Alaskan Black Cod with Honey Marinade


This cod with honey marinade is another fabulous fish Friday recipe! The simple dish has a delectable flavor that is loved by all … don’t expect leftovers! Serve it over a bed of sauteed greens for an elegant and nutritious presentation, or over rice with a side of your favorite seasonal vegetables.

Wild Alaskan Black Cod with Honey Marinade - don't expect any leftovers! This sweet marinade is perfect on fish and naturally dairy-free, gluten-free (paleo optional)This recipe with photo for black cod with honey was shared with us by Wild Alaska Seafood.

Special Diet Notes: Alaskan Black Cod with Honey Marinade

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

For soy-free black cod with honey, you can swap in coconut aminos for the soy sauce. It will offer a slightly different flavor.

Alaskan Black Cod with Honey Marinade
Prep time
Cook time
Total time
If you are short on time, the results are still lovely with a quick 1 hour marinade. And don't feel limited to cod. This honey marinade is fantastic on other white fish or even wild salmon. Just adjust the cooking time for the type and thickness of the fillets.
Serves: 6 servings
  • 1 cup honey
  • ½ cup low-sodium soy sauce or wheat-free tamari (for gluten-free)
  • ⅓ cup white wine vinegar
  • ¼ cup olive oil
  • 6 Alaska black cod fillets (approximately 4 ounces each), fresh or thawed*
  • Sea salt
  • Black pepper
  1. Stir the honey, soy sauce, vinegar and olive oil together in a glass (or non-reactive) dish.
  2. Place the fillets in the dish, skin side up, so that marinade covers all of the fish flesh. Cover and refrigerate for 12 to 24 hours.
  3. Preheat your oven to 450°F.
  4. Remove the fillets from marinade and place on a nonstick (or spray-coated/foil-lined) baking sheet. Season lightly with salt and pepper.
  5. Roast until the fillets are golden to dark brown, about 7 to 9 minutes. Cook just until fish is opaque throughout.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. This recipe sounds delicious; I was searching for a good marinade for chilian sea-bass, and this honey marinade will most definitely work!

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