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Smoking Halibut

Smoking Halibut

By:Larry's Catch 5.0(2 reviews)

Learn how to smoke halibut perfectly with gentle heat and light smoke for tender, flaky texture and clean, delicate flavour every time.

TIME
TIME
1 h
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Intermédiaire
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Ingredients & Materials

Buy Halibut Now
  • Flétan
  • Neutral oil or olive oil
  • Sea salt
  • Fresh cracked black pepper
  • Optional: lemon slices
  • Optional: fresh herbs (dill, parsley, or thyme)
  • 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

  1. Pat halibut fillets completely dry with paper towels.
  2. Lightly coat with oil and season with salt and fresh cracked pepper.
  3. Preheat smoker to 180–225°F (82–107°C).
  4. Use mild wood such as alder, apple, cherry, or maple.
  5. Place halibut fillets on smoker grates with space between each piece.
  6. Smoke gently for 45–75 minutes depending on thickness.
  7. Check for doneness — fish should flake easily while remaining moist and tender.
  8. Remove when internal temperature reaches 125–130°F (52–54°C).
  9. Rest briefly; residual heat will finish cooking.

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