This delicious Smoked Black Cod is dry-brined and slowly smoked on a pellet grill for a rich, buttery texture and a delicate smoky flavor. It’s excellent on a charcuterie board, flaked into a smoked fish dip, or served simply with crackers and a squeeze of lemon.
Easy Smoked Black Cod
We love smoked fish here, and while smoked salmon and trout are common choices, black cod—also called sablefish—is an exceptional option when you can find it. Its high oil content keeps the flesh moist during a slow smoke, producing a silky, tender result that tastes luxurious without a lot of fuss.
When you have access to fresh black cod, take advantage: it grills, roasts, sautés, and smokes beautifully. This recipe focuses on a simple dry brine and low-and-slow smoking on a pellet grill so the fish develops a clean, smoky profile and a pleasing pellicle.
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What is Black Cod?
Black cod is most commonly known as sablefish, but you may also see it called butterfish, coalfish, or Alaskan cod. The many names reflect how popular and versatile this oily whitefish is across cuisines. Its rich, silky flesh is prized by chefs and home cooks alike.
Because it’s highly sought after—especially in international markets—black cod can sometimes be harder to find at your local supermarket. Check specialty fishmongers, farmers markets, or higher-end grocery stores, or ask your local fish counter to let you know when it’s in stock.
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How To Make This Recipe
Smoking black cod is straightforward. The method below gives you the process at a glance; full instructions are included in the recipe card further down.
- Dry-brine the fish to season and firm the flesh.
- Rinse and dry the fillets, then allow a pellicle to form.
- Smoke low and slow on a pellet grill.
- Chill and serve or store for later use.
Dry brining concentrates flavor and helps the surface form the thin, tacky layer called a pellicle that takes smoke better. After brining and rinsing, set the fillets uncovered in the refrigerator for a few hours to develop that pellicle before smoking. Smoke at a low temperature to gently cook the flesh while allowing smoke to penetrate.
How To Store Leftovers
Home-smoked fish should be wrapped and refrigerated promptly. Wrap the cooled fillets in plastic wrap or place them in an airtight container. Properly stored, smoked black cod will keep in the refrigerator for about 7–10 days.
If you don’t plan to eat it within a few days, vacuum-seal and freeze the smoked fish. Frozen smoked cod can keep for several months and thaws well for sandwiches, dips, or reheating.
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Serve This With
Smoked black cod is an elegant addition to a holiday charcuterie board alongside cheeses, pickles, and crusty bread. It also makes a lovely stand-alone appetizer with crackers and a creamy spread.
To balance the oily, savory, smoky notes of the fish, serve it with a crisp white wine such as Chablis or a dry Riesling. You can also flake the smoked cod into a dip or salad—this fish makes an especially rich smoked fish dip.
Related Whitefish Recipes
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- Traeger Walleye with Lemon Cream Sauce
- Crispy Panko‑Breaded Fish Sandwich
- Grilled Lingcod
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Smoked Black Cod Recipe
Yield: 6 servings
Delicious black cod fillets are dry-brined then slow-smoked on a pellet smoker for a buttery, tender fish that’s perfect with cheese and crackers or flaked into a dip.
Times
- Prep Time: 15 minutes
- Brine Time: 3–4 hours
- Cook Time: 3–4 hours (smoking at low temperature)
- Total Time: about 8 hours (including chill and pellicle time)
Ingredients
- 1 ½ pounds black cod fillets
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Rinse the fillets under cold water and pat dry with paper towels.
- Combine the kosher salt, brown sugar, onion powder, and garlic powder in a small bowl and mix well.
- Lay the fillets on a clean, flat surface. Evenly sprinkle the dry brine mixture over all sides of the fish so each piece is well coated.
- Cover the fillets with plastic wrap and refrigerate for 3–4 hours. The longer the brine, the more seasoned the fish will become.
- Remove the fish from the fridge, unwrap, and rinse the brine off under cold water. Pat the fillets thoroughly dry.
- Place the fillets on a baking sheet or rack and return them to the refrigerator, uncovered, for another 3–4 hours to allow a pellicle to form on the surface. This dry tacky layer helps the smoke adhere and develop flavor.
- Preheat your smoker (pellet grill) to 175°F (about 79°C).
- Place the fillets on the grill grates and smoke for 3–4 hours, or until the fish is cooked through and has a tender, flaky texture.
- Remove the fish from the smoker and chill in the refrigerator for about an hour before storing or serving. Chilling makes it easier to slice or flake for serving and will improve texture when used in dips or platters.
Nutrition (per serving)
Calories: 150 • Total Fat: 1g • Saturated Fat: 0g • Cholesterol: 62mg • Sodium: 4807mg • Carbohydrates: 8g • Sugars: 7g • Protein: 26g
Nutrition data is an estimate.
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