At a glance
Brine walleye fillets for 1 to 2 hours, dry them uncovered in the fridge for an hour, then season them lightly. Smoke them skin side down at 180°F to 200°F for 1 to 1 1/2 hours, until they reach 145°F and flake easily. Serve them warm or chill and flake them into dip.
Walleye is the most prized freshwater fish in the Midwest and Canada, famous for its sweet, mild, flaky white flesh. Most walleye ends up fried, but smoking it low and slow after a short brine turns it into something special: delicately smoky and moist, and perfect for a cracker spread or dip.
Low and slow for delicate fish
Walleye is lean and delicate, so it does best at a lower smoker temperature, around 180°F to 200°F. This gives it more time to absorb smoke before it cooks through, and helps stop it drying out. Use a rack or an oiled grill mat, as the thin fillets break easily.
Brine and pellicle
The brine seasons the fish and helps it hold moisture. Drying it afterward forms a tacky surface called a pellicle, which helps the smoke stick and keeps white albumin from seeping out. The same method works for whole trout and catfish.
Recipe
Smoked Walleye
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 45 min plus 1 to 2 hours brining and 1 hour drying
- Makes
- 4 servings
- Smoker 180°F to 200°F (82°C to 93°C)
- Cook to 145°F (63°C)
- About 1 to 1 1/2 hours
Ingredients
Brine
- 4 cups (1 liter) cold water
- 1/4 cup (about 60 g) kosher salt
- 1/4 cup (50 g) brown sugar
- 1 bay leaf
- 1 tsp black peppercorns
Walleye
- 2 lb (900 g) skin-on walleye fillets
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp chopped fresh dill
Equipment
- Smoker
- Wire rack or oiled grill mat
- Instant read thermometer
Method
- Stir the salt and sugar into the water and add the bay leaf and peppercorns. Brine the fillets in the fridge for 1 to 2 hours.
- Rinse, pat dry and set skin side down on a rack in the fridge, uncovered, for 1 hour to form a tacky surface.
- Heat the smoker to 180°F to 200°F (82°C to 93°C) with alder, apple or maple.
- Brush lightly with oil and season with pepper, garlic powder and dill.
- Smoke skin side down for 1 to 1 1/2 hours, until the thickest part reaches 145°F (63°C) and the flesh flakes.
- Serve warm, or chill and flake for dip.
Notes
- Walleye fillets are thin and delicate. Use a rack or grill mat so they do not break.
- Smoked walleye keeps for 3 to 4 days in the fridge.
Smoked walleye dip
Flake chilled smoked walleye into the base from our smoked trout dip: cream cheese, sour cream, lemon, dill and horseradish. Serve it with crackers and pickles.
Frequently asked questions
How long does it take to smoke walleye?
About 1 to 1 1/2 hours at 180°F to 200°F for average fillets.
Should I leave the skin on walleye?
Yes. The skin helps hold the delicate fillets together and lifts away easily after smoking.
What is the best wood for walleye?
Mild woods such as alder, apple and maple.
Sources: USDA safe minimum internal temperatures.