Fire up the smoker this weekend to make this incredible tasting Smoked Cod Wrapped with Prosciutto to serve as appetizers or featured main dish in just 45 minutes.
Nothing is better than having friends over for a cookout or game day and being able to make them appetizers that they gobble up and beg you to make again.
This recipe is great for anyone that is just starting out smoking, as it’s quick, easy, and pretty much a “no fail” recipe. If you didn’t love it, make a dip or add it into deviled eggs.
And when you see how easy it is to smoke fish, you’ll definitely want to try it with various kinds. I quickly got addicted to the ease and flavor of whipping these up for friends and family.
🐟 Ingredients
Cod | We love the firm, mild flavor of cod but consider any fish similar like mahi mahi, grouper, or haddock.
Prosciutto | This is pinkish piece of thinly sliced cured pork has a line of fat that runs through the center. It is dry aged ham used a lot in Italian dishes.
⏲️ Equipment and Tools
Smoker – I used my Big Green Egg with a plate setter to create an indirect heat. For Gas Grillers, use a smoking box to create the smoke. Pellet smokers, like the Traeger, just need to dial in the temperature and call it good!
Meat Thermometer – If you are new to smoking, it may be difficult to identify when the fish reaches 145 degrees. Use a meat thermometer and take the guesswork out.
🔥 Instructions
Set the smoker up to 225 degrees with indirect heat using our DIY Fire Starters and add the wood that you chose or this recipe.
Note: We used applewood this time but have used peach before as well. We like to use a wood that leaves a soft and mild flavor profile. If you need help picking out your wood match, check out the wood pairing cheat sheet.
Step One: Cut the cod into one inch by four inch sections (you don’t need to be exact) and then take one thinly sliced piece of prosciutto and wrap it around a couple times. It should stick to itself, but in case it doesn’t just hold it together with a toothpick of small metal skewer. Set aside until the smoker is ready.
Step Two: Place the wrapped cod on the smoker / grill for 30-45 minutes. There is no need to turn these over thanks to the indirect heating setup. Make sure the internal temperature reaches 145 degrees by using a thermometer. We use a wireless meat thermometer so we never overcook anymore.
❗ Expert Tips
- Take this smoked cod and make a smoked dip from it. We made a version of a crab dip we’ve loved for years and swapped out the crab for the this cod and it was TO.DIE.FOR. delicious! We did cut up the prosciutto and put it in as well, being careful to NOT add more salt.
- Take some cream cheese and spread on top of a bagel with this fish for a special weekend treat.
- Toss it into a homemade macaroni and cheese recipe or substitute for tuna in a casserole.
- Make fish cakes to eat plain or to put on buns for an easy weeknight meal.
- Substitute the prosciutto for bacon for a completely different flavor.
🥡 Storage
These will keep for two to three days in the refrigerator. Make sure they are in a tightly sealed Ziploc or Tupperware container as the smoky smell can impact other foods in the fridge.
These do freeze nicely as well. I recommend wrapping them in Saran or Press-n-Seal first and then adding it to a freezer safe Ziploc bag. It makes it easier to grab one for quick dinner and the double layer of protection minimizes freezer burn.
🥕 Serving Suggestions
The mild smoke and fish flavors call for a nice and simple side dish.
Recipe FAQ
You can make it as a whole piece of fish, it will just take longer to smoke.
Use any fish that you like that is firm in texture to hold up to smoking.
Store in the refrigerator for about four days. You can choose to freeze them in a gallon Ziploc freezer bags for long term storage up to 3-4 months. I like to wrap in Press N Seal and then place in the bags to make sure there is no freezer burn.
We set this recipe up so you can serve it as stand alone appetizers but you can go crazy with this recipe. My first choice is always to make a dip out of it. Substitute the cod for the salmon in the Smoked Salmon Dip or the Smoked Trout Dip. Really up the level on those dips by using the Smoked Cream Cheese! Use the cod on top of the Seafood Topped Tater Tots. Another amazing appetizer is to add in a little bit of smoked fish into the Smoked Deviled Eggs. If you are looking to add this to a main course, our first choice recommendation is to add it to a big batch of pasta – linguine with a light sauce or a penne with a white sauce. We’ve tossed in smoked fish into batches of macaroni and cheese for an explosive burst of flavor.
It’s cooked perfectly at 145 degrees.
No, they are two different species of fish even though they sound the same. Black cod is pretty high in fat and hard to make an across the board swap vs the white cod for this recipe that is lean and firm.
Related Recipes
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Smoked Cod Wrapped in Prosciutto
Equipment
- Smoker
Ingredients
- 1 lb Cod
- 6 oz Prosciutto
Instructions
- Set up the smoker or grill using indirect heat. Bring the temperature to 225 degrees and add the wood. I recommend using a lighter fruit wood. We used apple for this recipe.
- Cut the cod into one inch by four inch sections and wrap it with one thinly sliced piece of prosciutto. If it is is not holding together on its own, stick a toothpick through it. Set aside until smoker is ready.
- Place on the smoker/grill for 30-45 minutes. Make sure the internal temperature reaches 145 degrees. There is no need to turn these over as the indirect heat and gentle smoke will finish these up nicely.
- Remove and serve for an awesome BBQ treat!
Notes
- Take this smoked cod and make a smoked dip from it. We made a version of a crab dip we’ve loved for years and swapped out the crab for the this cod and it was TO.DIE.FOR. delicious! We did cut up the prosciutto and put it in as well, being careful to NOT add more salt.
- Take some cream cheese and add it to the smoked cod and spread on top of a bagel for a special weekend treat.
- Toss the smoked cod into a homemade macaroni and cheese recipe or substitute for tuna in a casserole.
- Make fish cakes from the smoked cod to eat plain or to put on buns for an easy weeknight meal.
- Substitute the prosciutto for bacon for a completely different flavor.
Nutrition
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
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