Grilled Walleye Recipes

Walleye, a tasty freshwater fish that is a favorite of many fishermen, is found in the northern United States and Canada. It is caught both in the winter (ice fishing) and in the summer, and it prefers dark and choppy conditions, making night fishing and the windy weather known as “walleye chop” favorable fishing conditions.

This walleye came in the form of fillets from an early spring fishing trip, and I learned here in Montana that those who fish and hunt are often happy to share when they get a big elk, more deer than they need, or a fishing weekend went better than planned.

If your walleye arrives whole, you can learn how to fillet it by watching videos. Filleting should remove most of the bones, but give it a quick check and pull out any lingering bones with needle nosed pliers. You can also remove the bones after cooking, but it’s nicer to sit down to a boneless meal.

  1. Preheat an outdoor grill for medium-high heat.
  2. Place walleye, skin-side down, in the center of one aluminum foil square. Brush fillet with butter; season with seasoned salt and garlic and herb seasoning blend. …
  3. Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.

How to grill Walleye

Grilled Walleye Fillets with Herbs and Lemon Recipe 🔗

The first recipe below is for a simple grilled walleye with fresh herbs. The second recipe is for transforming the grilled fillets into very simple tacos with a variety of toppings.

Prep: 10min

Total: 15min


  • Four 6 ounce walleye fillets (approximately 2 whole fillets cut in half)
  • 2 TBS extra virgin olive oil (EVOO)
  • 2 TBS fresh lemon juice
  • 2 TBS fresh parsley
  • 2 TBS fresh dill
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • EVOO for coating the grill plates


  1. In a food processor or mini chopper, combine the fresh herbs, salt and pepper, lemon juice, and EVOO. Pulse these ingredients into a sauce. Coat the fish all over with 1/2 the herb and lemon mixture. Set the fish aside. Reserve the rest of the herb mixture for dressing the fish after it is cooked.
  2. Preheat your GF grill to high. Coat both plates of the grill with EVOO. Place the fish on the grill and close the top. You may have to do this in 2 batches. Grill the fish for approximately 5 minutes or until fillets flake easily with a fork. Transfer the fillets to a serving plate and spoon the reserved herb mixture over the top of the fillets. This dish is great over rice cooked in broth with a side of green peas. It sounds simple, but the fish is what wants to shine.


Do you soak walleye in milk?

If, after cooking, you still notice that “fishy” taste, try soaking the walleye fillets for longer periods of time.

Do I remove the skin on walleye before cooking?

Once scaled and cooked, leaving the skin on any slab of fish results in a truly flavorful piece of meat with a crispy layer that won’t just flake apart as you cook it in the pan.

How do you get the fishy taste out of walleye?

There is a long lateral line that I trim out that helps get rid of the strong fishy taste. The way I do it is to simply sprinkle salt on the entire fillet and place them in a deep bowl to soak for 12 hours. Be sure to cut off all red meat on the outside of the fillet.

Is walleye a good eating fish?

The benefits of eating walleye outweigh the risks of contaminant exposure; however, in some areas, fish consumption notices have previously been issued for walleye. Walleye are safe to eat and among the healthiest foods available.

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