30+ Delicious Smoked Barramundi Recipes You Need to Try

Are you ready to take your culinary skills to the next level? If you’re a seafood lover, smoked barramundi should be on your radar. This versatile fish, known for its mild flavor and flaky texture, takes on a whole new dimension when smoked.

The process infuses the barramundi with a rich, smoky aroma while enhancing its natural taste, making it the star of any meal. Whether you’re hosting a barbecue, preparing a cozy dinner, or looking for unique dishes to impress your guests, our collection of over 30 smoked barramundi recipes has something for everyone.

From tangy marinades to creative glazes and vibrant salsas, you’ll discover a variety of flavors that elevate this delicious fish to new heights.

Join us as we explore these mouthwatering recipes that celebrate the unique taste of smoked barramundi, and learn how to bring a touch of gourmet flair to your kitchen or outdoor grill.

30+ Delicious Smoked Barramundi Recipes You Need to Try

With its delicate flavor and versatility, smoked barramundi is the perfect canvas for a multitude of culinary creations. Our curated list of 30+ smoked barramundi recipes showcases a wide range of global influences and flavor profiles, ensuring that there’s something to suit every palate.

From spicy and zesty to rich and savory, these recipes will inspire you to experiment with new techniques and ingredients, transforming your meals into unforgettable experiences.

So fire up your smoker and get ready to impress your family and friends with these delicious smoked barramundi dishes that are sure to become favorites in your household.

Whether you’re a seasoned pro or a novice in the kitchen, these recipes will guide you through the process of creating mouthwatering meals that celebrate the art of smoking fish.

Dive into this culinary adventure and discover the endless possibilities with smoked barramundi!

Smoked Barramundi with Lemon and Herb Butter

Smoked barramundi with lemon and herb butter is a simple yet elegant dish that highlights the delicate flavors of this prized fish. Smoking adds a rich, savory depth, while the lemon and herb butter brings brightness and freshness.

This recipe is perfect for entertaining guests or treating yourself to a gourmet meal at home, and it pairs wonderfully with roasted vegetables or a light salad.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 4 tbsp unsalted butter, softened
• Salt and pepper to taste
• Smoking wood chips (oak or applewood preferred)

Instructions

1. Prepare the Fish: Rinse the barramundi inside and out, then pat dry with paper towels. Rub the fish with olive oil and season generously with salt and pepper.
2. Prepare the Smoking Setup: Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes, then drain.
3. Stuff the Fish: Stuff the cavity of the barramundi with lemon slices, minced garlic, half the chopped parsley, and dill. Tie the fish together with kitchen twine to secure the stuffing.
4. Smoke the Barramundi: Place the fish in the smoker, skin-side down. Add the soaked wood chips to the smoker. Smoke the barramundi for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C) and the flesh is opaque and flaky.
5. Make the Herb Butter: While the fish is smoking, combine the softened butter with the remaining parsley, dill, and a pinch of salt. Once the fish is done smoking, spread the herb butter over the top to melt into the hot fish.
6. Serve: Remove the barramundi from the smoker and serve it whole, garnished with extra lemon slices and herbs if desired.

This smoked barramundi with lemon and herb butter offers a balance of smoky, buttery, and fresh citrusy flavors. The smoking process gives the fish a lovely texture, while the herb butter adds richness that melts beautifully into the fish.

It’s a restaurant-quality dish that can be prepared in the comfort of your own kitchen, and it’s guaranteed to impress.

Smoked Barramundi with Garlic Soy Glaze

For those who crave a bold, umami-rich dish, smoked barramundi with garlic soy glaze is the perfect choice. The deep smokiness of the fish is enhanced by the sweet and savory soy glaze, creating a deliciously balanced flavor profile. This recipe takes advantage of simple yet powerful ingredients, making it ideal for a casual dinner party or a flavorful weeknight meal.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• Salt and pepper to taste
• Smoking wood chips (cherry or hickory preferred)

Instructions

1. Prepare the Fish: Rinse and dry the barramundi, then coat it lightly with olive oil and season with salt and pepper.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips for 30 minutes before draining them.
3. Make the Garlic Soy Glaze: In a small saucepan over medium heat, combine the soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Bring the mixture to a simmer, then lower the heat and cook for 5-6 minutes until it thickens into a glaze. Set aside.
4. Smoke the Barramundi: Place the fish on the smoker grates. Add the soaked wood chips to the smoker. Smoke the barramundi for 1.5 to 2 hours, or until the fish reaches an internal temperature of 140°F (60°C) and the flesh is flaky.
5. Apply the Glaze: In the last 30 minutes of smoking, brush the garlic soy glaze over the fish. Reapply the glaze a couple of times during this period for maximum flavor absorption.
6. Serve: Once the fish is smoked, remove it from the smoker, sprinkle with sesame seeds, and serve immediately.

