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How to Smoke Halibut? - Delicious and Easy Recipe

smoked halibut recipe for electric smoker
3-2-1 Method Smoked Pork Ribs Recipe
Smoked Ham with Honey Glaze Recipe

Halibut is a large flatfish usually found in the cold waters of the North Atlantic and Pacific. They live at a depth of 100 to 900 ft. It can weigh over 500 pounds and live up to 40 years. The smaller ones are called ‘’chickens’’ while large is called ‘’barn door’’. The main source of Pacific Halibut is Canada and the United States. But, because of its endangered status, it is also farmed.

Smoked halibut is prized for its snow-white flaky texture and sweet flavor, so it makes fantastic table fare. If you give it proper attention while smoking it, you will get a delicious result. Due to the low oil content and fat, the amount of time in the electric smoker and brining time should be reduced to prevent it from drying out.

It is not common to smoke the whole fish, but cooking the delicate fillets is popular among fishers and home cooks. It is very easy to prepare it with the right wood, tools, and some patience.

Bear in mind that this procedure is tailored to fit anyone’s taste. But, everyone is different so don’t be afraid to change the cooking time and the brine to find the right doneness and flavor that suits you.

If you want to know how to smoke halibut and prepare it with ease, all you have to do is read on. In this article, you will find everything you need to know about the fish meat, its nutrition and how to prepare it in your electric smoker.

Barbecuing is unquestionably a disorderly field, which is precisely why the numbers can bring a certain comfort. That just might be the thing that explains the popularity of the so-called 3-2-1 ribs-cooking method.
Are you not familiar with this method? Basically, it's a process divided into three separate time blocks - the first lasts for three hours, the second for two, and the final one for just one hour.
In this article, we'll be taking a closer look at this popular recipe, examining it in details, analyzing its advantages and downsides, and we'll also take a look at some variations and alternatives to it. Read on!
The most convenient way to smoke your food is by using a high-quality electric smoker. The best thing about this product is that they are convenient, easy to use and will save you time and money. You just need to place the food into it, set the right temperature and leave it to do the job for you.
Ham can be a fantastic meal when it is adequately smoked. It’s not the easiest task, but if you follow our step by step smoked ham recipe, you will have the best possible results. Anyone can make this delicious meal because there are no tough preparations or complicated steps.
This honey glazed ham is a mouth-watering dish that is ideal for the festive season. Your whole family will love this meal, and it will become their favorite. It is slow-cooked to the perfection and serves eight to ten people.
It is best to cook this honey glazed ham in advanced, so you get the most flavors.

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What to Look For When Purchasing This Fish

When you are purchasing the halibut, you need to choose the highest quality and freshest meat. Halibut should be free of an unpleasant odor and firm to the touch. The gills should be bright red, the fins should be intact, and the eyes should be clear.

Bear in mind that it is harder to choose the perfect halibut fillets. But if you are buying only this piece of meat, then pay attention to its color. Pick the flesh with discoloration.

We gave this method a try a few days ago, and we immediately understood its appeal - it results in meat that's so tender that it looks like it will slide off the bones! It comes with a couple of layers of flavor that immediately associate one with the taste of a great barbecue. We don't even have to say that the whole process can be done within a (very predictable) time frame of just six hours.
Those that follow the directions are guaranteed to avoid ending up with ribs that are too dry or too tough, which makes the 3-2-1 method a very fail-proof process. Almost 100% of people who taste the ribs cooked by this method will react with delight, and might even declare you a barbecue maestro. If all of this sounds pretty tempting (and we're sure that it does), have a look at the following recipe.
Smoked, bone-in ham, 1 10 pounds
Light brown sugar, 1 ½ cups
Clover honey, ½ cup

Nutrition of the Halibut Fish

A half Pacific or Atlantic halibut fillet contains:

Calories - 223 cal
Protein – 42.2 g
Fat – 4.7 g
Selenium – 74.4 micrograms
Niacin – 11.3 milligrams
Phosphorus - 453 milligrams
Vitamin B12 - 2.2 micrograms
Vitamin B6 – 0.6 milligram
Magnesium - 170 milligrams

Potassium – 916 milligrams

Calcium – 95.4 milligrams

Iron – 1.7 milligrams
Riboflavin – 0.1 milligram
Vitamin A – 285 international units
Thiamine - 0.1 milligram
Folate – 22.3 micrograms
Zinc – 0.8 milligram
Pantothenic acid – 0.6 milligram
Omega – 3 fatty acids – 1064 milligrams
Omega – 6 fatty acids -  60.4 milligrams
Some manganese and copper

Smoked Halibut Recipe

The Ingredients

  • Granulated sugar, ¼ cup
  • Brown sugar, ¼ cup
  • Kosher salt ½ cup
  • Ground coriander, one teaspoon
  • Fresh halibut, 2 lbs.

