Smoked Halibut

This is how to smoke halibut to fork tender and flaky. If you love cooking outside during the summer months, or year round you will find that fish smoked comes out delicious. Once you enjoy this one you can move on to other varieties.

We started cooking things out of the sea years ago and shared how to smoke salmon that was just so so good. With white fish it is better to use milder flavors really. A bit of olive oil and seasonings is really ideal for fillets of this nature. Once done you can serve with veggies or rice.

For this one you need either fresh or defrosted fillets. Cooking frozen fish this way is not recommended. Just wait until they thaw to get going on this. Another thing to consider when prepping is that you want all the pieces to be the same size and similar thicknesses. If not they will get done at different times and it is harder to serve together.

A bit of acid will not only add flavor to your pieces but also tenderize the meat. Giving it a bit of time to marinate in the fridge is recommended for the best flavor and texture but optional. We do this for a bit when making our Beer Battered Halibut recipe too. To get started you are going to need;

Ingredient Notes

Typically I will cook about 4 fillets halibut fresh or defrosted is best at a time to feed our family but you could use as many as fits on the grates without overlapping.

• 1/4 c olive oil or avocado oil works
• Salt and pepper are basic seasonings
• 1 tsp garlic powder or onion powder is an alternative
• Fresh is always best but you can use bottled lemon juice
• Parsley is always best fresh too

How to Smoke Frozen Halibut

If yours is still rock hard you would want to follow the instructions in our Frozen Salmon Grilled recipe. Only difference is it takes a bit longer and you put your piece on foil on your grates.

When done you really don’t need anything. If you have kids they may be used to having tartar sauce but really that isn’t necessary. Easy to throw together though with 1/2 mayonnaise and half relish though. I will say fish taco sauce is better though.

You can use a pellet grill with wood chips or electric for this. If you had your own favorite brine you would want to mix all brine ingredients together and let it sit inside for an hour while you’re waiting for your machine to preheat. I like alder wood or apple for these when I am hot smoking.

How Long to Smoke Halibut on Traeger

Add the fish fillets, cooking on grate skin side down for about 1.5-2 hours or until fish reaches an internal temperature of 135 – 140° F inside. Remove, cover to keep warm for 15 minutes and then serve with smoked bread on the side for a super healthy meal.

If you feel like you want more of a pick up and go dish I’d serve with small tortillas, cabbage and feta cheese to make yummy air fryer fish tacos.

When it comes to smoking fish fillets, some varieties are better suited for this cooking method due to their flavor, texture, and oil content.

The smoking process imparts a delicate and distinct flavor, so it’s best to start with the best-quality fish you can find. Additionally, it’s crucial to follow proper smoking techniques, including brining or marinating the fish, controlling the temperature, and monitoring the smoking time to ensure the best results.

FAQ

Light is best for you so it doesn’t alter the light fish flavor. Alder wood imparts a mild, slightly sweet, and delicate flavor, making it one of the best choices for smoking halibut and other white fish. Applewood provides a light, fruity, and slightly sweet smoke that complements the mild flavor too. Cherry wood gives a mild, slightly sweet, and fruity hint.

You want it a bit lower at 200F for the ideal texture. You’ll want it to become flaky and no longer opaque on the inside. Smoking meat should be no higher than 250 anyway and since fish is so delicate it should be a bit less.

For moist, flaky halibut, aim for an internal temperature of 130°F to 135°F. This range ensures that it is fully cooked but still tender and juicy. Cooking beyond 135 degrees can cause it to become dry and lose its delicate texture since it is a lean fish without much fat.