Sweet and Smoky Smoked Pacific Rockfish Recipe

Unlock the rich, flaky flavor of smoked rockfish with this easy backyard BBQ recipe. Whether you’re using a Traeger, a pellet smoker, or an old-school charcoal setup, Sweet and Smoky Smoked Pacific Rockfish Recipe will give you moist, flavorful fillets with the perfect touch of spice. Ideal for Pacific rockfish but easily adaptable for any firm white fish, this is the kind of cookout magic that turns heads—and clears plates.

Why You’ll Love This Sweet and Smoky Smoked Pacific Rockfish Recipe

• Perfectly flaky texture that stays moist, not dry
• Balanced sweet and smoky flavor with a mild heat finish
• Works with pellet smokers, offset smokers, or Weber grills
• Includes tips for marinades, rubs, and smoking wood selection

Whether you’re fishing off the coast of California or just picked up fresh rockfish from the market, this is a must-try recipe for smoked seafood fans.

FAQs

Can I use frozen rockfish? Yes, just thaw completely and pat dry before seasoning and smoking.

What other fish can I use? Lingcod, halibut, snapper, and even catfish work great with this recipe.

Can I use a gas grill with a smoker box? Absolutely! Just keep heat low and indirect, and add wood chips in a foil packet or smoker box.

Final Thoughts

This smoked rockfish recipe combines simplicity with serious flavor. Whether you’re new to smoking or a backyard BBQ veteran, this recipe delivers flaky, smoky fish with just the right amount of kick. Try it with a cherry wood blend or tweak the glaze to your taste—either way, it’s going to be a hit.

Tag your creations @nerdwithawhisk and let us know how your rockfish turned out!

Nerd With A Whisk

Sweet and Smoky Smoked Pacific Rockfish Recipe

This sweet and smoky smoked Pacific rockfish recipe delivers tender, flaky fillets with a brown sugar rub and optional maple glaze. Perfect for pellet smokers, charcoal grills, or offset setups.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, BBQ

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

For The Rockfish

• 2 lbs. Pacific rockfish fillets or any firm white fish
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper optional

Sweet Glaze

• 2 tbsp maple syrup or honey
• 1 tsp soy sauce
• ½ tsp lemon juice

Equipment

• Smoker Pellet, Charcoal, or Electric
• grill grates or fish tray
• small mixing bowl
• basting brush
• paper towels
• meat thermometer

Method

 

Prep the Fish

1. Pat the rockfish fillets dry with paper towels. Brush lightly with olive oil. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub evenly over both sides of the fish.

Preheat The Smoker

1. Preheat your smoker to 225°F. Use fruitwoods like apple, cherry, or pecan for a mellow, sweet smoke that complements the delicate flavor of rockfish.

Smoke the Rockfish

1. Place the fillets directly on the grill grates or use a fish tray. Smoke for 60 to 90 minutes, or until the internal temperature reaches 140°F to 145°F and the fish flakes easily with a fork.

(Optional) Add the Glaze

1. In the final 15 minutes of smoking, brush the fillets with your maple-soy glaze for extra shine and flavor.

Serve and Enjoy

1. Let the fish rest for 5 minutes. Serve with coleslaw, grilled corn, or fresh citrus for a summer-perfect plate.

Notes

Expert Smoking Tips

• Don’t over-smoke: Rockfish is delicate. Too much smoke can overpower the natural flavor.
• Use a water pan: Helps retain moisture during long smoking sessions.
• Pellet smoker settings: If using Traeger or Pit Boss, set to “Smoke” or 225°F with indirect heat.
• Brine ahead (optional): For more moisture and flavor, brine fillets in a saltwater solution (1/4 cup kosher salt to 4 cups water) for 30 minutes. Pat dry before seasoning.