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 to smoked hot dogs.
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
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.
Smoked Cod
Ingredients
- 1 ½ lbs cod
- 1 cup water
- 1 cup ginger ale
- ¼ 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.
Dan says
It was good, but came out a bit dry.