Hot Smoked Walleye
It is every angler’s dream to be out on the lake and hit your Walleye limit by sunset! This incredibly flavorful fish is meaty, yet light in texture, and it has an almost nutty taste, which is why it lends itself well to this smoking method of cooking. Try out this recipe the next time you are in the mood for smoked fish. ENJOY!
- 4 Walleye fillets, pin bones removed
- 4 tablespoons olive oil
- Kosher salt, to taste
- Ground black pepper, to taste
Preheat your smoker to 180 degrees.
Rinse your fillets and then pat dry.
Drizzle the olive oil over the fillets to evenly coat.
Season the fillets, generously, with salt and pepper.
Place the fish in the smoker for 20 minutes to infuse flavor.
Remove the fish from the smoker and raise the temperature to 400 degrees.
Return the fish to the smoker and cook for 20 more minutes, or until you have an internal temperature of 145 degrees.
Remove the Walleye from smoker and rest for 7 minutes.
Serve and ENJOY!