Cherry Wood Smoked Cod Fillets with Lemon-Dill Butter

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Flaky cod fillets gently smoked over cherry wood, served with a bright lemon and dill butter to enhance the mild flavor of the fish. This Mediterranean-inspired grilling recipe, ready in about 70 minutes, pairs cod fillets, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each cod fillets
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 2 cups, soaked cherry wood chips

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Instructions

1. Step 1: Pat dry 4 cod fillets (6 oz each) and season both sides with 1 tbsp kosher salt and 1 tsp black pepper, then brush with 2 tbsp olive oil to keep them moist.
2. Step 2: Preheat your smoker to 180°F and add 2 cups soaked cherry wood chips for a sweet, mild smoke flavor.
3. Step 3: Place the cod fillets on the smoker grate and smoke for 45 minutes to 1 hour until the fish flakes easily with a fork.
4. Step 4: While the cod smokes, melt 4 tbsp unsalted butter in a small pan, stir in 2 tbsp chopped fresh dill and 2 tbsp lemon juice, cooking gently for 2 minutes until fragrant.
5. Step 5: Remove the smoked cod from the smoker and drizzle the lemon-dill butter over each fillet before serving.