Larry's Catch | Feb 18, 2026

Smoking Black Cod

Learn how to smoke black cod (sablefish) perfectly with gentle heat and clean smoke for buttery texture, tender flakes, and rich flavour every time.

Servings 2 ppl

Cook 1.5 hrs

Difficulty Intermediate

Ingredients

Wild Black Cod (Sablefish)
Neutral oil or olive oil
Sea salt
Fresh cracked black pepper
Optional: lemon slices
Optional: fresh herbs (dill, parsley, or chives)
Smoker (pellet grill, charcoal smoker, electric smoker, or grill set for indirect heat)
Mild wood chips or pellets (alder, apple, cherry, or maple)
Instant-read thermometer
Paper towels
Tongs or fish spatula

Instructions

Pat black cod fillets completely dry with paper towels.
Lightly coat with oil and season with salt and fresh cracked pepper.
Preheat smoker to 180–225°F (82–107°C).
Use mild wood such as alder, apple, cherry, or maple.
Place black cod fillets on smoker grates with space between each piece.
Smoke gently for 45–75 minutes depending on thickness.
Check for doneness — fish should flake easily while remaining soft and tender.
Remove when internal temperature reaches 120–125°F (49–52°C).
Rest briefly; residual heat will finish cooking.

Source: https://larryscatch.com/blogs/recipes-3/smoking-black-cod