By adding subtle flavors with a wet brine and smoking low and slow, this smoked cod has a slightly sweet, but complex flavor.
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.
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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.
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.
Smoke at 180°F for 2-3 hours or until done.
FAQs
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.
You smoke to temperature, not time. You want to cook until the fish reaches 140°F internally.
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.
Cooked fish can be kept in the fridge for 2 days.
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.
Other Smoked Recipes
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Smoked Cod
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.
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