9 Smoky and Savory Smoked Halibut Recipes

Halibut’s delicate flavor stands in stark contrast to the bold intensity of smoke—yet together they create culinary magic.

You’ll find this pristine white fish transforms when kissed by smoldering wood, developing complex layers of flavor without losing its natural sweetness.

Whether you’re hosting a dinner party or preparing a weeknight meal, these nine smoked halibut recipes offer versatile options that elevate this prized catch.

From maple glazes to spicy coconut curry, each approach highlights different facets of this remarkable fish’s potential.

Maple-Glazed Smoked Halibut With Cedar Plank Infusion

This elegant smoked halibut dish combines the natural sweetness of pure maple syrup with the aromatic essence of cedar wood planking. The gentle smoking process infuses the flaky halibut with a delicate woodsy flavor, while the maple glaze caramelizes beautifully to create a dish that’s impressive yet surprisingly straightforward to prepare.

Ingredients:

• 4 halibut fillets (6 oz each), skin removed
• 1/4 cup pure maple syrup
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes
• 1 untreated cedar plank (about 12×8 inches)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Fresh herbs for garnish (dill or parsley)
• Lemon wedges for serving

Instructions:

Step 1: Soak the cedar plank in water for at least 2 hours before cooking. This prevents the wood from burning and guarantees proper smoking.

Step 2: In a small bowl, whisk together maple syrup, soy sauce, lemon juice, minced garlic, grated ginger, and red pepper flakes to create the glaze.

Step 3: Pat the halibut fillets dry with paper towels and place in a shallow dish. Pour half of the glaze over the fish, reserving the remainder for basting. Marinate the fish for 30 minutes in the refrigerator.

Step 4: Preheat your grill to medium-high heat (around 375°F to 400°F).

Step 5: Remove the cedar plank from water and lightly brush one side with olive oil. Place the marinated halibut fillets on the oiled side of the plank and season with salt and pepper.

Step 6: Place the cedar plank on the preheated grill and close the lid. Cook for 12-15 minutes, occasionally basting with the reserved glaze every 5 minutes.

Step 7: The halibut is done when it flakes easily with a fork and reaches an internal temperature of 140°F. The fish should be opaque throughout.

Step 8: Carefully remove the cedar plank from the grill and let the fish rest for 5 minutes before serving.

Step 9: Garnish with fresh herbs and serve with lemon wedges for squeezing over the fish.

Nutrition:

• Calories: 280 per serving
• Protein: 34g
• Fat: 12g
• Carbohydrates: 10g
• Fiber: 0g
• Sugar: 9g
• Sodium: 420mg
• Cholesterol: 75mg

Mediterranean Herb-Crusted Smoked Halibut

This Mediterranean herb-crusted smoked halibut combines the delicate flavor of fresh halibut with aromatic herbs and a light smoking process. The herb crust creates a flavorful seal that keeps the fish moist while infusing it with classic Mediterranean flavors of lemon, olive oil, and fresh herbs.

Ingredients:

• 2 pounds fresh halibut fillet
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon zest
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Cedar or alder wood chips for smoking
• Lemon wedges for serving

Instructions:

Step 1: Prepare the herb crust by combining olive oil, lemon juice, minced garlic, all the chopped herbs, lemon zest, salt, and pepper in a small bowl. Mix thoroughly to create a paste.

Step 2: Rinse the halibut fillet and pat dry with paper towels. Place the fish on a baking sheet lined with parchment paper.

Step 3: Spread the herb mixture evenly over the top and sides of the halibut, pressing gently to adhere. Cover loosely with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours.

Step 4: Soak wood chips in water for at least 30 minutes before smoking. Prepare your smoker according to manufacturer’s instructions, aiming for a temperature of about 225°F.

Step 5: Drain the wood chips and add them to the smoker box or pouch. Once the smoker reaches temperature and begins producing smoke, place the halibut on the smoking rack.

Step 6: Smoke the halibut for approximately 1 to 1.5 hours, or until the internal temperature reaches 140°F and the fish flakes easily with a fork.

Step 7: Carefully remove the halibut from the smoker and let it rest for 5 minutes before serving. Garnish with fresh lemon wedges.

