure with me, as I spill the beans (or should I say, cod) on how to make the most mouthwatering smoked cod you’ve ever tasted!

smoked cod

How to Make Smoked Cod

Let’s kick things off with the basics. Making smoked cod is like a piece of cake, well, cod in this case. Here’s a simplified rundown of the process:

  1. Selecting the Freshest Cod: Start with the freshest cod you can find. It’s like the foundation of a house; if it’s not solid, the rest won’t be either.
  2. Brine It: Give your cod a nice bath in a flavorful brine. Trust me; this is the secret sauce that makes your cod oh-so-tasty.
  3. Patience is a Virtue: Let your cod soak in that brine for a few hours or even overnight. It’s like marinating a steak – the longer, the better.
  4. Fire Up the Smoker: Now, it’s time to fire up your smoker. But what type of wood or pellets should you use? Hold tight; I’ll spill the beans on that in a bit!
  5. Smoke ‘Em Good: Once your smoker’s ready, place your cod on the racks, and let it bask in that smoky goodness for a couple of hours. Keep the temperature low and slow, like a relaxing beach day.
  6. The Smokin’ Finish Line: Your smoked cod is ready when it’s golden, flaky, and full of flavor. Time to dig in, my friends!

What Type of Wood/Pellets to Use

Now, let’s talk about that all-important choice of wood or pellets for your smoker. You know, it’s like choosing the right seasoning for your steak. So, what’s the deal?

  • Alderwood: This mild wood is like the gentle whisper of the smoking world, perfect for delicate fish like cod. It imparts a subtle, sweet, and smoky flavor.
  • Applewood: Applewood is like the sweet symphony of the smoking world. It adds a touch of fruitiness that pairs incredibly well with cod, making your taste buds dance with joy.
  • Hickory: Hickory is your guy if you want a robust, bold flavor. It’s like the loud rock concert of the smoking world, turning your cod into a smoky sensation.
  • Mesquite: Mesquite wood is like a spicy dance partner. It brings a unique, intense smokiness, perfect for those who love a bit of heat in their fish.

Remember, it’s all about personal preference. Go with the wood or pellet that makes your taste buds dance a little happy. Experiment and find your perfect match!

smoked cod traeger

Extra Tips

I’ve been down this smoky road before, so here are some tips to ensure your smoked cod turns out top-notch:

  1. Pat Dry: Before you start, pat your cod dry. It’ll help the brine penetrate deeper, just like a good massage.
  2. Brine Wisely: Play around with your brine. Add spices, herbs, or even a hint of citrus for a zesty twist. Be a little adventurous; it’s all about the flavor!
  3. Smoke Low and Slow: Keep that smoker temperature low and slow. Your cod is like a fine wine – it needs time to mature its flavors.
  4. Keep an Eye on the Smoke: Check your smoker’s temperature and the amount of smoke regularly. Consistency is key, folks!
  5. Flavorful Marinades: Don’t stop at brining. Add a flavorful marinade before smoking. The more flavor, the better.
  6. Check for Doneness: The flakiness of your cod is the ultimate sign of perfection. When it flakes easily, it’s done.

What to Serve

Let’s get to the fun part – what to serve with your perfectly smoked cod. I mean, cod’s great by itself, but why not elevate the experience?

  • Creamy Mashed Potatoes: The creamy, buttery goodness of mashed potatoes complements the smokiness of cod beautifully.
  • Lemon Butter Sauce: A zesty, homemade lemon butter sauce adds a burst of citrusy freshness to your cod. It’s like a match made in seafood heaven!
  • Roasted Vegetables: Roasted veggies bring color, texture, and an extra layer of flavor to your plate. They’re like the supporting cast of your seafood show.
  • Crispy Green Salad: A crisp green salad adds a refreshing contrast to the smoky cod. It’s like a palate cleanser between bites.
  • Crusty Bread: Don’t forget a hunk of crusty bread to soak up any leftover juices or sauces. It’s like the mop of the culinary world.

smoked cod fillet

So there you have it, my friends, a flavorful journey into the world of smoked cod. It’s a diversatile dishull of character, just like a seasoned actor in a blockbuster movie.

Now, I encourage you to roll up your sleeves, fire up that smoker, and give this delightful recipe a whirl. And when you do, remember to savor every bite of that smoky, flaky goodness. It’s a seafood symphony you won’t soon forget!

As I sign off, I want to thank you for joining me on this culinary adventure. Until next time, keep your spirits high, your smokers smokin’, and your cod smokin’ hot! And as they say, “Life’s too short for bland food!”

Smoked Cod

Discover the ultimate smoked cod recipe! Perfectly seasoned and grilled to perfection. Impress your guests with this mouthwatering dish.

Course Main Course
Prep Time 30 minutes
Cook Time 2 hours
Servings 4


  • 2 pounds fresh cod fillets

For the Brine:

  • 4 cups cold water
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 2 cloves garlic smashed
  • 1 lemon sliced
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 2 sprigs fresh thyme

For the Lemon Butter Sauce:

  • 1/2 cup unsalted butter
  • 2 cloves garlic minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tablespoon fresh parsley chopped
  • Salt and black pepper to taste



  1. Combine the cold water, kosher salt, granulated sugar, smashed garlic cloves, lemon slices, bay leaf, black peppercorns, and fresh thyme in a large mixing bowl. Stir until the sugar and salt are completely dissolved.
  2. Place the cod fillets into a large resealable plastic bag.
  3. Pour the brine mixture into the bag with the cod. Seal the bag and refrigerate for a minimum of 2 hours, or overnight for the best flavor.

Preparing the Smoker

  1. Before you're ready to smoke the cod, prepare your smoker according to its instructions. Preheat it to a temperature of 200-225°F (95-110°C).
  2. Add the wood or pellets of your choice to the smoker. Remember the wood recommendations from earlier: Alderwood for a mild flavor, Applewood for a fruity touch, Hickory for boldness, and Mesquite for some heat.

Smoking the Cod

  1. Remove the cod from the brine, pat it dry with paper towels, and let it sit at room temperature for about 15 minutes.
  2. Place the cod fillets on the smoker racks, leaving some space between each piece for the smoke to circulate.
  3. Close the smoker and let the magic happen. Smoke the cod at the preheated temperature for 2-3 hours, or until the fish is golden and flakes easily.

Making the Lemon Butter Sauce

  1. While the cod is smoking, let's whip up that zesty lemon butter sauce. In a saucepan over low heat, melt the unsalted butter.
  2. Add the minced garlic and cook for a minute or until fragrant. Be careful not to brown the garlic.
  3. Stir in the lemon zest, lemon juice, and fresh chopped parsley. Season with salt and black pepper to taste. Keep it warm until you're ready to serve.


  1. Once your cod is perfectly smoked and ready, remove it from the smoker. Let it rest for a few minutes.
  2. Gently transfer the smoked cod fillets to a serving platter. Use a basting brush to coat them with the delicious lemon butter sauce generously.
  3. Serve your smoked cod hot, garnished with extra lemon slices and a sprinkle of fresh parsley.
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