Smoked Mahi Mahi with Lemon Pepper Rub

Learn how to make smoked mahi mahi on ANY grill or smoker! Mahi Mahi is a deliciously firm fish that comes out GREAT when smoked.

It's also incredibly easy to prepare and to smoke, whether you are using a pellet grill like a Traeger or Pit Boss, an electric smoker like a Masterbuilt, or just a conventional propane grill like a Weber. 

Jump to:

• Seasoning the Fish
• Best Wood Choices
• Smoking Temperature
• Target Internal Temperature
• Cooking Time
• Using Cedar Planks
• Grill Basket or Grill Mat
• Monitor Your Temperature
• Serving Suggestions
• 📖 Recipe

Seasoning the Fish

Mahi Mahi, being a firmer fish, holds up well to stronger flavors compared to more delicate fillets like tilapia and halibut.

You can go still gentle and delicate with a simple blend of salt, lemon pepper, thyme and garlic if that's your thing.  You can also add in some smoked paprika for more color and depth of flavor.

Mix the spices and sprinkle on the mahi mahi after rubbing both sides with some olive oil.

You can place the fillets in a ziploc bag and let them marinate for an hour in the refrigerator while you get your smoker set up.

Alternatively, you can go a little bigger and use a spicier BBQ rub like our current favorite Three Little Pigs Kansas City BBQ Rub.

Best Wood Choices

Because we are only smoking the mahi mahi fillets for such a short period of time, you can really get away with any kind of smoking wood of your choosing.

If you want to keep it simple and straightforward, choose a lighter smoking wood like alder, oak, apple, or peach.

Want more smokey wood flavor?  We also really like hickory or cherry for smoking mahi mahi.

But if you want a more delicate flavor, then go lighter with some conventional wood choices.

Smoking Temperature

We are going to set up the smoker for indirect cooking at 250-275°F.

When we are smoking fish, (unless we are looking to smoke small thin strips for preservation, like a jerky where we dry out the protein on purpose at super low temps), anything lower tends to dry out the fish before it cooks completely.

You CAN set the temperature higher if you want a higher heat taste and finish, just know that smoking over 325°F may burn any sugar in your fancy BBQ rub, and the mahi mahi may cook too fast to absorb any smoke flavor before its finished.

Target Internal Temperature

You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your mahi mahi fillets, especially because they will cook relatively FAST!

We are particular fans of this one from Thermopro because of its durability and affordable price.

We are targeting a final internal temperature of 145°F on the mahi mahi to know that it is finished cooking. 

Cooking Time

At 250°F, the typical mahi mahi filet will take about 45-60 minutes to cook and come up to 145°F internally.

This gives it plenty of time to absorb a good amount of smoke and really develop some great flavors on the smoker.

But watch your internal temperature closely, smaller fillets may only take 30 minutes to finish cooking!

Using Cedar Planks

You can also experiment with cooking your mahi mahi on cedar planks for some added woods-ey flavor.

Check out our complete guide on how to grill with cedar planks HERE.

Make sure to soak the cedar planks in water for at least an hour before putting them on your grill or smoker so that they don't char and burn.

This also helps release steam and flavor the mahi mahi while they are smoking.

Grill Basket or Grill Mat

Because mahi mahi is more delicate than other cuts of meat, you may be more successful if you place the filets in a grill basket rather than directly on the grill grates.

We are particular fans of the ORDORA Portable Grill Basket because it comes with its own handle, making it much easier to manage and move lots of delicate food around with one quick motion.

Another option is to use a grill mat, which are becoming increasingly popular in many BBQ circles, especially for delicate veggies and small seafood like shrimp and scallops.

Our personal favorite is the Grillaholics Grill Mat.

Just throw it down on your grill to keep your fish (or any other food) from falling through. It keeps your grates really clean, and when you are done, you just throw it right in the dishwasher!

Monitor Your Temperature

Almost every grill and smoker will have some sort of temperature gauge on them.

Now, if you are using a pellet grill or electric smoker, you should be able to pretty accurately dial in your desired temperature of 250°F with the turn of a dial.

This is what makes them so convenient!

If, however, you are using a charcoal or propane grill/smoker, you can't rely on the cheap lid mounted temperature gauge that come installed on them.

We have found these can sometimes be up to 30°F off from what the true actual temperature at the grill grate level.

This is unacceptable.

This is why you will always see competition cooks, and backyard chefs who know their stuff, using wireless digital probe thermometers to keep track of both their meat AND their cooking chamber.

And even if you have a fancy pellet grill like a Traeger or even an electric smoker, it can't hurt to double check how accurate your temperature settings are to the true temperatures you are getting.

We are big fans of the ThermoPro Wireless Digital Meat Thermometer series.

Although at a higher price point, the MEATER thermometer is one of our favorite wireless thermometers because it uses Bluetooth to pair with an app on your smart phone. It's like a GPS for food.

Serving Suggestions

Your smoked mahi mahi fillets should be served immediately after removing them from the smoker.

You can brush at the end with a BBQ or mustard glaze or just have them simply seasoned right off the grill!

No need to rest or wait to eat!

You can also slice up that fish to make delicious smoked mahi mahi fish tacos, or incorporate it into a dip for a party for all to enjoy.

📖 Recipe