Smoked barramundi with garlic soy glaze is a perfect fusion of smoky and savory-sweet flavors. The glaze’s richness complements the lightness of the fish, while the sesame seeds add a pleasant crunch.

This dish is not only a crowd-pleaser but also an explosion of taste, offering a dynamic culinary experience with minimal effort.

Smoked Barramundi with Spiced Maple Glaze

This smoked barramundi with spiced maple glaze is a unique twist on the traditional smoked fish, combining the natural sweetness of maple syrup with warming spices like paprika and cayenne.

The glaze adds a wonderful caramelized finish, making this dish both comforting and a little bit spicy.

It’s a perfect recipe for cool evenings, served alongside roasted vegetables or mashed potatoes.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 1/4 cup pure maple syrup
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• Smoking wood chips (pecan or maple wood preferred)

Instructions

1. Prepare the Fish: Pat the barramundi dry and season with salt and pepper, then rub with olive oil.
2. Prepare the Smoker: Preheat the smoker to 225°F (107°C) and soak the wood chips for 30 minutes. Drain the chips before use.
3. Make the Spiced Maple Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, smoked paprika, cayenne pepper, garlic, and thyme. Adjust seasoning with salt and pepper to taste.
4. Smoke the Barramundi: Place the fish on the smoker grates and add the soaked wood chips to the smoker. Smoke the fish for about 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
5. Apply the Glaze: Brush the spiced maple glaze over the fish during the last 30 minutes of smoking. Apply the glaze a couple of times for a richer flavor and caramelized finish.
6. Serve: Once done, remove the fish from the smoker and serve with a fresh drizzle of the remaining glaze.

Smoked barramundi with spiced maple glaze is a fantastic combination of sweet, smoky, and spicy flavors. The glaze not only enhances the taste of the fish but also creates a beautifully caramelized surface.

This recipe is a delicious way to experiment with bold flavors while maintaining the delicate texture of barramundi, making it a versatile and enjoyable dish for any occasion.

Smoked Barramundi with Citrus and Fennel

This smoked barramundi with citrus and fennel offers a refreshing and aromatic spin on a smoked fish classic. The combination of zesty citrus and licorice-like fennel creates a vibrant, flavorful contrast to the rich smokiness of the fish.

The citrus-infused smoke enhances the fish’s natural sweetness while fennel adds a delicate herbal note, making this dish a perfect centerpiece for a light and sophisticated meal.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 1 fennel bulb, thinly sliced
• 1 orange, sliced
• 1 lemon, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fennel seeds
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Smoking wood chips (citrus or applewood preferred)

Instructions

1. Prepare the Fish: Pat the barramundi dry and rub it with olive oil, salt, and pepper. Stuff the cavity with sliced fennel, orange, lemon, and minced garlic.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips in water for 30 minutes, then drain.
3. Prepare the Fennel Mixture: In a small pan, lightly toast fennel seeds until aromatic. Add them to a mixture of sliced fennel, lemon, and orange for stuffing the fish.
4. Smoke the Barramundi: Place the barramundi on the smoker grate and add the soaked wood chips. Smoke the fish for about 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
5. Rest and Serve: Remove the fish from the smoker, allowing it to rest for 5 minutes. Garnish with fresh parsley and extra citrus slices before serving.

Smoked barramundi with citrus and fennel is a bright and flavorful dish that balances the richness of smoked fish with zesty, aromatic ingredients.

The interplay of citrus and fennel offers a refreshing contrast to the smoky barramundi, creating a light yet flavorful meal that will delight your palate with every bite.

Smoked Barramundi with Mediterranean Olive and Tomato Salsa

This smoked barramundi served with Mediterranean olive and tomato salsa is a flavorful and colorful dish that brings together smoky fish and the vibrant, sun-drenched flavors of the Mediterranean.

The salsa, made with fresh tomatoes, olives, and capers, adds a bright, briny contrast that perfectly complements the mild, buttery taste of the barramundi.

