Smoked Haddock Recipe

Smoked Haddock

Smoked haddock recipe is a delectable, versatile fish that can be enjoyed in a variety of ways. From traditional Scottish dishes to creamy, savory sauces, smoked haddock is an ingredient that can be used to create a range of flavorful recipes.

This particular recipe features perfectly smoked haddock that is both tender and moist, thanks to the use of a pellet smoker. While the idea of using a pellet smoker may be daunting to some, this recipe is actually quite simple and easy to follow.

If you’re looking for a delicious and impressive dish to serve your family and friends, look no further than this smoked haddock recipe. With a creamy and flavorful sauce and a side of potatoes and beans, this meal is perfect for a weekend dinner or a special occasion.

Plus, while smoked haddock can be enjoyed on its own, it also makes an excellent addition to other recipes. Whether you’re looking for a new breakfast option or a hearty main course, this Smoked Haddock recipe is sure to please.

So what are you waiting for? Give it a try today!

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What is Haddock?

Haddock is a type of white fish that is commonly found in the North Atlantic Ocean. It’s a member of the cod family and has a mild, slightly sweet flavor with firm, flaky flesh. Haddock is a versatile fish that can be prepared in a variety of ways, including frying, baking, and smoking. It is also called finnan haddie. You can also make cullen skink soup with haddock.

Smoked haddock is a popular delicacy that’s prepared by smoking the fish over wood chips, which imparts a rich, smoky flavor and golden-brown color to the flesh. Compared to smoked salmon or smoked mackerel, smoked haddock has a much milder flavor and a firmer texture. The smoking process can also add a slightly salty taste to the fish, making it a perfect ingredient for savory dishes.

To prepare real smoked haddock, you’ll want to start by selecting a high-quality piece of fish that’s been smoked using traditional methods. Look for haddock that has a rich, golden-brown color and a firm texture.

Once you have your haddock, you can prepare it in a variety of ways. Some popular methods include baking and frying, or you can prepare poached fish in milk, which helps to soften the flesh and mellow out the smoky flavor.

Overall, smoked haddock is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you’re making a creamy smoked haddock chowder or serving it alongside buttery potatoes and green beans, this fish is sure to be a hit at your next meal.

How To Make Smoked Haddock

Step 1: Preheat Pellet Smoker

Before you start smoking the haddock fillet, you need to preheat your pellet smoker. Set the temperature to 225°F, which is the ideal temperature for smoking haddock fillet.

Step 2: Rinse & Pat Dry

Before seasoning the haddock fillet, it’s important to rinse it with cold water and pat it dry with a paper towel. This removes any excess moisture and impurities from the fish, which can affect the flavor and texture of the final dish. Be sure to use a clean paper towel to pat the fish dry to avoid any cross-contamination.

Step 3: Season Haddock Fillets

Once the haddock fillet is dry, drizzle olive oil on both sides of the fillet. This will help to keep the fish moist and tender as it cooks on the smoker. Use a basting brush or your hands to evenly spread the oil on the fillet.

To season the haddock fillet, mix together the seasonings (sea salt, black pepper, smoked paprika, and garlic powder) in a small bowl. This seasoning mix adds flavor and complexity to the fish.

Step 4: Smoke Haddock

To prevent the haddock fillet from sticking to the smoker grates, place it on a grill mat. The grill mat also helps to keep the fish from falling apart as it cooks. Once the grill mat is in place, carefully put the haddock fillet on top of it. Be sure to center the fillet on the mat for even cooking.

Close the smoker lid and let the haddock smoke for 45-60 minutes or until it reaches an internal temperature of 145°F.

Step 5: Serve & Enjoy!

Smoked haddock is a versatile dish that pairs well with a variety of side dishes. You can serve it with steamed vegetables, roasted potatoes, or a salad. The smoky and savory flavor of the haddock goes well with a range of flavors and textures, so feel free to get creative with your sides. Keep reading to view our recommended sidebar menu.

The Best Creamy Sauce For Smoky Haddock

This creamy sauce is the perfect complement to smoked haddock, adding a rich and decadent touch to the dish. The sauce is easy to make and requires just a few simple ingredients.

Heat Oil & Shallot in Saucepan

To start, heat 2 tsp oil in a saucepan over medium heat.

Once the oil is heated, add 1 minced shallot to the saucepan and sauté for 2 minutes or until it has softened. This will help to develop the flavor of the sauce and add a nice aroma to your dish.

Add Wine & Lemon Juice

Next, pour 10 oz of dry white wine and 2 tsp of fresh lemon juice into the saucepan. The white wine will add a tangy flavor to the sauce, and the lemon juice will help to balance the richness of the cream.

Add Sugar & Salt

To enhance the flavor of the sauce, add 1/4 tsp granulated sugar and 1/4 tsp kosher salt to the saucepan. Bring to a simmer over medium-high heat and simmer for 3 minutes or until reduced by half. This will help to concentrate the flavors and thicken the sauce.

Add Heavy Cream

Stir 1 cup of heavy cream into the saucepan and return the sauce to a simmer. Let the sauce simmer for 2 minutes, stirring occasionally. This will help to thicken the sauce and create a smooth texture.

Add Cold Butter & Season To Taste

Remove the sauce from the heat and slowly stir in 2 tbsp cold unsalted butter cut into cubes. Add one cube at a time, stirring until it has melted before adding another. Repeat until all the butter has been incorporated.

Finally, add black pepper to taste. The black pepper will help to balance the richness of the cream and add a nice flavor to the sauce.

With these easy steps, you can make a delicious and creamy sauce that will perfectly complement your smoked haddock. Enjoy!

