This smoked cod fish recipe is an excellent one to keep on hand because it's flavorful and super versatile.
You can use it to create a number of different recipes, including seafood chowder, fish tacos, or a smoked cod salad.
Also, since cod is such a mild-tasting fish, it's an excellent one to really absorb all that smoky goodness and pack a flavorful punch.
Table of Contents
Why This Recipe Works
This smoked cod recipe is an excellent protein to use for your weekly meal prep. it's versatile enough to create a number of different meals like stir fry, tacos, salads, and more.
Plus this smoked cod recipe is easy enough to double up if you need more.
Ingredients
Cod Fillets:
You can absolutely smoke a whole cod fish in your smoker with this smoked cod recipe, however, cooking smaller cod fillets takes less time, and they also take on more of the smoke flavor. They will also absorb more of that smokey goodness the lower the temp you cook them at. If you have the time, you can smoke cod fillets at 180F for 2-3 hours in your pellet smoker or at 225F for at least an hour if you can't wait that long.
Dry Ingredients:
While this recipe is fairly simplistic and only calls for a few dry ingredients, you can use any spices you like to create your brine. Add onion powder, red pepper flakes, black pepper, or coarse sea salt. You can even swap your brown sugar for honey or maple syrup.
Wet Ingredients:
You can even get creative with the wet ingredients for your brine. You will always want to use ginger ale, sprite, and 7-up to add some sweetness to your brine. You'll also want to balance that out with some lemon juice, soy sauce, or chili garlic sauce.
Tips
- Try a simple dry brine by combining 1 part of each sugar and kosher salt.
- Cod is a mild-tasting fish, so it works like a blank canvas, meaning you can combine any kind of marinade ingredients for the brining process.
- Before you smoke the cod, ensure you pat the cod fillets dry with paper towels to remove excess moisture once you remove the fish fillets from the brine mixture. This enables your fish to cook to a firm yet tender consistency, without falling apart.
What to Serve With Smoked Cod
Smoked cod is an excellent recipe because it's a mild flavor fish that pairs well with many different side dishes. Serve it on its own with a side of mango sticky rice and smoked cream cheese.
You can even use your delicious smoked cod to create tasty fish tacos, a hearty fish stew, or a yummy smoked cod lo mein.
FAQs
How long can smoked cod leftovers be stored?
Smoked cod can be stored in an airtight container in your fridge for up to 2 days or in your freezer for 2 months.
Can I double the recipe?
Absolutely you can double your recipe, making it a great protein for your weekly meal prep.
What kinds of fish can I use?
You will want to stick to milder-tasting fish for this recipe, but you can definitely use any type of white fish, like tilapia or haddock. However, even salmon would be an excellent substitute for cod in this recipe.
More Seafood Recipes
If you liked this smoked cod recipe, you will love these tasty seafood recipes.
- Instant Pot Seafood Stew
- Instant Pot Mediterranean Cod
- Air Fryer Haddock
- Instant Pot Crab Cakes
- Crawfish Etouffee
Smoked Cod
Ingredients
- 1 ½ lbs cod fillets
- 2 cups ginger ale
- ½ cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon ginger
Instructions
- Place ginger ale, soy sauce, brown sugar, garlic powder, and ginger in a bowl. Wisk to combine.
- Add your fillets to the marinade and store in the refrigerator for 1 hour.
- Remove your fillets from the marinade and pat them with a paper towel to dry.
- Preheat your smoker to 225F and cook fillets for 45 minutes to an hour until an internal temp of 145F is reached.
- Serve while hot, and enjoy!
Nutrition
Notes
- Try a simple dry brine by combining 1 part of each sugar and kosher salt.
- Cod is a mild-tasting fish, so it works like a blank canvas, meaning you can combine any kind of marinade ingredients for the brining process.
- Before you smoke the cod, ensure you pat the cod fillets dry with paper towels to remove excess moisture once you remove the fish fillets from the brine mixture.