How to Smoke Grill Cod & Salmon

Cook salmon or cod fillets on a grill with wood chips to infuse the fish with a smoky flavor.

If you do not have a smoker, you can smoke cod and salmon on a grill. Adding wood chips to your grill will infuse the fish fillets with a smoky flavor. The grill also will char and sear the skin on the fish, which will lock in the flavors. Smoking fish on the grill does not take a lot of time when compared to placing the fish into an actual smoker. Since salmon and cod are both thick fillets, you can place the fish directly onto the grill grates instead of using a fish basket.

Things You'll Need

• Olive oil
• Dry seasonings
• 3 tbsp. soy sauce
• ¼ cup water
• 5 tbsp. cumin
• Wire grill brush
• Smoker box
• Soaked wood chips
• Aluminum foil

Instructions

Smoke Cod

1. Season or marinate the cod if you desire. Coat the cod with a thin layer of olive oil, and then add dry seasonings like pepper, salt and cayenne to the cod. You can create a quick marinade for the cod by combing 3 tbsp. of soy sauce, ¼ cup of water and 5 tbsp. of cumin. Allow the cod to marinate for 30 minutes at room temperature.

2. Preheat the grill while the cod marinates. Allow the charcoal to burn until it has a white ash, and turn the burners to high on a gas grill. Clean the grates on the grill with a wire grill brush, and then coat the grates with olive oil to prevent the fish from sticking.

3. Fill a smoker box with soaked wood chips. Place the box on the gas grill to allow the chips to begin smoking. You can place the wood chips directly onto the charcoal when you are ready to smoke the cod.

4. Reduce the heat on a gas grill to the medium setting. Open the vents on a charcoal grill. Place the cod fillet directly onto the grill and cook for three minutes or until it appears browned.

5. Turn the cod over on the grill. Cook it for another three minutes or until the cod appears opaque. Remove the cod from the grill, and serve it on a plate.

Smoke Salmon

1. Coat the salmon fillet with olive oil. Add your preferred seasonings like salt and pepper to the fish. Set the fillet off to the side while you prepare the grill for smoking.

2. Place soaked wood chips into a smoker box. You can also wrap the wood chips in aluminum foil and poke several small holes in the foil.

3. Light the charcoal in the grill or turn on all the burners on the gas grill. Scrub the grill-cooking grate with a grill brush. Let the charcoal burn for 30 minutes or until it has a white ash.

4. Place the smoker box onto the gas grill. You can place wood chips directly into the charcoal if you desire.

5. Coat the grates with olive oil. Reduce the heat on the gas grill to medium-low. Place the salmon fillets onto the grill, and cook each side for four minutes. Remove the salmon once it appears opaque and slightly pink and it begins to flake.

Tips & Warnings

• Avoid turning the fish too much while you grill it. Fish only needs turned once on the grill.

• Place a sheet of nonstick aluminum foil onto the grill grates if you want to ensure that the fish does not stick.

• Do not use the marinade on the cooked fish to prevent contaminating the cod or salmon with bacteria.

References

• Fish 4 Fun: Grilling Seafood and Fish
• The New York Times: Turn, Turn, Turn: The Tricks for Perfect Fish on the Grill
• Char-broil: Grilled Smoked Salmon