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–+ servings

Smoked Cod Sandwiches with Pink Peppercorn Lemon Thyme Salt Free Seasoning

Russell Bird
Try this recipe if you’re cutting back on salt but don’t want to sacrifice flavor. It’s perfect for a backyard lunch, a light summer dinner, or a new spin on fish Friday. Whether you're new to smoking fish or looking for something low-fuss but high-reward, this one is a guaranteed win.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Lunch
Cuisine Seafood
Servings 8 people

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!
Keyword different, Low cost