This dish is perfect for outdoor gatherings or as a healthy, refreshing dinner option.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• Salt and pepper to taste
• Smoking wood chips (oak or pecan preferred)

For the Mediterranean Salsa:

• 1 cup cherry tomatoes, chopped
• 1/2 cup Kalamata olives, chopped
• 1 tbsp capers, drained
• 1 tbsp red onion, finely diced
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Fish: Rinse the barramundi and pat it dry. Rub it with olive oil, lemon zest, juice, salt, and pepper.
2. Preheat the Smoker: Set the smoker to 225°F (107°C) and soak the wood chips in water for 30 minutes, then drain.
3. Smoke the Fish: Place the barramundi in the smoker and add the soaked wood chips. Smoke the fish for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
4. Make the Mediterranean Salsa: In a medium bowl, combine the chopped tomatoes, olives, capers, red onion, basil, olive oil, and red wine vinegar. Season with salt and pepper to taste.
5. Serve: Once the fish is smoked, remove it from the smoker and top it with the Mediterranean salsa. Serve immediately.

This smoked barramundi with Mediterranean olive and tomato salsa is a beautiful blend of smoky, savory, and fresh flavors.

The salsa adds a refreshing burst of acidity and saltiness that complements the delicate smokiness of the fish, creating a perfect balance of flavors.

It’s an easy yet impressive dish that transports you to the Mediterranean coast with every bite.

Smoked Barramundi with Chili Lime Rub

Smoked barramundi with a chili lime rub is a bold and zesty take on smoked fish. The combination of spicy chili and tangy lime infuses the barramundi with vibrant flavors, giving it a delightful kick without overpowering its natural taste.

The smoking process enhances the complexity of the rub, making this dish ideal for anyone who loves a bit of heat and zest in their meals. Serve it with rice or grilled vegetables for a complete and satisfying meal.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 1 lime, zested and juiced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional)
• 1 tsp cumin powder
• 1 tsp garlic powder
• Salt and pepper to taste
• Smoking wood chips (mesquite or hickory preferred)

Instructions

1. Prepare the Chili Lime Rub: In a small bowl, combine the lime zest, juice, olive oil, chili powder, cayenne pepper, cumin, garlic powder, salt, and pepper. Mix to form a paste.
2. Prepare the Fish: Rub the barramundi all over with the chili lime mixture, ensuring the cavity is also seasoned.
3. Preheat the Smoker: Preheat the smoker to 225°F (107°C) and soak the wood chips for 30 minutes before draining.
4. Smoke the Barramundi: Place the fish on the smoker grates and add the soaked wood chips. Smoke the fish for about 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
5. Serve: Once the fish is smoked, remove it from the smoker and garnish with fresh lime wedges before serving.

Smoked barramundi with chili lime rub is a perfect recipe for those who enjoy bold, zesty flavors. The combination of smoky, spicy, and tangy elements creates a well-rounded dish that’s both refreshing and comforting.

It’s an ideal recipe for summer barbecues or any time you want to spice up your smoked fish repertoire.

Smoked Barramundi with Honey Mustard Glaze

Smoked barramundi with a honey mustard glaze is a delightful balance of sweet, tangy, and smoky flavors. The honey mustard glaze caramelizes beautifully during smoking, creating a glossy, flavorful coating that complements the mild, flaky fish.

This recipe is simple yet elegant and works wonderfully for a relaxed dinner or even a more formal gathering.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• Salt and pepper to taste
• Smoking wood chips (maple or oak preferred)

For the Honey Mustard Glaze:

• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika

Instructions

1. Prepare the Fish: Rinse the barramundi, pat it dry, and season it lightly with salt and pepper. Rub with olive oil to coat the fish evenly.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips in water for 30 minutes, then drain.
3. Make the Honey Mustard Glaze: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, garlic powder, and smoked paprika.
4. Smoke the Barramundi: Place the fish on the smoker grate and add the soaked wood chips. Smoke the fish for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
5. Apply the Glaze: During the last 30 minutes of smoking, brush the honey mustard glaze over the fish. Reapply the glaze a few times to create a rich, caramelized finish.
6. Serve: Once smoked, remove the fish from the smoker and serve immediately, drizzling any remaining glaze over the top.

The sweet and tangy honey mustard glaze brings out the best in the smoky barramundi, adding layers of flavor and a beautiful finish.

This dish is both impressive and incredibly easy to make, offering a mouthwatering blend of sweet, savory, and smoky tastes.

It pairs perfectly with roasted vegetables or a fresh green salad, making it a versatile and crowd-pleasing recipe.

Smoked Barramundi Tacos with Avocado Cream

Smoked barramundi tacos with avocado cream are a fresh and flavorful twist on fish tacos. The smoked fish is paired with a creamy avocado sauce, tangy slaw, and warm tortillas, creating a taco that’s full of textures and tastes.

