These smoked cod sandwiches are light, flaky, and packed with fresh, zesty flavor—without the salt! By using Spiceology’s salt-free Pink Peppercorn Lemon Thyme seasoning, we get layers of citrus and herbaceous goodness that pair beautifully with smoked cod and creamy sauce on a warm bun. It’s a heart-healthy, flavor-loaded sandwich that’s both satisfying and simple to make.
Smoked Cod Sandwiches with Pink Peppercorn Lemon Thyme
Salt-free doesn’t mean flavor-free! When we brought in the new line of no-salt seasonings from Spiceology, we weren’t sure what to expect.
But after testing the Pink Peppercorn Lemon Thyme blend on smoked cod for staff lunch, the results were crystal clear—flaky fish, zesty aroma, and crispy buns made this one an instant classic. If you’re trying to eat cleaner but still crave that BBQ flavor, this smoked cod sandwich delivers.
How to Make Smoked Cod Sandwiches
Preparation
Preheat your smoker to 250°F. While it comes up to temp, lay out your cod fillets in a foil tray. Spray both sides lightly with duck fat spray (or any high-heat cooking oil) to help the salt-free seasoning stick and prevent burning. Then coat the fillets generously with the Pink Peppercorn Lemon Thyme seasoning. Don’t be shy—it’s salt-free and mild, so it won’t overpower the fish.
Let the Seasoning Set
Once seasoned, leave the cod out at room temperature for 20 minutes. This lets the spices begin to hydrate into the fish, and taking the chill off helps it cook more evenly on the smoker.
Smoking the Cod
Place the tray on your smoker and let it run at 250°F for about 30 minutes. Use an internal probe thermometer and cook until the internal temperature reaches 145°F in the thickest part of the fish. The fillets should be opaque, firm, and flake easily with a fork.
Resting the Fish
Once the fish is done, remove the tray from the smoker and loosely cover with foil. Let the fish rest for 5 minutes to let the juices redistribute and cool slightly—this makes sandwich assembly easier.
Assembling the Sandwiches
Warm your brioche buns (or gluten-free buns, if preferred) and smear the top half with your favorite creamy sauce—aioli, tartar, or even a drizzle of BBQ mayo. Place a fillet on each bun and top with slaw, pickles, or keep it simple. Either way, you’ve got a sandwich that’s crispy, juicy, and bursting with flavor.
Best Beer to Pair With Smoked Cod Sandwiches
Pilsner
Crisp and clean, it won’t overshadow the light fish but adds a refreshing balance.
Witbier
Citrus notes from the beer complement the lemon thyme seasoning beautifully.
Session IPA
Low bitterness and bright hops bring a zippy kick that works well with smoky cod.
Smoked Cod Sandwiches with Pink Peppercorn Lemon Thyme Salt Free Seasoning
Equipment
- Louisiana Grills 800 Premier
- BBQ Tongs
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Instant Read BBQ Thermometer
- Large Baking Sheet or BBQ Tray
Ingredients
- 1 package Brioche Buns
- 1 package Fresh Cod Fillets 3
- 3 tbsp Spiceology Pink Peppercorn Lemon Thyme Salt Free Seasoning
- 1 can Cornhusker Kitchen Duck Fat Spray
- ¼ cup Smoke Show Lightly Smoked Jalapeno Aioli
Instructions
- Preheat smoker to 250°F
- Spray cod with duck fat and season liberally with Pink Peppercorn Lemon Thyme
- Let rest at room temp for 20 minutes
- Smoke in foil tray at 250°F until fish hits 145°F internal temp (about 30 minutes)
- Rest covered in foil for 5 minutes
- Assemble sandwiches with sauce, bun, and fish
- Serve hot and enjoy!
Smoked Cod Sandwiches FAQs
What kind of fish works best for smoking sandwiches?
Cod is a great choice for its firmness and clean flavor, but you can also use haddock, halibut, monkfish, or even tilapia. Just adjust cooking time for thickness.
Why use a salt-free seasoning?
For those watching sodium intake, salt-free blends allow you to build flavor without raising blood pressure. You can always add a pinch of finishing salt if needed—but for many, it’s perfect as is.
Do I need to use duck fat spray?
Duck fat gives a great sear and subtle flavor, but you can use any high-heat cooking oil like canola, olive oil, or butter-flavored grilling oil.
What internal temp should fish be cooked to?
For food safety, 145°F is the standard internal temperature for cooked fish. You’ll know it’s ready when it flakes easily with a fork.
What buns should I use?
We used brioche buns for their buttery flavor and soft texture, but gluten-free buns or crusty rolls would also work great.