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    Home » Blog » Smoker

    Smoked Black Cod Recipe

    Published: Nov 8, 2021 · Modified: Apr 19, 2022 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Jump to Recipe Print Recipe

    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.

    Closeup shot of smoked black cod with lemon wedge on white plate and a fork.

    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.

    smoked cod on a white plate with a lemon wedge on the left side. Three forks and a blue and white kitchen cloth in the background.

    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.

    Equipment

    It takes next to no equipment to make this easy fish recipe. You just need a few simple items.

    • Measuring spoons
    • Cookie sheet
    • Plastic wrap
    • Smoker

    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.

    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.
    piece of smoked cod on a fork held in the air. More cod on a plate in the background.

    More Fish Recipes

    Do you like fish? Here are some recipes you may also like to try.

    • Pancake Batter Fried Fish
    • Almond Crusted Salmon
    • Fried Salmon Bites

    FAQ

    Do you have questions about smoked black cod? Here are some of the most commonly asked questions about smoked sablefish.

    What’s the difference between black cod and sablefish?

    Nothing. They’re simply two names for the same fish.

    What’s the difference between cod and black cod?

    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.

    What is a pellicle?

    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.

    How long is this fish good?

    It will last for up to four days in the refrigerator or up to a month in the freezer.

    How do I freeze cooked fish?

    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.

    How do I reheat fish?

    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

    Smoked black cod, or smoked sablefish, is an easy recipe to make. A little dry brine and some time in the smoker is all it takes!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 4 hrs
    Brine Time 4 hrs
    Total Time 8 hrs 15 mins
    Course Main Course
    Cuisine American
    Servings 4 Servings
    Calories 195 kcal

    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.
      Overhead photo of all the ingredients.
    • First, rinse your fish off with cold water and pat dry with paper towel.
      Fish rinsed using cold water and pat dry.
    • 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.
      Fish fillets covered in seasoning.
    • 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.
      Fish fillets covered in plastic wrap and cooled in the fridge.
    • Remove from fridge and rinse off and pat dry each piece of fish.
      Seasonings rinsed off and fillets pat dry.
    • Place on baking sheet and refrigerate again for another 3 hours or so.
      Fish fillets on a white platter after spending 3 hours in the fridge.
    • 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.
      Cod fillets placed inside a smoker.
    • Remove fish from smoker.
      Smoked cod fillets resting on a white platter.
    • Serve immediately and enjoy every bite!
      Closeup photo of a forkful of smoked cod fillets.

    Nutrition

    Serving: 1ServingCalories: 195kcalCarbohydrates: 14gProtein: 30gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 73mgSodium: 7170mgPotassium: 732mgFiber: 1gSugar: 13gVitamin A: 68IUVitamin C: 2mgCalcium: 45mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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