Perfect for casual entertaining or a fun weeknight meal, these tacos are sure to become a favorite for taco lovers and seafood enthusiasts alike.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Smoking wood chips (hickory or applewood preferred)
• Corn or flour tortillas, for serving

For the Avocado Cream:

• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 garlic clove, minced
• Salt to taste

For the Slaw:

• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. Prepare the Fish: Rinse the barramundi and pat dry. Rub the fish with olive oil and season with chili powder, cumin, smoked paprika, salt, and pepper.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips for 30 minutes before draining.
3. Smoke the Fish: Place the barramundi on the smoker and add the soaked wood chips. Smoke the fish for about 1.5 to 2 hours, or until it reaches an internal temperature of 140°F (60°C). Once done, flake the fish into bite-sized pieces.
4. Make the Avocado Cream: In a blender or food processor, combine the avocado, sour cream, lime juice, garlic, and salt. Blend until smooth and creamy.
5. Prepare the Slaw: Toss the shredded cabbage and carrots with olive oil, lime juice, salt, and pepper in a bowl.
6. Assemble the Tacos: Warm the tortillas, then fill them with the smoked barramundi, avocado cream, and slaw. Garnish with fresh cilantro or a squeeze of lime if desired.

Smoked barramundi tacos with avocado cream offer a delicious combination of smoky, creamy, and crunchy textures.

The flaked fish is rich with smoky flavor, and the avocado cream adds a smooth and tangy contrast, while the slaw brings freshness and crunch.

These tacos are perfect for a fun, hands-on meal that will delight your taste buds and keep you coming back for more.

Smoked Barramundi with Brown Sugar and Bourbon Glaze

Smoked barramundi with a brown sugar and bourbon glaze is a decadent dish that marries the deep, smoky flavors of the fish with the rich sweetness of a bourbon glaze.

The brown sugar caramelizes during smoking, creating a sticky, flavorful coating that enhances the natural flavor of the barramundi.

This recipe is ideal for those who want to add a gourmet twist to their smoked fish.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• Salt and pepper to taste
• Smoking wood chips (oak or cherry preferred)

For the Bourbon Glaze:

• 1/4 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp butter
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce

Instructions

1. Prepare the Fish: Rinse and pat the barramundi dry. Rub the fish with olive oil and season with salt and pepper.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips in water for 30 minutes, then drain.
3. Make the Bourbon Glaze: In a small saucepan, combine bourbon, brown sugar, butter, Dijon mustard, apple cider vinegar, and Worcestershire sauce. Simmer over medium heat until the sugar is dissolved and the glaze has thickened slightly, about 5-6 minutes.
4. Smoke the Barramundi: Place the fish on the smoker and add the soaked wood chips. Smoke the barramundi for about 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
5. Glaze the Fish: During the last 30 minutes of smoking, brush the bourbon glaze over the fish. Reapply a few times for a rich, sticky coating.
6. Serve: Once smoked, remove the fish from the smoker and drizzle any remaining glaze over the top. Serve immediately.

Smoked barramundi with a brown sugar and bourbon glaze is a show-stopping dish that combines the rich flavors of bourbon and caramelized brown sugar with the light, smoky barramundi.

This recipe adds a touch of indulgence to your meal, making it perfect for a special occasion or when you want to impress with minimal effort.

The sticky glaze enhances the fish’s natural sweetness, offering a perfect balance of flavors.

Smoked Barramundi with Thai Basil and Coconut Marinade

Smoked barramundi with a Thai basil and coconut marinade is an exotic fusion of tropical flavors and rich smokiness. The coconut milk gives the fish a creamy texture, while the Thai basil adds a sweet and slightly peppery note.

This recipe brings the essence of Thai cuisine to your smoker, transforming the barramundi into a fragrant, flavorful masterpiece perfect for a unique weeknight dinner or special occasion.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 1/2 cup coconut milk
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp fresh lime juice
• 2 tbsp brown sugar
• 1/4 cup fresh Thai basil leaves, chopped
• 2 cloves garlic, minced
• 1 small chili, finely chopped (optional)
• Smoking wood chips (teak or applewood preferred)

Instructions

1. Marinate the Fish: In a bowl, whisk together coconut milk, fish sauce, soy sauce, lime juice, brown sugar, garlic, and chopped Thai basil. If you like heat, add the chopped chili. Coat the barramundi inside and out with the marinade and let it sit for 30 minutes to 1 hour in the fridge.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips in water for 30 minutes before draining.
3. Smoke the Fish: Place the marinated barramundi on the smoker and add the soaked wood chips. Smoke the fish for 1.5 to 2 hours, or until it reaches an internal temperature of 140°F (60°C).
4. Serve: Once the fish is smoked, remove it from the smoker and garnish with fresh Thai basil leaves and lime wedges.

