This effortless smoked halibut makes for a healthy, protein-packed meal that is perfect for any night of the week.
When it comes to simple but tasty meals, my go-to these days is using the smoker - from smoked meatloaf to smoked chicken breast to smoked pork tenderloin.
But fish is one of the best proteins to use. Its light flavor allows for the subtle smoke to really penetrate.
Why This Recipe Works
- You simply dip the halibut in the lemon butter mixture and then let the smoker do its work.
- The smoking process results in a flaky and tender texture.
- Pairs well with a variety of sides like roasted carrots and green beans or smoked asparagus.
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Ingredient Notes
- Halibut - Use fresh, high-quality halibut fillets for the best results. Look for firm, white, and odor-free fish.
- Butter - Dipping the fish in melted butter adds moisture and richness.
- Lemon - Adds a refreshing and zesty element that complements the smokiness.
- Garlic - Adds aromatic undertones.
- Thyme - Elevates the flavor profile and complements the lemon flavors.
- Salt and pepper - Enhances the overall taste. Season to your liking.
Ingredient Swaps
- While it is called smoked halibut for a reason, you can use another mild white fish like haddock, cod or sea bass.
- Instead of butter, use olive oil.
- I'm a fan of fresh garlic, but garlic powder works too. Just use about ½ teaspoon as it is more potent.
- Speaking of fresh ingredients, while this recipe calls for fresh thyme, you can use dried thyme but use ⅓rd of the amount. You can also try another herb like rosemary or oregano.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Combine butter, lemon juice, garlic, and thyme in a shallow bowl.
Coat each halibut fillet thoroughly in the mixture, ensuring all sides are covered. Season with salt and pepper to taste.
Heat the smoker to 225°F, oiling the grates to prevent sticking. Smoke the halibut for 45 minutes to 1 hour, or until the internal temperature reaches 140°F. Brush with the leftover butter mixture halfway through.
FAQs
Choose mild woods like apple, cherry or alder for halibut, as they complement the delicate flavor without overpowering.
Yes, marinating halibut overnight allows the flavors to penetrate deeply, enhancing the overall taste.
You smoke to temperature, not time. You want to cook until the fish reaches 140°F internally.
I'm a fan of quinoa salad or lemon couscous.
From a vegetable standpoint, I like roasted Brussels sprouts and carrots or roasted potatoes and broccoli.
Cooked fish can be kept in the fridge in an airtight container for 3 days.
To reheat the smoked fish, wrap in aluminum foil and place in a 275°F oven for about 15 minutes or until warmed through.
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked halibut. 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 halibut when possible. It is healthier for you and just tastes better. Frozen halibut works fine too but just make sure it is thawed before cooking.
- Use a mild wood for a subtle smoke flavor like alder, apple or cherry.
- Prevent sticking by oiling the smoker grates before placing the halibut on it.
- You know the fish is done when it flakes easily when pressed with a fork.
Other Smoked Recipes
If you’ve tried this smoked halibut 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 Halibut
Ingredients
- 4 (4-6 oz) halibut fillets
- ¼ cup unsalted butter, melted
- 1 lemon juiced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, finely chopped
- sea salt and black pepper to taste
Instructions
- In a shallow bowl, mix together the butter, lemon juice, garlic and thyme.
- Toss each halibut fillet in the bowl, ensuring all sides are coated. Season with salt and pepper. Keep the leftover butter mixture to brush the halibut.
- Preheat the smoker to 225°F and oil the grates to prevent the fish from sticking. Smoke the halibut for 45 minutes to 1 hour or until the internal temperature reaches 140°F, brushing with the butter mixture halfway through.
Notes
- Use wild halibut when possible. It is healthier for you and just tastes better. Frozen halibut works fine too but just make sure it is thawed before cooking.
- Use a mild wood for a subtle smoke flavor like alder, apple or cherry.
- Prevent sticking by oiling the smoker grates before placing the halibut on it.
- You know the fish is done when it flakes easily when pressed with a fork.
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