Homemade Tartar Sauce:

  • Minced white onion, 2 tbsp.
  • Diced tomatoes, ¼ cup
  • Diced dill pickle, 2 tbsp.
  • Mayonnaise, ½ cup
  • Vinegar (use the one from the hot pepper’s jar), 2 tsp.
  • Salt to taste
smoked halibut with homemade tartar sauce


•First, you need to wash the fish thoroughly with water. Use the damp paper towel to pat them dry and leave it to rest for about ten minutes at the room temperature.

•After this first step, place the meat into the sealable plastic bag and pour the marinade over. Make sure you have enough of it so it can cover all the fish adequately. Try to press out the air from the bag, as much as you can, and seal it.

•Brine it in the fridge for about three to four hours. While you are doing this, turn the bag over a couple of times to ensure the marinade has covered all the fillet’s surfaces.

•When it is done, remove the fish from the bag and rinse off the fish. Pat it dry and place it on a rack over a sheet pan for one to two hours in the fridge.

•In the meantime, put the wood chips in a bowl and pour in the water. Leave them to soak for thirty minutes to one hour. Use the oil to spray it on the electric smoker’s grill to ensure the meat doesn’t stick.

•Set up the smoker to 215 degrees F. Place the food on the racks of the unit, skin side down. Smoke the fish for about two hours or more, until the internal temperature reaches 140 degrees F.

•After the meal is done, you can serve it immediately or refrigerate it. Be sure to consume it within two to three days. If you leave it longer, it can spoil.

•The great way to serve it is with the homemade tartar sauce. To prepare it, mix all the ingredients and serve it with the fish. You will love this delicious meal! Enjoy!

Step #1 - The first step consists of preparing the ribs. Prepare them for the 3-2-1 method by carefully removing the membranes, after which you can apply some of your rib rub.
Step #2 - It's time for the first time block. Set your smoker at 225F (110C) and place the ribs (bone-side down) into it. Cook them for the duration of three hours.
Step #3 - After those three hours, get the ribs out of the machine and wrap them in some aluminum foil. Do it as tightly as you can in order to form an airtight seal. Return the ribs to your smoker and smoke them for two hours.
Step #4 - Now would be the time to un-wrap the meat and return it to the machine for one more hour.
Step #5 - During the last half an hour of the cooking time, you can, optionally, apply some sauce to the ribs. To prevent the burning, you'll have to make sure that the cooking temperature is no higher than 265F (130C). Also, don't forget to apply the sauce in a couple of thin layers.
To place a large roasting pan, adjust the racks. With a shallow roasting one, fit the pan. Before start preparing this meal, preheat the oven to three hundred and fifty degrees F.
Under the cold water, rinse the ham, after you have unwrapped it. Put it in the roasting pan on the rack.  Use the foil to cover it and cook the meat for one hour and forty minutes. In the meantime, mix the honey and brown sugar in a saucepan and cook until the sugar has dissolved and mixture becomes smooth, over medium heat.
Use the brown sugar glaze to pour it over the meat and roast it for another one hour and forty minutes. Make sure you baste it with the drippings in the roaster, at least twice while it’s cooking. Calculate twenty minutes for one pound of meat, to adjust the right roasting time for larger or smaller meat.
Use a meat thermometer to check if the meat is done. Place it into a meaty area, but make sure it’s not touching the bone or it’s not in the fat spot. The device should register the temperature of one hundred and sixty degrees F.
Before slicing the ham, leave it to rest for about fifteen minutes. That way you are allowing the juices to set correctly.

Health Benefits of Halibut

The Advantages and Downsides of the 3-2-1 Method
How to Smoke a Ham?

This fish has high nutritional value. It has a significant amounts of nutrients like omega 3 fatty acids, niacin, vitamin B6, vitamin B12, magnesium, phosphorus, potassium, selenium and other vitamins that are essential to our health. It has a protective effect against cancer, pulmonary embolism, deep vein thrombosis, Alzheimer disease, childhood asthma, age-related cognitive decline and reduce the risk of leukemia.


‘’It is recommended that pregnant women and women of childbearing age who might become pregnant should stay away from halibut and other seafood as they are mercury contaminated. Halibut contains naturally-occurring substances called purines that can cause health problems to people susceptible to it.

