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Sweet Dill Smoked Halibut (paleo, sugar free, gluten free)

  • Author: Cristina Curp
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Smoked
  • Cuisine: Seafood
  • Diet: Gluten Free


Ridiculously flavorful dill that’s dripping with juice. Tender, flaky meat and a whole lot of flavor in a super simple recipe!




  1. Pat your halibut dry. Check for bones, if there are any, use tweezers to pull them out. Mix all of the marinade ingredients (the rest of the ingredients listed) in a small bowl together.
  2. Slather the mix all over the meat of the halibut, then put it in a shallow bowl meat side down so it’s sitting in a pool of the marinade. Cover and set in the fridge for at least 6 hours to overnight. When ready to prepare, take it out of the fridge. Use a spatula to wipe the marinade from the meat and into the bowl, save the marinade, set the fish aside on a cutting board or dish.
  3. Heat your smoker to 200F (or your oven). When it comes to temp, place your fish directly on the grill and close the lid. Cook for 2 hours or until internal temp is 200F. You can cook it in the same way, in an oven on a sheet pan. May cook faster! Watch it.
  4. When the fish is almost done, transfer all of the marinade to a small saucepot and bring it to a simmer for 3-5 minutes. Remove the fish from the smoker or oven and serve with relish style sauce spooned on top. Pairs great with Cauliflower Gnocchi or Sweet Potato Fries (coming soon).


  • Serving Size: 4

Keywords: smoked halibut