This smoked cod is a great option to try in your smoker if you're looking for more variety! The sweet and savory teriyaki marinade, along with the smoky flavor, give this cod a truly complex flavor. I like to prepare this recipe with black cod, which is richer and flakier than regular cod. The pictures shown here are black cod, but there is one picture showing this recipe prepared with traditional cod if you scroll to the "Key Tips" section!
While smoked brisket and ribs are great, I'm always looking for more novel dishes to prepare in my smoker. I recently tried smoked black cod for the first time as an appetizer, served at a wedding reception at Ray's Boat House in Seattle. It was my favorite thing I ate on that trip, and I knew I had to try to make it at home! I think this recipe came out very similar to their version, but turned into a main course, served over rice with stir-fried vegetables.
FAQ
What is black cod?
Black cod, also called Sablefish, is actually not the same type of fish as normal cod. Black cod is a much richer fish than cod, and is also much more expensive and difficult to find in the US. Similar to cod, black cod is a flaky white flesh fish.
Is black cod better than traditional cod?
Yes. While everything like this really comes down to personal preference, black cod is widely regarded as superior to traditional cod. Traditional cod is leaner, however, so it contains fewer calories than black cod. For a special occasion meal, splurging on black cod is likely worth the extra expense.
How to Make Smoked Cod
Please see the recipe card at the bottom of the post for the full recipe.
- Prepare the homemade teriyaki (or sub store-bought): Combine all of the teriyaki marinade ingredients (sake, mirin, soy sauce, and brown sugar) in a small saucepan and set it over medium heat, stirring frequently, until it comes to a boil. Reduce heat to medium low and simmer, stirring occasionally, for about 10-15 minutes until slightly thickened. Remove from heat and allow it to cool to at least room temperature.
- Marinate the cod: Rinse the cod pieces in cold water and pat dry with paper towels. Remove the skin if present. Divide them into ~4 oz pieces. Add the cod and the cooled teriyaki marinade to a zip bag, press out all of the air and seal. Let the cod marinate for around 12 to 24 hours in the fridge for best results.
- Smoke the cod: Preheat your smoker to 200 °F, I use a pellet smoker. Remove the cod from the marinade and place it directly on the grill grates. Smoke until it reaches an internal temperature of about 135 °F (measured with a meat thermometer), about 1 to 1 ½ hours. (Note, this is a low temp hot smoke, not cold smoking)
- To serve: Plate the cod pieces over a bed of jasmine rice (or similar). Gently separate the flakes of fish to plate it as pictured. Top with some thin sliced green onion.
Key Tips - Smoked Cod
Smaller Pieces take on more smoke flavor.
- You can make the cod pieces any size you like, but smaller pieces will be more flavorful. They will have more surface area to take in both the marinade and the smoke. I like to make my pieces about 3 to 4 oz in size.
Make the teriyaki marinade from scratch.
- Homemade teriyaki sauce with brown sugar is much better than bottled teriyaki sauce, especially in this recipe. If you have the time to spare, making the sauce yourself is definitely worth it.
Use black cod if you can find it!
- Black cod is more expensive and more difficult to find than traditional cod, but it's worth the price and hassle if you can find it and afford it.
- Pictured below are standard cod and black cod, prepared exactly the same way at the same time. You can see that the black cod on the right is much more rich, flaky, and buttery than the regular cod on the left.
Dietary Restrictions - Smoked Cod
This dish is naturally Dairy-Free.
Make it Gluten-Free:
- Just make sure you're using gluten-free soy sauce, such as tamari, for the marinade. Or purchase gluten-free premade teriyaki sauce.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. This recipe lists one serving as a 4 oz portion, but many people may prefer to have more than one serving.
Teriyaki Smoked Cod
Equipment
Ingredients
- 16 oz cod fish or sablefish (black cod)
For homemade teriyaki sauce (can sub premade):
- ½ cup soy sauce
- ¼ cup mirin Japanese sweet cooking wine
- ⅓ cup sake Japanese rice wine
- ¼ cup brown sugar use less if you want the sauce less sweet
For serving:
- 2 green onions green portions sliced thin
- prepared jasmine rice for serving
Instructions
Prepare the homemade teriyaki (or sub store-bought):
- Combine all of the teriyaki sauce ingredients in a small saucepan and set it over medium heat, stirring frequently, until it comes to a boil. Reduce heat to medium low and simmer, stirring occasionally, for about 10-15 minutes until slightly thickened. Remove from heat and allow it to cool completely.
Marinate the cod:
- Rinse the cod pieces and pat dry with paper towels. Remove the skin if present. Divide them into ~4 oz pieces. Add the cod and the cooled teriyaki marinade to a zip bag, press out all of the air and seal. Let the cod marinate for around 12 to 24 hours in the fridge for best results.
Smoke the cod:
- Preheat your smoker to 200 °F.
- Remove the cod from the marinade and place it directly on the grill grates. Smoke until it reaches an internal temp of about 135 °F, about 1 to 1 ½ hours.
To serve:
- Plate the cod pieces over a bed of jasmine rice (or similar). Gently separate the flakes of fish to plate it as pictured. Top with some thin sliced green onion. Serve with steamed or stir-fried veggies on the side.
Notes
Nutrition
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Anonymous says
My wife has been wanting to eat more fish so I gave this a try. We really liked it with regular cod, next time I’m going to try to find some black cod because those pictures look insane. Ive never had it before but I’m pretty sure my Costco carries it.