Nutrition:

• Calories: 245 per serving
• Protein: 35g
• Fat: 10g
• Carbohydrates: 2g
• Sodium: 320mg
• Cholesterol: 70mg
• Fiber: 1g

Spicy Coconut Curry Smoked Halibut Bites

These Spicy Coconut Curry Smoked Halibut Bites offer a perfect blend of smoky fish and aromatic curry flavors, all wrapped in creamy coconut.

This appetizer combines the delicate texture of halibut with bold spices for an impressive dish that’s surprisingly easy to prepare.

Ingredients:

• 1 lb smoked halibut, cut into 1-inch cubes
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1 small onion, finely diced
• 2 tablespoons vegetable oil
• 1 lime, juiced and zested
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon honey
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt to taste
• Toothpicks for serving

Instructions:

Step 1: Heat vegetable oil in a medium saucepan over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.

Step 2: Add minced garlic and ginger, cooking until fragrant, about 1 minute. Stir in red curry paste and turmeric, cooking for another minute to release the flavors.

Step 3: Pour in coconut milk and bring to a gentle simmer. Add honey, lime zest, and cayenne pepper, then reduce heat to low and simmer for 5-7 minutes until slightly thickened.

Step 4: Add the diced red bell pepper and continue to simmer for 2-3 minutes until pepper is slightly softened but still has some crunch.

Step 5: Gently fold in the smoked halibut cubes, being careful not to break them. Cook for just 2 minutes to warm the fish through and infuse it with the curry flavors.

Step 6: Remove from heat and stir in lime juice and fresh cilantro. Season with salt to taste.

Step 7: Transfer to a serving dish, insert toothpicks into each halibut piece, and serve warm as an appetizer.

Nutrition:

• Calories: 210 per serving
• Protein: 18g
• Fat: 14g
• Carbohydrates: 6g
• Fiber: 1g
• Sodium: 320mg
• Serving size: 4 pieces

Applewood Smoked Halibut Tacos With Mango Salsa

Tender applewood smoked halibut nestled in warm tortillas and topped with vibrant mango salsa creates a delightful fusion of smoky and sweet flavors.

This invigorating dish brings together the delicate taste of halibut with tropical fruits and zesty lime for a perfect summer meal that’s both impressive and easy to prepare.

Ingredients:

• 1 pound fresh halibut fillets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups applewood smoking chips, soaked in water
• 2 ripe mangoes, diced
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: Prepare the halibut by patting it dry with paper towels.

In a small bowl, mix olive oil, cumin, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Rub this mixture over the halibut fillets and let marinate for 30 minutes in the refrigerator.

Step 2: Meanwhile, prepare the mango salsa by combining diced mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl.

Season with a pinch of salt and refrigerate until ready to serve.

Step 3: Set up your grill or smoker for indirect heat cooking at 225°F (107°C).

Add the soaked applewood chips to the coals or in the smoker box.

Step 4: Place the halibut on the grill away from direct heat.

Close the lid and smoke for about 20-25 minutes or until the fish reaches an internal temperature of 140°F (60°C) and flakes easily with a fork.

Step 5: While the fish is smoking, warm the corn tortillas on the grill for about 30 seconds per side.

Step 6: Once the halibut is done, remove from the grill and gently flake it into bite-sized pieces.

Step 7: Assemble the tacos by placing the smoked halibut on each warmed tortilla, topping with mango salsa and sliced avocado.

Step 8: Serve immediately with lime wedges on the side for an extra burst of invigorating flavor.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Fat: 14g
• Carbohydrates: 28g
• Fiber: 6g
• Sugar: 10g
• Sodium: 240mg

Lemon-Dill Smoked Halibut Chowder

This hearty and flavorful Lemon-Dill Smoked Halibut Chowder combines the delicate smokiness of halibut with the bright notes of lemon and fresh dill. The creamy base creates a comforting bowl that’s perfect for cold evenings, while the aromatic herbs and zesty lemon elevate this seafood chowder to something truly special.

Ingredients:

• 1 pound smoked halibut, flaked into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 celery stalks, finely chopped
• 3 carrots, diced
• 3 cloves garlic, minced
• 1 pound potatoes, peeled and cubed
• 4 cups fish stock or vegetable broth
• 1 cup heavy cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 3 tablespoons fresh dill, chopped (plus extra for garnish)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Instructions:

Step 1: Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots, then sauté for 5-6 minutes until softened.

