Smoked haddock cooking times
How long to cook smoked haddock: 6–8 min poached, 12–15 min in the oven at 200°C (180°C fan), 3–4 min in the microwave and 6–8 min under the grill. Every way to cook it is below, with the temperature and how to tell it’s done.
How long to cook smoked haddock
Times are for fillets of about 150 g.
| Method | Time | Heat | How |
|---|---|---|---|
| Poach | 6–8 min | in barely simmering milk | Keep the milk for a sauce or fish pie. |
| Oven | 12–15 min | 200°C (180°C fan), 400°F, gas 6 | In a dish with butter or a splash of milk, covered. |
| Microwave | 3–4 min | on full power, covered | In a dish with a splash of milk. |
| Grill | 6–8 min | under a medium-hot grill | Kippers take 4–5 minutes. |
Before you start
Choose undyed if you can. Check for bones.
How to tell it’s done
Opaque and flaking.
Food safety: Fish is cooked at 63°C (145°F): the flesh turns opaque all the way through and flakes easily.
Questions
How long to poach smoked haddock?
6–8 min in barely simmering milk. Keep the milk for a sauce or fish pie.
How long to cook smoked haddock in the oven?
12–15 min at 200°C (180°C fan), 400°F, gas 6. In a dish with butter or a splash of milk, covered.
How long to microwave smoked haddock?
3–4 min on full power, covered. In a dish with a splash of milk.
How long to grill smoked haddock?
6–8 min under a medium-hot grill. Kippers take 4–5 minutes.
Times are a guide for typical home portions: ovens, air fryers, microwaves and the size of what you’re cooking all vary. Check meat, poultry and fish with a thermometer before serving. Safe temperatures follow USDA and UK Food Standards Agency guidance, last checked 11 November 2026.