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Smoked Pacific rockfish fillet resting on a black grill grate, caramelized with a sweet smoky glaze, garnished with lemon and parsley.
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
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.