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Norwegian hot-smoked barbecue fish

Norwegian hot-smoked barbecue fish

Main dishes

Norwegian hot smoking: a fatty fish, well-salted, cooked, and smoked whole in its skin on a covered barbecue, over a bed of wood shavings or juniper, ensu…

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Recipe from Wkee4ager, adapted by Recette de cuisine · · updated on

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In Norway, mackerel, salmon, trout, and cod are often smoked over an open fire. The fish is cooked in its skin, absorbing the smoky flavor, and is eaten quickly because it doesn’t keep well.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting1 hr
  • Total2 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodbarbecue
  • Estimated cost$1.36 $0.23 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

6 people
  • $0.04
  • $0.40
  • $0.62
  • $0.30

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. It is best to choose a fatty fish. Larger fish can be filleted, while keeping the skin on – this allows the fish to be cooked in its own skin. ≈ 3 min
  2. Thoroughly clean the fish and season it well. Larger pieces can be seasoned dry or briefly soaked in a brine, to allow the salt to penetrate the flesh. ≈ 8 min
  3. Turn on the covered barbecue; once the flames have died down to embers, push them to one side if necessary to adjust the heat.
  4. Place the wood shavings on top, possibly on a thin metal plate: they should smolder, not burn. Do not use liquid fire starters, as they impart a bad taste. ≈ 3 min
  5. Place the fish on the grill, on the side without coals, and close the lid.
  6. The fish is ready when the flesh easily separates from the bones: if it has been smoked for too long, it will become dry; if it hasn’t been smoked for long enough or at too low a temperature, it will remain raw. ≈ 3 min

The bill

Norwegian hot-smoked barbecue fish

  • salt$0.04
  • pepper$0.40
  • cayenne pepper$0.62
  • paprika$0.30

Total$1.36

that's $0.23 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Fatty fish (mackerel, salmon, trout, or char)
  • Wood chips from deciduous trees or junipers
  • salt
  • pepper
  • cayenne pepper
  • paprika

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