Smoked barramundi with Thai basil and coconut marinade offers an irresistible blend of Southeast Asian flavors.

The creamy coconut and aromatic Thai basil combine with the smokiness of the fish to create a mouthwatering, tropical dish.

It’s a deliciously fragrant and light meal that transports your taste buds to the heart of Thailand, making it perfect for a fun twist on traditional smoked fish.

Smoked Barramundi with Balsamic Glaze and Roasted Vegetables

Smoked barramundi with balsamic glaze and roasted vegetables is a hearty and wholesome dish that marries the smoky richness of the fish with the tangy-sweet complexity of balsamic vinegar.

Roasted root vegetables add earthiness and color, making this a balanced, nutritious, and deeply satisfying meal for cool evenings or when you want something a bit more substantial.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• Salt and pepper to taste
• Smoking wood chips (pecan or oak preferred)

For the Balsamic Glaze:

• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard

For the Roasted Vegetables:

• 2 carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 red onion, quartered
• 1 sweet potato, cut into cubes
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Toss the carrots, parsnips, red onion, and sweet potato with olive oil, thyme, salt, and pepper. Spread them on a baking sheet and roast for 30-40 minutes, turning occasionally, until tender and golden brown.
2. Prepare the Fish: Rub the barramundi with olive oil and season with salt and pepper.
3. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips for 30 minutes, then drain.
4. Smoke the Barramundi: Place the fish on the smoker and add the soaked wood chips. Smoke the fish for about 1.5 to 2 hours, or until it reaches an internal temperature of 140°F (60°C).
5. Make the Balsamic Glaze: While the fish is smoking, combine balsamic vinegar, honey, and Dijon mustard in a small saucepan. Simmer over medium heat until the mixture reduces by half and thickens into a glaze, about 10 minutes.
6. Serve: Once the fish is smoked, remove it from the smoker and drizzle with the balsamic glaze. Serve alongside the roasted vegetables.

Smoked barramundi with balsamic glaze and roasted vegetables is a comforting, flavorful dish that’s perfect for a cozy dinner.

The combination of the smoky fish and the sweet-tangy glaze creates a well-balanced contrast, while the roasted vegetables add a satisfying texture and earthy flavor.

It’s a complete meal that feels indulgent yet wholesome, ideal for both casual family dinners and special occasions.

Smoked Barramundi with Lemon Garlic Aioli

Smoked barramundi with lemon garlic aioli is a simple yet elegant dish that highlights the fish’s natural smokiness with a creamy, zesty aioli.

The lemon and garlic add freshness and depth, while the aioli provides a luxurious contrast to the light, flaky barramundi.

This dish is perfect for a quick, impressive dinner and pairs beautifully with grilled vegetables or a fresh green salad.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• 1 lemon, sliced
• Salt and pepper to taste
• Smoking wood chips (oak or hickory preferred)

For the Lemon Garlic Aioli:

• 1/2 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Prepare the Fish: Rinse and pat the barramundi dry. Rub the fish with olive oil and season it with salt and pepper. Stuff the cavity with lemon slices.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips in water for 30 minutes before draining.
3. Smoke the Barramundi: Place the fish on the smoker and add the soaked wood chips. Smoke the fish for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
4. Make the Lemon Garlic Aioli: In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
5. Serve: Once the fish is smoked, remove it from the smoker and serve with a generous dollop of lemon garlic aioli on the side.

Smoked barramundi with lemon garlic aioli is a beautifully balanced dish that lets the smoky flavor of the fish shine while adding a creamy, zesty contrast with the aioli.

The lemon and garlic elevate the richness of the barramundi, making it a refreshing and satisfying meal that’s easy to prepare yet impressive enough to serve at a dinner party.

Smoked Barramundi with Miso Ginger Glaze

Smoked barramundi with a miso ginger glaze offers a delicious fusion of savory, smoky, and umami flavors.

The miso and ginger combine to create a deeply flavorful glaze that enhances the barramundi’s natural richness while the smoking process adds a layer of complexity to the dish.