Individuals with kidney problems or gout may want to limit or avoid its intake. An allergic reaction can crop up with typically any food; hence people allergic to halibut should not eat them in their pure, isolated form as it might trigger an adverse reaction.’’ according to Lifestyle Lounge

This process is guaranteed to give you ribs that are tender ("fall-off-the-bone"), which is something that many people consider to be the climax of smoked ribs. On the other hand, it probably won't help you win any sort of barbecue competition.
And the reason behind that is the fact that some people have an entirely different opinion on what a good rib is. For some, a well-cooked rib comes with meat that doesn't stick to the bone but still holds to it. To put it more simply, they think that, when you're biting, the meat should be removed away cleanly from the bone - and not fall off.
However, if you're not considering getting into a barbecue competition, you shouldn't worry - just follow this method and your guests will surely be pleased.
The first thing you need to know when buying a ham is that it is always better to pay a little more money for a product that hasn’t 1/3 water weight. Choose the spiral sliced, bone-in, cooked meat that weighs about ten or more pounds.
The next thing is to keep your meat fresh before you want to smoke it. Just place it in the fridge and leave it to rest. When you are ready to prepare smoked ham, remove it from the refrigerator and set aside.
Place it on the baking sheet, use yellow mustard and squeeze it all over the meat to add a little flavor to the ham. Grab a handful of the brown sugar and rub it. Or you don’t have to use any additions if you don't want to, that depends on your personal preference. After you have done that, turn on the smoker.
Put the meat into the unit, on the center rack, flat side down. Set the temperature between two hundred and two hundred and twenty-five degrees F. It is essential to reach the internal temperature of hundred and forty degrees F, so it’s wise to use a digital thermometer.
Leave the meat to smoke for about an hour, hour and a half. Make sure you are checking it so that the ham’s bottom doesn’t get too done. Lower the heat if you notice that it is dark brown.
Take the meat out of the appliance at 2 ½ hours and put it on aluminum foil (double thickness). It is essential that you have enough of it to wrap the whole ham. But, before you do that, use orange juice to spray the meat’s outside.
The next step it is to use the remains of the brown sugar and sprinkle it over the food and then you can wrap it. Return it to the unit until the internal temperature reaches one hundred and forty degrees F, for about one hour.
When it is done, take the meat out of the appliance and leave it to rest for about twenty to thirty minutes, while it’s still wrapped. When you remove the foil, there will be juices on it. But, don’t throw it, because you can use it to pour over the ham right before you serve it.
The Variations
This technique has been mainly designed for the pork ribs - the timing works best for this type of the meat. Those that prefer the baby back ribs should give a try to the so-called 2-2-1 method. Otherwise, they will be risking having the baby back ribs overcooked and dried out - you certainly don't want that to happen!
If you're interested in long-term smoking, you could try placing the wrapped ribs into your oven, after which you could finish them off on a grill (at a low temperature). Due to the fact that most of the smoke flavor is usually delivered in the first couple of hours, this technique won't have an adverse effect on the overall outcome.
All meat has high levels of protein. Ham is pork meat, and it has about 18 g of protein. Protein in beneficial in keeping you full longer. Eating 1 serving of low sodium ham 1 or 2 times a week could help you lose weight. Ham is an excellent source of vitamins and minerals. The nutrients found in ham are: Vitamin B6, Vitamin B12, Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Potassium, Phosphorus, Riboflavin, Thiamine, and Zinc.

The Conclusion

When smoked in a our recommended electric smoker, the halibut is a fantastic meal you can serve your family and friends. This recipe is healthy, delicious and easy to make. Besides its great taste, it is very nutritious, and it is a source of many vitamins essential to our body. Once you try it, you will crave for more! Bon appetite!

As you can see, the 3-2-1 technique for the pork ribs is easy-to-do and guaranteed to leave you with meat that looks and tastes great. It comes with a predictable time frame and doesn't require any unique ingredients or equipment, and the results are sure to impress your guests.
A word of advice, though - this technique is good only for two or three racks of pork ribs. If you intend to smoke just one rack, the whole process probably won't last for entire six hours. For the really small racks, try the 2-2-1 method.
With our perfect smoked ham with honey glaze recipe and the right electric smoker, you will learn how to make this incredible meal in no time. Surprise your friends and family with this delicious dinner and amaze them. We are sure that this would be their new favorite meat recipe because it’s just perfect.
It doesn’t take much time to prepare it and it’s very easy to smoke the ham. Good thing is that you can just set the smoker and let it do the rest for you. Feel free to explore and experiment with the ingredients and spices. That way you will learn from the first hand, which of them you can combine and which not. Enjoy your meal! Bon appetite!
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