At a glance
Brine halibut fillets for an hour, dry them uncovered for another hour, then brush them with lemon garlic butter. Smoke them skin side down at 200°F to 225°F for 1 to 1 1/4 hours, until they reach 145°F and flake easily. Finish with lemon, dill and capers.
Halibut is a firm, mild, sweet white fish that is prized in Alaska and the Pacific Northwest. It is very lean, which makes it easy to overcook, but a short brine, a buttery baste and a gentle alder smoke keep it moist and flaky. Smoked halibut is excellent warm as a main course, and leftovers make one of the best smoked fish dips there is.
Buying halibut
Look for thick, center cut fillets about 1 inch thick, with bright white, translucent flesh and no strong smell. Pacific halibut is widely available fresh in season and frozen year round. Leave the skin on for smoking, as it helps the fillet hold together and lift off the grate.
Brine, dry, baste
The brine seasons the fish and helps it hold moisture. Drying it in the fridge forms a pellicle that smoke clings to and stops white albumin from leaking out. Because halibut has so little fat, a butter baste adds richness. The method is the same as for smoked swordfish and whole trout.
Recipe
Smoked Halibut
- Prep
- 15 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 30 min plus 1 hour brining and 1 hour drying
- Makes
- 4 servings
- Smoker 200°F to 225°F (93°C to 107°C)
- Cook to 145°F (63°C)
- About 1 to 1 1/4 hours
Ingredients
Brine
- 4 cups (1 liter) cold water
- 1/4 cup (about 60 g) kosher salt
- 2 tbsp brown sugar
- 1 bay leaf
Halibut
- 1 1/2 to 2 lb (680 to 900 g) skin-on halibut fillets, about 1 inch (2.5 cm) thick
- 3 tbsp butter, melted
- 1 garlic clove, grated
- Zest and juice of 1 lemon
- 1/2 tsp black pepper
- 1 tbsp chopped fresh dill
- 1 tbsp capers (optional)
Equipment
- Smoker
- Wire rack or oiled grill mat
- Instant read thermometer
Method
- Stir the salt and sugar into the water and add the bay leaf. Brine the halibut in the fridge for 1 hour.
- Rinse, pat dry and set the fillets on a rack in the fridge, uncovered, for 1 hour to form a tacky surface.
- Heat the smoker to 200°F to 225°F (93°C to 107°C) with alder, apple or cherry.
- Mix the melted butter, garlic, lemon zest and pepper and brush it over the fish.
- Smoke skin side down for 1 to 1 1/4 hours, basting once halfway, until the thickest part reaches 145°F (63°C) and flakes easily.
- Squeeze over the lemon juice and scatter with dill and capers. Serve warm, or chill and flake.
Notes
- Halibut is very lean. Pull it as soon as it reaches 145°F.
- Smoked halibut keeps for 3 to 4 days in the fridge. It makes an excellent smoked fish dip.
Smoked halibut dip
Flake chilled smoked halibut into the base from our smoked trout dip: cream cheese, sour cream, lemon, dill and horseradish. Serve with crackers and cucumber.
Frequently asked questions
How long does it take to smoke halibut?
About 1 to 1 1/4 hours at 200°F to 225°F for 1 inch fillets.
What temperature should smoked halibut reach?
145°F, when it is opaque and flakes easily with a fork.
What wood is best for halibut?
Alder is the classic choice for fish. Apple and cherry are also excellent.
Sources: USDA safe minimum internal temperatures.