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Smoked halibut with caramelized carrots and turmeric hollandaise

Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise

04/29/2026|by Jason Klein

Spring and summer call for something lighter on the grill—and Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise delivers exactly that. Chef Johan Magnusson of Big Swede BBQ crafted this recipe to show just how well a TrueFlame grill handles delicate proteins with the same confidence it brings to a thick ribeye.

Halibut is the perfect warm-weather fish. Its firm, flaky texture holds up beautifully with a brief brine and a short smoke session over mild alder wood. The goal here isn't a heavy smoke flavor—just a gentle kiss that complements the fish without overpowering it. Keep the temperature low, and the smoke light, and the fillets come out translucent, tender, and packed with clean flavor.

What makes this dish stand out is the balance of components:

  • Caramelized carrots tossed in truffle mustard and maple syrup add a sweet, earthy depth
  • Turmeric hollandaise brings a golden, tangy richness that ties everything together
  • The halibut itself stays the star—mild, flaky, and just kissed by the smoke

Together, these elements create a plate that feels elevated but stays approachable. It's a great choice for a backyard dinner where you want to impress without spending all afternoon outside.

Fire up your TrueFlame, keep things simple, and let the quality of the cook do the talking.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise Ingredients

Smoked Halibut

  • Halibut

  • 2 Tbs Salt

  • 2 Tbs Brown Sugar

  • 2 Tbs White Sugar

Caramelized Carrots

  • 1 lb Carrots

  • 2 Tbs Truffle Mustard

  • 1 Tbs Cup Maple Syrup

  • 2 Tbs butter

Turmeric Hollandaise

  • 4 egg yolks

  • 1 Tbs freshly squeezed lemon juice

  • 1/2 cup unsalted butter, melted

  • Pinch cayenne

  • Pinch salt Salt

  • 2 tsp Turmeric Powder

Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise Directions

  1. Make a fish brine by combining the two kinds of sugar and salt. Pack the halibut in the mix and refrigerate for 10 minutes. Rinse well. Alternatively, mix 2 Tablespoons of Brine with 1 cup of water, and let the fish sit, covered in the brine, for about 30 minutes.

  2. Set your grill to 225 degrees and use a light wood, like alder, in a smoker tray or basket. For a mild smoke flavor, you can also use peach, cherry, or pecan. If you want to, you can cedar-plank smoke the halibut as well. Smoke for 30 minutes or until the internal temperature reaches 140.

  3. Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water. Continue to whisk rapidly, being careful not to let the eggs get too hot. Slowly drizzle in the melted butter, whisking until the sauce thickens and doubles in volume. Remove from heat, whisk in salt and turmeric.

  4. Whisk together the mustard, maple syrup, and olive oil. Slice the carrots in half. Place the carrots in a sauté pan over medium-high heat. Fill the pan with water up to half the height of the carrots. Add butter. Let the water evaporate, then let the carrots sear for a couple of minutes. Add the dressing and let it caramelize for an additional minute.

 

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com