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    You Are Here: Home → Seafood

    Smoked Cod

    May 28, 2022 | Updated June 18, 2022 by Ryan Leave a Comment

    33 shares
    Jump to Recipe Print Recipe
    two cod filets that were smoked and stacked on top of each other on wood board
    overhead shot of two cod filets that were smoked and stacked on top of each other on wood board
    overhead shot of two smoked cod filets stacked on top of each other on wood board

    By adding subtle flavors with a wet brine and smoking low and slow, this smoked cod has a slightly sweet, but complex flavor.

    overhead shot of two cod filets that were smoked and stacked on top of each other on wood board

    Who doesn't love smoked recipes - from smoked shrimp to smoked carnitas to smoked lobster tails to smoked spatchcock chicken.

    But let's be honest, when a lot of people think of smoked food, fish is one of the first things to come to mind. And while salmon or trout are the most well-known options, cod can be used as well.

    By smoking it, you get a ton of flavor without much extra work. And since cod is a mild flavor fish to begin with, adding the smokiness just puts it over the top.

    It's a great intro recipe into smoked meals.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Smoked Recipes
    • Smoked Cod
    two cod filets that were smoked and stacked on top of each other on wood board

    Ingredient Notes

    • Cod - when I use fish in a recipe, I always go for wild fish if possible. It is healthier and tastes better.
    • Ginger Ale - gives you a subtle ginger flavor through the wet brine.
    • Soy sauce - where the saltiness comes from.
    • Seasonings - the sugar adds some sweetness and the garlic powder and ground ginger adds additional flavor.

    Ingredient Swaps

    • While it is called smoked cod for a reason, you can use another mild white fish like haddock or sea bass.
    • If you don't have Ginger Ale, a ginger beer or Sprite could be used.
    • If you don't want soy sauce, substitute it with 1 teaspoon of sea salt.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of soaking fish in brine and patting dry

    Whisk together the marinade ingredients in a bowl and add the cod for 1 hour in the fridge. Remove from the marinade and pat dry.

    process shots of smoking cod in pellet grill

    Smoke at 180°F for 2-3 hours or until done.

    FAQs

    What Type of Wood Should I Use?

    You want wood that will produce a mild smoke flavor so alder is best but a fruit wood like apple or cherry works great too.

    How Long Do I Smoke the Cod?

    You smoke to temperature, not time. You want to cook until the fish reaches 140°F internally.

    Best Side Dish Options?

    Salads like potato salad or green bean salad work great.

    From a vegetable standpoint, I like roasted broccoli or asparagus. And who can forget some good garlic bread.

    How Long Will it Last?

    Cooked fish can be kept in the fridge for 2 days.

    How to Reheat?

    To reheat the smoked cod, place in a 275°F oven for about 15 minutes or until warmed through. You can also eat this fish cold.

    Equipment

    The type of equipment you use can have a big impact on the flavor of the smoked cod. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

    • Pellet grill - my favorite as I love the simplicity and flavor.
    • Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
    • Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.

    Pro Tips/Recipe Notes

    • Use wild cod when possible. It is healthier for you and just tastes better. Frozen cod works fine too but just make sure they're thawed before cooking.
    • Use a mild wood for a subtle smoke flavor like alder, apple or cherry.
    • Since cod has a mild flavor, don't marinate for much longer than an hour or it will be too salty.
    overhead shot of two smoked cod filets stacked on top of each other on wood board

    Other Smoked Recipes

    • Smoked Boneless Chicken Thighs
    • Smoked Burgers
    • Smoked Pork Tenderloin
    • Smoked Beef Short Ribs

    If you’ve tried this smoked cod recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    two cod filets that were smoked and stacked on top of each other on wood board
    Print Recipe
    5 from 2 votes

    Smoked Cod

    By adding subtle flavors with a wet brine and smoking low and slow, this smoked cod has a slightly sweet, but complex flavor.
    Prep Time5 mins
    Cook Time2 hrs
    Brining Time1 hr
    Total Time3 hrs 5 mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 225kcal
    Author: Ryan Beck

    Ingredients

    • 1 ½ lbs cod
    • 1 cup water
    • 1 cup ginger ale
    • ½ cup low sodium soy sauce
    • ¼ cup light brown sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon ground ginger

    Instructions

    • Place the water, ginger ale, soy sauce, sugar, garlic powder and ground ginger in a large bowl and whisk until everything is dissolved.
    • Add the cod to the marinade and place in the fridge for 1 hour. You might need to weigh the fish down with a plate.
    • Remove the fish from the marinade and pat try.
    • Preheat smoker to 180°F. Smoke the cod for 2-3 hours or until the internal temperature reaches 140°F.

    Notes

    • Use wild cod when possible. It is healthier for you and just tastes better. Frozen cod works fine too but just make sure they're thawed before cooking.
    • Use a mild wood for a subtle smoke flavor like alder, apple or cherry.
    • Since cod has a mild flavor, don't marinate for much longer than an hour or it will be too salty.

    Nutrition

    Serving: 1g | Calories: 225kcal | Carbohydrates: 18g | Protein: 41g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 1202mg | Potassium: 499mg | Fiber: 1g | Sugar: 15g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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