Halibut is without question my favorite fish. With this Smoker Roasted California Halibut recipe, I am quite sure it will become your favorite as well. In general, fish has a mild flavor but this simple topping will give you amazing flavor in every bite. And to be clear, Alaskan Halibut will also work beautifully for this recipe.

Cook’s Notes

For this Smoker Roasted California Halibut recipe, we are going to roast the halibut in our pellet smoker at a high temperature. This is not a low and slow technique where we are trying to infuse a lot of smoke like we would with beef brisket or a rack of ribs. We want the fish to cook on high heat to preserve the moisture level of each filet. The recommended smoker temperature is 450 F | 232 C. For this recipe it is important to preheat the smoker. Our goal for this cook is an internal fish temperature of 130 F | 54 C.

Okay, I know the internet will tell you to cook your fish to 145 F | 63 C for safety reasons. Unfortunately, that will actually overcook this delicate Halibut. 130 F | 54 C will give you a beautiful, moist, and flakey result.

Smoking Tips

Consider using a smoking pan and rack to catch the drippings to reduce the mess in your smoker. It makes clean up much easier. When smoking these halibut filets you will also need an instant-read thermometer to ensure you are cooking to exactly the right temperature. This is not just about getting the doneness right, it is also about food safety as well.