Smoked black cod combines the buttery, rich flavor and texture of black cod, also called sablefish, with the deep, complex flavor of smoke to deliver a delicious main course that tickles every tastebud you have.
I recently discovered black cod, and I was instantly hooked. I've been trying it in all kinds of ways, and one of my favorite recent experiments was smoking it. Smoked fish is always great, but when you add smoke to this fish, you've got pure magic.
Smoked Sablefish
This was inspired by my smoked catfish recipe on this site, and pairs well with this amazing Italian cheese bread recipe. Put them together and it's like a trip to your favorite seafood restaurant but you never have to leave the house!
Ingredients
It only takes a handful of ingredients to make this delicious smoked cod. The best part is that outside of the fish, you most likely have all of the ingredients in your kitchen already.
- Black cod filets
- Kosher salt
- Brown sugar
- Onion powder
- Garlic powder
See the recipe card at the end of the post for quantities and cooking times.
Instructions
Step 1: Prepare the Fish
Rinse the fish with cold water and pat dry.
Step 2: Make the Dry Rub/Brine
Combine all the dry ingredients and mix well.
Step 3: Brine the Fish
Press the dry rub or brine onto the fish, as evenly as possible. Then, cover the fish in plastic wrap and place it in the refrigerator for three hours.
Step 4: Allow the Fish to Rest
Take the fish out of the refrigerator and rinse off the brine. Then, pat fish dry and place it back in the refrigerator on a cookie sheet for another three hours.
Step 5: Smoke the Fish
Smoke the fish for two to three hours, depending on the size of your fillets, and then serve and enjoy.
Hint: It's often easier to brine the fish in the afternoon and let it rest in the refrigerator overnight, then smoke it the next day. This ensures that you can eat at a reasonable time.
The instructions for this recipe are just as simple as the ingredient list. All it takes is a little marinading and then smoking.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this smoked sablefish.
- Cod - If you can't find black cod, regular cod will work just as well.
- Regular Salt - While kosher salt is preferred for this recipe, regular salt will work in a pinch.
Variations
Want to personalize this smoked black cod recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Add some cayenne powder to the brine mixture to add a kick of heat to the fish.
- Smoked Paprika - Smoked paprika pairs well with the ingredients in this recipe and the smoke.
If you love recipes like this, you may also enjoy smoked clams.
Storage
This fish will last for three to four days in the refrigerator. For longer storage, you can freeze it for up to a month.
What To Serve With Smoked Black Cod
So, you have your smoked black cod all ready to go. All you need now is the perfect side dish to elevate it to super status. Take a gander at that list that I created and have a next level good meal for you and your family!
Tips
This is an exceptionally easy recipe. It's almost impossible to ruin it, in fact. That being said, I have some tips that will help you make this fish as delicious as possible.
- Because the brining and resting process can take several hours, it's often better to brine the fish in the afternoon and let it set overnight, then smoke it the next day.
- The longer you keep the dry brine on the fish, the saltier it will be.
- When letting your fish chill after rinsing the brine, don't cover it.
More Fish Recipes
Do you like fish? Here are some recipes you may also like to try.
FAQ
Do you have questions about smoked black cod? Here are some of the most commonly asked questions about smoked sablefish.
Nothing. They're simply two names for the same fish.
Cod is white and flaky but firmer and leaner than black cod. Black cod is white and fatty meat with a velvety texture and buttery flavor.
The pellicle is a skin or coating of proteins on the surface of meat, fish, or poultry. This pellicle allows the smoke to adhere to the fish.
It will last for up to four days in the refrigerator or up to a month in the freezer.
Place the fish in a shallow, covered dish so it can freeze faster. Then, wrap it in cling wrap and store it in an air-tight, freezer-safe container.
Place the fish in a rimmed pan in a 275-degree oven. Warm it in the oven for about 15 minutes.
Smoked Black Cod
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked Black Cod Recipe
Equipment
- smoker
Ingredients
- 1 ½ pounds Black Cod filets
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Gather your ingredients.
- First, rinse your fish off with cold water and pat dry with paper towel.
- In a small bowl, add salt, sugar, garlic and onion powder. Stir until blended.
- Place fillets at your workstation.
- Press rub onto each fillet, as evenly as possible.
- Cover fish in plastic wrap and refrigerate for a few hours. I usually place in the fridge for about 3 hours. Any longer and the fish can have a salty taste.
- Remove from fridge and rinse off and pat dry each piece of fish.
- Place on baking sheet and refrigerate again for another 3 hours or so.
- Preheat your smoker to 200 degrees.
- Allow fish to smoke for about 2 hours, maybe 3. Bigger fillets may require a little more time. No more than another hour.
- Remove fish from smoker.
- Serve immediately and enjoy every bite!
Notes
- Because the brining and resting process can take several hours, it's often better to brine the fish in the afternoon and let it set overnight, then smoke it the next day.
- The longer you keep the dry brine on the fish, the saltier it will be.
- When letting your fish chill after rinsing the brine, don't cover it.
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