Step 2: Add garlic and cook for another minute until fragrant.

Step 3: Sprinkle flour over the vegetables and stir continuously for 2 minutes to create a roux.

Step 4: Gradually add the fish stock while stirring to prevent lumps from forming.

Step 5: Add potatoes, bay leaf, and thyme to the pot. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.

Step 6: Stir in the smoked halibut pieces and continue to simmer for 5 minutes.

Step 7: Add the heavy cream, lemon juice, lemon zest, and butter. Stir gently until butter is melted and incorporated.

Step 8: Add the fresh dill and season with salt and pepper to taste. Simmer for another 5 minutes to allow flavors to meld.

Step 9: Remove bay leaf before serving. Ladle chowder into bowls and garnish with additional fresh dill and lemon zest.

Nutrition:

• Calories: 420 per serving
• Protein: 28g
• Fat: 24g
• Carbohydrates: 26g
• Fiber: 3g
• Sodium: 640mg
• Vitamin A: 70% DV
• Vitamin C: 25% DV
• Calcium: 15% DV
• Iron: 15% DV

Hickory Smoked Halibut With Pomegranate Reduction

This exquisite hickory smoked halibut balances the delicate flavor of the fish with a sweet-tart pomegranate reduction. The wood smoke infuses the halibut with a gentle smoky essence while the vibrant pomegranate sauce adds a sophisticated finish to this healthy, protein-rich dish.

Ingredients:

• 4 halibut fillets (6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 2 cups pomegranate juice
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic, minced
• 1 cup hickory wood chips, soaked in water for 30 minutes
• Fresh pomegranate seeds for garnish
• Fresh thyme sprigs for garnish

Instructions:

Step 1: Prepare the fish by brushing halibut fillets with olive oil and seasoning with salt and pepper on both sides. Let rest at room temperature for 15 minutes.

Step 2: Meanwhile, make the pomegranate reduction by combining pomegranate juice, honey, lemon juice, thyme leaves, and minced garlic in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the liquid reduces by half and becomes syrupy.

Step 3: Prepare your smoker according to manufacturer’s instructions. Add the soaked hickory chips to the smoker box or designated area. Bring the temperature to 225°F (107°C).

Step 4: Place the halibut fillets on the smoker rack, skin side down if skin is still attached.

Step 5: Smoke the halibut for approximately 45-60 minutes, or until the internal temperature reaches 140°F (60°C) and the fish flakes easily with a fork.

Step 6: Remove the halibut from the smoker and let rest for 5 minutes.

Step 7: Serve the smoked halibut drizzled with the pomegranate reduction, garnished with fresh pomegranate seeds and thyme sprigs.

Nutrition:

• Calories: 320 per serving
• Protein: 35g
• Fat: 12g
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 15g
• Sodium: 450mg
• Potassium: 780mg

Smoked Halibut and Roasted Vegetable Kebabs

These delicious kebabs combine the rich smoky flavor of halibut with colorful roasted vegetables for a perfect summer meal. The halibut is marinated in a blend of Middle Eastern spices before being threaded onto skewers with vibrant vegetables and grilled to perfection. This dish isn’t only visually appealing but also packed with protein and nutrients.

Ingredients:

• 1½ pounds smoked halibut, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 12 cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• ¼ cup chopped fresh cilantro or parsley
• Lemon wedges for serving
• 8 metal skewers or wooden skewers soaked in water for 30 minutes

Instructions:

Step 1: In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, cayenne pepper (if using), salt, and pepper to create the marinade.

Step 2: Add the smoked halibut cubes to the marinade, toss gently to coat, and refrigerate for 30 minutes.

Step 3: Preheat your grill to medium-high heat or set your oven to broil.

Step 4: Thread the marinated halibut and vegetables onto skewers, alternating between fish, bell peppers, zucchini, onion, and cherry tomatoes.

Step 5: Place the kebabs on the preheated grill or on a broiler pan. Cook for 2-3 minutes per side, or until the fish is heated through and the vegetables are tender with slight char marks.

Step 6: Remove from heat and let rest for 2 minutes. Sprinkle with fresh chopped cilantro or parsley.

