Description
Make restaurant-quality smoked halibut at home with this simple recipe that gives you tender, flaky fish every time.
Sweet meets savory in this delicious recipe. A honey glaze enhances the halibut’s natural flavors while smoke adds depth without overpowering the fish’s moisture and texture.
Ingredients
Scale
- 1½ pounds halibut filets (cut into 4–6 oz portions)
- ½ cup kosher salt
- 1 cup sugar
- 4 tablespoons cumin
- 2 bay leaves, crushed
- ½ gallon water
- 4 tablespoons honey (for glazing)
- Your favorite BBQ rub
Instructions
- Mix all brine ingredients (salt, sugar, cumin, bay leaves, and water) until they dissolve completely.
- Let halibut filets soak in brine for 2 hours.
- Take fish out of brine, rinse it well, and dry it with paper towels.
- Add a generous coating of BBQ rub on all sides.
- Get your smoker ready at 275°F.
- Put filets on the cooking grate with skin facing down.
- Smoke until internal temperature hits 135°F (about 30 minutes).
- Optional: Brush warm honey over the fish during the last 10 minutes.
- Use a spatula to remove fish and let it rest 10 minutes before serving.
Notes
– Lighter woods like alder, fruit wood, or pecan work best
– Fish skin protects from heat and peels off easily after cooking
– Add cracked pepper after seasoning if you want stronger flavor
– Your smoker’s temperature stays steady when you keep the lid closed
- Prep Time: 10 minutes
- Brining Time: 2 hours
- Cook Time: 30 minutes
- Category: Seafood
- Method: Smoking
- Cuisine: American