Smoked mahi mahi

Jane Whittaker


I would recommend using a cheaper fish until you get the hang of this. I got my directions on the internet, and this smoking thing is brand new for me.
What resulted is a beautifuly done fisn, smokey and reminded me of a very mild kipper, not as strong.
I would recommend this as an appetizer course, and think mixed with cream cheese, onions, capers, dill and lemon juice would make a killer spread.
This is more a process than a recipe.
It would be 3 hours 30 minutes per pound and not 2 like the recipe says, but for some reason I can't edit that.


★★★★★ 1 vote

10 Min
7 Hr
No-Cook or Other


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2 lb
fish, we used mahi mahi, but any firm fish would be good.
2 qt
10 Tbsp
salt, i used slightly less than directions
1/4 c
lemon juice
squirts hot sauce
1 tsp
ground black pepper
2 tsp
dill weed

How to Make Smoked mahi mahi


  • 1Prepare a brine of 2 1/2 tablespoons salt to 1 cup of water. You need 1 quart of brine for every pound of fish.
  • 2Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
  • 3Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
  • 4Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
  • 5If fish has skin, place skin side down.
  • 6Start smoker at 150°. After the first 2 hours increase heat to 200°
    You will want to cook 3 hrs 30 minutes per pound
  • 7Internal temp should be at least 165° when done, I just tested to see if it was flakey.

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About Smoked mahi mahi

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy

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