Step 7: Serve hot with lemon wedges on the side for squeezing over the kebabs.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 14g
• Carbohydrates: 9g
• Fiber: 3g
• Sodium: 380mg
• Cholesterol: 45mg
• Vitamin A: 25% DV
• Vitamin C: 120% DV
• Calcium: 8% DV
• Iron: 10% DV

Asian-Inspired Smoked Halibut With Ginger-Soy Glaze

This delicate smoked halibut recipe draws inspiration from classic Asian flavors, featuring a sweet and savory glaze that perfectly complements the rich, smoky fish. The combination of ginger, soy, and honey creates a caramelized exterior while the halibut remains tender and flaky inside, making this dish an impressive centerpiece for any special dinner.

Ingredients:

• 1 lb smoked halibut fillets
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons vegetable oil for cooking

Instructions:

Step 1: In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, sesame oil, and rice vinegar to create the glaze.

Step 2: Pat dry the smoked halibut fillets with paper towels to remove excess moisture.

Step 3: Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Step 4: Carefully place the halibut fillets in the hot skillet, skin-side down if applicable, and cook for 2-3 minutes until crisp.

Step 5: Gently flip the fillets and cook for an additional 2 minutes on the other side.

Step 6: Reduce heat to medium-low and pour the ginger-soy glaze over the fish, tilting the pan to guarantee even coating.

Step 7: Allow the glaze to simmer and thicken for about 1-2 minutes, occasionally spooning it over the fish.

Step 8: Remove from heat once the glaze has caramelized and the fish flakes easily with a fork.

Step 9: Transfer to serving plates, spooning additional glaze from the pan over the fish.

Step 10: Garnish with sliced green onions, sesame seeds, and red pepper flakes if desired.

Nutrition:

• Calories: 265 per serving
• Protein: 28g
• Fat: 13g
• Carbohydrates: 8g
• Sodium: 580mg
• Fiber: 1g
• Sugar: 6g

Smoky Halibut Paella With Saffron and Bell Peppers

This vibrant seafood paella combines the rich, smoky flavor of halibut with the earthy warmth of saffron and sweet bell peppers.

Traditional Spanish paella gets a delicious twist with tender halibut fillets that absorb the aromatic spices while maintaining their delicate texture.

This one-pan wonder brings the essence of Mediterranean coastal cuisine right to your dining table.

Ingredients:

• 1 pound smoked halibut fillets, cut into 2-inch pieces
• 2 cups short-grain rice (Bomba or Arborio)
• 4 cups fish stock
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions:

Step 1: In a small bowl, steep saffron threads in 1/4 cup hot fish stock for 10 minutes to release their color and flavor.

Step 2: Heat olive oil in a large paella pan or wide skillet over medium heat. Add onions and cook for 3-4 minutes until translucent.

Step 3: Add garlic and bell peppers, cooking for another 3 minutes until slightly softened.

Step 4: Stir in rice, coating each grain with oil. Add smoked paprika and turmeric, stirring to combine.

Step 5: Pour in the saffron-infused stock and the remaining fish stock. Bring to a gentle boil, then reduce heat to low. Spread rice evenly across the pan.

Step 6: Arrange the smoked halibut pieces evenly over the rice mixture. Don’t stir after this point.

Step 7: Simmer uncovered for 15 minutes, or until most of the liquid is absorbed.

Step 8: Scatter frozen peas across the top of the paella and continue cooking for another 5-7 minutes, or until rice is tender and a slight crust forms on the bottom.

Step 9: Remove from heat, cover with a kitchen towel, and let rest for 5 minutes.

Step 10: Garnish with fresh parsley and serve with lemon wedges.

Nutrition:

• Calories: 425 per serving
• Protein: 32g
• Carbohydrates: 48g
• Fat: 12g
• Fiber: 3g
• Sodium: 480mg
• Cholesterol: 65mg
• Vitamin A: 15% DV
• Vitamin C: 80% DV
• Iron: 15% DV

Final Thoughts

You’ve now explored nine extraordinary ways to transform halibut into smoky masterpieces.

Each recipe offers a unique flavor journey that will absolutely revolutionize your seafood repertoire.

Don’t wait to experiment with these techniques—from the sweetness of maple glaze to the exotic notes of saffron paella.

Your dinner guests won’t believe their taste buds when you present these professional-quality dishes.

The world of smoked halibut awaits your culinary touch.