Smoked halibut is an easy way to cook fish on a Traeger or electric smoker. Flaky protein packed dinner with butter or olive oil that is healthy and simple to make for family your dinner.
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. (affiliate links present)
We started cooking things out of the sea years ago and shared how to smoke salmon with dry rub 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.
We smoked a halibut filet, a salmon filet & a steelhead filet. The total smoking time was just under 4 hours (at a temp of about 200-215 degrees). It came out very good.
Best Fish to Smoke
When it comes to smoking fish fillets, some varieties are better suited for this cooking method due to their flavor, texture, and oil content. Here are some of the best choices;
- Salmon is a popular choice for smoking due to its high oil content and rich flavor. Its firm flesh holds up well to the smoking process, resulting in a delicious, smoky taste. Both Atlantic and Pacific salmon varieties work well for smoking.
- Trout, especially rainbow trout, is another excellent option for smoking. It has a delicate and slightly sweet flavor that pairs beautifully with smoky undertones. Smaller-sized trout can be smoked whole, while larger ones can be filleted before smoking.
- Mackerel is a fish with a rich and robust flavor that stands up well to smoking. It has a high oil content, which contributes to its distinct taste and moist texture. Mackerel can be filleted and smoked to perfection.
- Bluefish is a strongly flavored fish that lends itself well to smoking. It has a rich and oily flesh, which helps retain moisture during the smoking process. Bluefish is best smoked when it’s fresh, as it can spoil quickly.
- Various whitefish species, such as cod, haddock, or halibut, can be successfully smoked. While they have a milder flavor compared to other fish on this list, they still offer a delicious taste when smoked. Whitefish fillets work best for smoking.
- Tuna is a meaty fish that can be smoked to create a unique and savory flavor profile. It has a firm texture and a distinct taste that pairs well with smoky notes. Tuna steaks or thick fillets are ideal for smoking.
- Shellfish like smoked mussels actually work quite well.
How to Smoke Fish
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;
- 4 fillets halibut
- 1/4 c olive oil
- Salt and pepper
- 1 tsp garlic powder
- Fresh is always best but you can use bottled lemon juice
- Parsley is always best fresh too
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 our fish taco sauce is better though.
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 fish tacos.
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.
- Pat dry with paper towels first to remove the moisture from the outside. Then brush halibut fillets with olive oil.
- Sprinkle fresh halibut pieces with salt, black pepper, garlic powder, and parsley, on top and bottom. Pour lemon juice over the top. (some like a sprinkle of brown sugar to add sweetness)
- Place in refrigerator, on a plate, covered for 1 hour.
- Fill smoker with hardwood BBQ pellets.
- Prepare smoker by placing 2-3 long sheets of aluminum foil along the bottom of the smoker element, underneath the rack, for easier cleanup if desired.
- Brush grill rack clean.
- Set smoker to smoke.
- Once it starts smoking, set temperature to 200°.
- Add the fish, cooking on grate skin side down. Smoke for 1.5-2 hours (depending on thickness) or until fish reaches an internal temperature of 135 – 140° F inside.
Remove, cover to keep warm for 15 minutes and then serve with frozen peas and carrots on the side for a super healthy meal.
How To Smoke Halibut Fish with Masterbuilt Electric Smoker
FAQ
Is halibut good for smoking?
What is the best wood for smoking halibut?
What is the best fish to smoke?
Is cold smoked halibut good?
How to cook halibut in a smoker?
Heat the smoker to 225°F with the top vent open. 4. Place the fillets, skin side down, on the smoker rack. Put the rack in the smoker and cook the halibut for approximately 2 hours or until the internal temperature reaches 140°F. Remember to replenish the wood chips and water approximately at 60 minutes.
Is Halibut a good fish to smoke?
Its mild-tasting, firm flesh makes halibut one of the best fish for smoking as it takes on the flavor of the smoke really well. Halibut is a fish that doesn’t actually taste fishy; people most commonly compare its mild and meaty taste to that of crab or clam. Smoking halibut can help to bring the sweeter side of the natural flavor.
Can you smoke halibut with skin on?
Mild woods such as Pecan and Apple also pair well with fish and give a slightly sweeter smoke taste. If you smoke your halibut with the skin on, it shouldn’t stick to the grates of your smoker. If you prefer to cook your halibut fillets with the skin off, you can coat the smoker grate with a light covering of oil to stop them from sticking.
What temperature should halibut be smoked?
Halibut should be smoked over indirect heat in a smoker set to around 250-275℉ (120-135℃). For fish to be safe to eat, it has to reach an internal temperature of 145℉ (62℃); an average size halibut fillet should take around 45-60 minutes to reach this temperature and cook fully.