Smoked Walleye
Easy smoked walleye cooked low and slow over alder wood. These fresh fish fillets are prepared in milk and dry seasoning and cooked on your backyard BBQ smoker in just 40 minutes.
Servings: 4
Equipment
- baking sheet
- Alder smoking wood
Ingredients
- 2 lbs walleye fillets deboned and skin-on
- 1 stick unsalted butter cubed
- whole milk
Seasoning Mix
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp dried dill
- 3 tbsp smoked paprika
Instructions
- Preheat your smoker to 250℉ (120°C)
- While smoker preheats, place walleye fillets in a bowl of milk. Soak for 20 minutes.
- In a small bowl, combine the dry seasoning ingredients. Combine thoroughly, removing or crushing any lumps with a fork.
- Remove walleye from milk bath and apply dry seasoning blend evenly across fillets, covering both sides
- Place seasoned walleye on a baking sheet. Place the small cubes of butter on top of the fillets.
- Put the baking tray of walleye fillets into the smoker for 40 minutes, or until fish internal temperature hits 145°F (63°C)
- Plate and serve immediately