The Best Sides For Smoked Haddock

Smoked haddock is a delicious and versatile fish that can be served with a variety of sides. Whether you’re looking for something light and healthy or rich and comforting, there are plenty of options to choose from.

Creamy Sauce or Creme Fraiche

The creamy sauce we prepared earlier in this post is a perfect pairing for the smoky and flavorful haddock. The rich and velvety sauce adds an extra layer of flavor and texture to the dish. Alternatively, a dollop of tangy and refreshing creme fraiche would be an excellent option for those who prefer a lighter accompaniment.

Add a Side of Pan-Fried or Boiled Potatoes

Potatoes are the perfect side dish for smoked haddock. They are filling, and versatile, and pair well with the rich smoky flavors of the fish. For a quick and easy option, pan-fry the potatoes until they are golden brown and crispy. Alternatively, you can boil them until they are tender, then mash them with butter and cream for a rich and creamy side dish.

Buttery Beans

Green beans or asparagus sauteed in butter are other great options to serve with smoked haddock. Their slightly sweet and nutty flavor complements the smokiness of the fish. The butter adds richness and depth to the dish, making it the perfect accompaniment for a cool and refreshing summer dinner.

Put Haddock in Smoked Fish Chowder or Fish Pie

If you’re looking for a more substantial meal, you can add smoked haddock to a creamy chowder or fish pie. The smoky and savory flavors of the haddock blend well with the creamy and comforting broth in the chowder. Or, if you prefer something with more texture, the fish pie is an excellent option. The flaky and buttery crust combined with the rich and creamy filling makes for an indulgent and satisfying meal.

The Best Beer To Serve With Smoked Haddock

What better way to complement your smoked haddock than with an ice-cold brew? Here are the top 3 beer styles that pair well with this delicious fish.


This light and refreshing German wheat beer have a banana and clove aroma that pairs well with the smoky and savory flavors of the smoked haddock. The carbonation in this beer helps to cut through the richness of the creamy sauce and complements the dish’s lightness.

Brown Ale

The nutty and caramel-like flavor of a brown ale pairs perfectly with the smoky and slightly sweet taste of the smoked haddock. The medium body and moderate bitterness of the beer help to balance out the dish’s creamy and salty flavor. It’s a perfect match for those who love a malty beer.


An India Pale Ale has a bold hop flavor and aroma that contrasts with the savory smoky flavors of the smoked haddock. The bitterness of the hops helps to cut through the richness of the creamy sauce and cleanse your palate after each bite. It’s a great choice for those who prefer bitter beer.

Smoked Haddock

Smoked Haddock

A tasty smoked haddock that you will surely enjoy with the family.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 2 people



Smoked Haddock

  • 4 4-5 oz haddock fillet
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

Creamy Sauce

  • 2 tsp oil
  • 1 minced shallot
  • 10 oz dry white wine
  • 2 tsp fresh lemon juice
  • 1/4 tsp granulated sugar
  • 1/4 tsp kosher salt
  • 1 cup heavy cream
  • 2 tbsp cold unsalted butter
  • Black pepper to taste


  • Preheat your pellet smoker to 225°F.
  • Rinse the smoked haddock fillet with cold water and pat dry with a paper towel.
  • Drizzle olive oil on both sides of the fillet.
  • Sprinkle the seasoning mixture over both sides of the haddock fillet.
  • Place the haddock fillet on a grill mat and put the mat on the smoker grates.
  • Close the smoker lid and let the haddock smoke for 45-60 minutes or until it reaches an internal temperature of 145°F.
  • Once the haddock is done, carefully remove the grill mat from the smoker using heat-resistant gloves.
  • Let the haddock rest for a few minutes before serving.
  • Enjoy your delicious smoked haddock!

Smoked Haddock FAQs

What is smoked haddock?

Smoked haddock is a type of fish that has been smoked over wood chips. It has a distinctive smoky flavor that makes it a great choice for a variety of dishes.

Can I use any type of fish for this recipe?

While you could technically use any type of fish for this recipe, it’s best to use haddock to get the unique smoky flavor that this dish is known for. A special omelet was prepared for novelist and writer arnold bennett with haddock and other ingredients by Savoy hotel in London 1930s.

What is a pellet smoker?

A pellet smoker is a type of smoker that uses wood pellets as a fuel source. These pellets are fed into a hopper and automatically ignited, creating a consistent source of smoke for cooking.

How do I know when the haddock is done cooking?

The haddock should be cooked until it reaches an internal temperature of 145°F. You can use a meat thermometer to check the temperature in the thickest part of the fish.

How long does it take to smoke the haddock?

The haddock should be smoked for 45-60 minutes at a temperature of 225°F.

Can I make the creamy sauce ahead of time?

Yes, you can make the creamy sauce ahead of time and reheat it before serving. Just be sure to store it in an airtight container in the fridge.

What type of wine should I use in the creamy sauce?

Dry white wine is best for this creamy sauce. You can use any variety you like, but some popular choices include Sauvignon Blanc, Pinot Grigio, or Chardonnay.

Can I freeze the smoked haddock?

Yes, you can freeze the smoked haddock for up to 3 months. Just be sure to wrap it tightly in plastic wrap and store it in an airtight container in the freezer.

What other side dishes pair well with smoked haddock?

In addition to the buttery beans and potatoes mentioned in the recipe, you could also serve the haddock with steamed vegetables or a fresh green salad.

What should I do if I don’t have a grill mat?

If you don’t have a grill mat, you can still smoke the haddock directly on the grill grates. Just be sure to oil the grates first to prevent the fish from sticking.

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