This recipe is perfect for those who appreciate bold, Asian-inspired flavors and works well as an elegant dinner option or a unique weekend treat.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• Salt and pepper to taste
• Smoking wood chips (applewood or hickory preferred)

For the Miso Ginger Glaze:

• 2 tbsp white miso paste
• 1 tbsp fresh ginger, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil

Instructions

1. Prepare the Fish: Rinse the barramundi and pat dry. Rub the fish with olive oil and season with salt and pepper.
2. Make the Miso Ginger Glaze: In a small bowl, whisk together the miso paste, minced ginger, soy sauce, honey, rice vinegar, and sesame oil until smooth.
3. Preheat the Smoker: Set the smoker to 225°F (107°C) and soak the wood chips for 30 minutes, then drain.
4. Smoke the Fish: Place the fish on the smoker and add the soaked wood chips. Smoke the fish for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
5. Glaze the Fish: During the last 30 minutes of smoking, brush the miso ginger glaze over the fish. Reapply several times to build a rich, glossy coating.
6. Serve: Once smoked, remove the fish from the smoker and serve immediately, garnishing with sesame seeds and fresh herbs if desired.

Smoked barramundi with miso ginger glaze delivers an exciting combination of savory and sweet umami flavors, elevated by the smokiness from the grill.

The miso glaze adds depth and a tangy richness, while the ginger brings a hint of spice, making each bite a burst of flavor.

This dish is ideal for those looking to bring an Asian-inspired twist to their smoked fish repertoire.

Smoked Barramundi with Mango Salsa

Smoked barramundi with mango salsa is a vibrant, tropical dish that perfectly balances the rich, smoky flavor of the fish with the sweet, tangy freshness of mango salsa.

The fruity salsa, with its hints of lime and cilantro, lightens the smokiness of the barramundi, creating a harmonious blend of flavors that’s perfect for summer barbecues, beachside gatherings, or whenever you crave a bright, refreshing meal.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• Salt and pepper to taste
• Smoking wood chips (mesquite or cherrywood preferred)

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. Prepare the Fish: Rinse the barramundi and pat dry. Rub the fish with olive oil and season with salt and pepper.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and soak the wood chips in water for 30 minutes before draining.
3. Smoke the Fish: Place the fish on the smoker and add the soaked wood chips. Smoke the fish for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
4. Make the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Toss well and season with salt and pepper to taste.
5. Serve: Once the fish is smoked, remove it from the smoker and serve with a generous portion of mango salsa on the side or spooned over the top.

Smoked barramundi with mango salsa is a beautiful and refreshing dish that offers a perfect contrast of sweet, smoky, and tangy flavors.

The fruitiness of the mango salsa brightens up the rich smokiness of the barramundi, creating a light and delicious meal that’s ideal for warm-weather dining.

The salsa’s fresh ingredients and vibrant colors make this dish as visually appealing as it is delicious.

Smoked Barramundi with Garlic Herb Butter

Smoked barramundi with garlic herb butter is a simple yet indulgent recipe that brings out the best in the fish’s natural flavors.

The rich, buttery garlic and fresh herbs enhance the mild smokiness of the fish, creating a luxurious and flavorful dish.

This recipe is perfect for a cozy dinner when you want something satisfying and elegant without too much fuss.

Ingredients

• 1 whole barramundi (about 2 lbs), cleaned and scaled
• 2 tbsp olive oil
• Salt and pepper to taste
• Smoking wood chips (oak or pecan preferred)

For the Garlic Herb Butter:

• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest

Instructions

1. Prepare the Fish: Rinse the barramundi and pat dry. Rub the fish with olive oil and season with salt and pepper.
2. Make the Garlic Herb Butter: In a small bowl, mix the softened butter, minced garlic, parsley, dill, and lemon zest until well combined.
3. Preheat the Smoker: Set the smoker to 225°F (107°C) and soak the wood chips for 30 minutes before draining.
4. Smoke the Fish: Place the barramundi on the smoker and add the soaked wood chips. Smoke the fish for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C).
5. Finish with Garlic Herb Butter: Once the fish is smoked, remove it from the smoker and immediately spread the garlic herb butter over the top while the fish is still warm, allowing it to melt into the fish.
6. Serve: Serve the smoked barramundi with a side of roasted vegetables or a fresh green salad.

Smoked barramundi with garlic herb butter is a comforting and flavorful dish that showcases the beauty of simple, high-quality ingredients.

The garlic herb butter adds richness and brightness to the smoky barramundi, creating a satisfying and mouthwatering meal.

This dish is versatile enough for both a relaxed family dinner or an elegant meal to impress your guests.

Note: More recipes are coming soon!