Smoked halibut

Learn the easy steps for how to smoke halibut on a Traeger (or other smoker) with only a handful of ingredients! This fabulous recipe includes smoking thick and delicious halibut fillets on slices of fresh lemon, and finishing with a Thai sweet chili sauce glaze. Every flaky forkful has the perfect balance of sweet, smoky, tangy, and slightly spicy flavors that your tastebuds are sure to love!

There are several types of white fishes that are considered ultra luxurious, and halibut is definitely on top of the list! Halibut is a fatty fish that comes in meaty, steak-like cuts with thick flakes. In this guide for how to smoke halibut we elevate the mild taste of the fish by smoking the fillets with a delicious Thai sweet chili sauce glaze. Together they create a bold dish that is exciting and elegant, but super simple to make!

This easy halibut recipe includes only a few ingredients total, the star being your favorite bottled sweet chili sauce. The sticky-sweet glaze beautifully caramelizes on top of the fish in the smoker. And there is no need to marinate the fillets first!

Simply baste on the sauce about halfway through cooking and let the Traeger (or other smoker) do what it does best: It infuses the fish with a delicious, deep smoky flavor that has just the right punch of spicy/sweet/tangy tastiness.

There is basically no prep work aside from slicing a lemon and sprinkling some spices onto the fish. So although the smoking process can take up to 2 hours and is not considered “quick,” this restaurant-quality recipe is wonderfully EASY! (Did we mention how easy it is?)

Recipe ingredients

Halibut. 1 pound (or more) of skin-on halibut fillets. Choose pieces that are similar in size so they smoke evenly. You can use fresh or previously frozen and thawed in the refrigerator overnight. Gently pat the fillets dry with a clean cloth before seasoning.

Lemon. Smoking the fishes on slices of fresh lemon helps to cut the richness and “fishiness” of the decadently fatty halibut. Because the slices are beneath the fish skin, the lemon adds a nice pop of tangy flavor that doesn’t overtake the chili sauce.

Salt and pepper. Just a generous pinch of each staple spice is enough to to season the halibut before smoking. This elevates the other ingredients, and can be adjusted to taste.

Thai sweet chili sauce. This traditional Asian-style sauce is a fiery blend of chili peppers, vinegar, sugar and garlic. It is lightly spicy, but most fans of hot dishes find it to be more on sweet side

Do not overcook halibut

Halibut is a hearty fish, but the meat is a bit sensitive side and can overcook rather easily. I recommend checking for doneness at the 40 minute mark when you are basting the halibut with Thai sweet chili sauce.

Difference between sweet chili and Thai chili sauce

Traditional Thai chili sauce is made with fresh chilies, fish sauce, and minced garlic. It is spicy with big umami flavor. Sweet chili sauce, on the other hand, includes sugar and does not have any fish sauce. So the taste is less savory, and more sweet and spicy.

Frequently asked questions

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