Grilled Walleye on Cedar Plank (Wisconsin Style) | Arteflame

Introduction

There is nothing quite like the aroma of sweet cedar smoke mingling with fresh citrus on a warm summer evening. This Cedar Plank Grilled Wisconsin Walleye is the culinary embodiment of lakeside living. The fish turns out incredibly buttery and moist, with a delicate flake that practically melts in your mouth, while the wood imparts a savory depth you simply can’t achieve in a frying pan. It transports me right back to family cabin trips, cooking the day's catch over an open fire.

Why I Love This Method

I love this recipe because it is foolproof, even for delicate fish. The cedar plank acts as a culinary shield, protecting the meat from the direct intensity of the fire while infusing it with woodsy steam. Cooking this on the Arteflame allows you to manage heat zones perfectly, ensuring the wood smolders gently without turning into a bonfire. It transforms a humble fillet into a gourmet masterpiece with minimal cleanup.

Tips for Success

• Soak the Wood: Patience is key! Soak your cedar planks for at least 2 hours to generate steam and prevent rapid burning.
• Zone Control: Place the plank on the flat cooktop near the center opening for heat, but not directly over the flames, to control the smoke level effectively.

Ingredient Substitutions

If fresh Walleye isn't available, Cod or Grouper are fantastic substitutes that hold up well to plank cooking. For a dairy-free finish, swap the butter in any side dishes for a high-quality olive oil or avocado oil.

Ingredients

• 4 fresh Wisconsin Walleye fillets (skin-on or off)
• 2 untreated Cedar Planks (soaked in water for at least 2 hours)
• 3 tbsp Extra Virgin Olive Oil
• 1 large Lemon (sliced into rounds)
• 1 tbsp Fresh Dill (chopped)
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika (optional for color)
• Sea Salt and Freshly Ground Black Pepper to taste
• Fresh Parsley for garnish

Instructions

Step 1: Prepare the Plank and Grill

1. Begin by submerging your cedar planks in water for a minimum of 2 hours. This prevents the wood from catching fire immediately and ensures it generates the necessary steam to cook the fish gently.
2. Fire up your Arteflame grill. You want to establish a medium-hot fire in the center, allowing the flat cooktop griddle to reach a consistent searing temperature.
3. Scrape down the cooktop to ensure it is clean and ready for any side dishes you might want to grill alongside the planks.

Step 2: Season the Walleye

1. Rinse the Walleye fillets under cold water and pat them completely dry with paper towels to ensure the seasoning sticks.
2. Brush both sides of the fillets generously with olive oil.
3. In a small bowl, mix the sea salt, black pepper, garlic powder, and smoked paprika. Rub this mixture evenly over the fish.
4. Place the lemon slices directly onto the soaked cedar planks, creating a bed for the fish. Lay the fillets on top of the lemon slices.

Step 3: The Grilling Process

1. Place the loaded cedar planks directly onto the flat steel cooktop of the Arteflame, relatively close to the open fire center but not directly over the flames.
2. Allow the fish to cook for 12 to 15 minutes. You will see smoke rising from the plank—this is the flavor infusion happening.
3. Covering the fish with a basting dome or a metal bowl for the last 5 minutes can help cook the fish through more evenly if the fillets are thick.

Step 4: Finishing and Serving

1. Check for doneness by gently pressing the fish with a fork; it should flake easily and be opaque all the way through.
2. Carefully remove the hot planks from the grill using heat-resistant gloves or tongs.
3. Garnish with fresh chopped dill and parsley immediately before serving for a burst of fresh aroma.

Tips

To guarantee the best results with your Cedar Plank Walleye, patience during the prep phase is key. The soaking of the plank cannot be rushed; if the wood is too dry, it will ignite rather than smolder, leading to burnt flavors rather than smoked ones. For an extra layer of flavor complexity, try soaking your planks in white wine, apple cider, or even a light beer instead of plain water. This imparts a subtle undertone that complements the natural sweetness of the walleye.

When cooking on the Arteflame, manage your heat zones wisely. If you notice the edges of the plank charring too aggressively, simply slide the plank further out toward the cooler edge of the cooktop. It is also wise to keep a spray bottle filled with water nearby to quickly douse any flare-ups on the wood itself. Remember, the goal is gentle, aromatic smoke, not a bonfire beneath your fish.

Variations

While the classic lemon and dill profile is a crowd-pleaser, Walleye is a mild canvas that accepts many flavor profiles. You can easily adapt this recipe to suit your mood or the season. If you prefer a bolder taste, consider swapping the herbs for a Cajun rub or a spicy glaze. You can also experiment with different types of wood planks; while cedar is traditional, alder provides a milder smoke, and maple offers a hint of sweetness. Here are a few variations to try on your Arteflame:

• Asian Fusion: Glaze the fish with a mixture of soy sauce, ginger, and honey before grilling.
• Spicy Citrus: Add chili flakes and lime slices instead of lemon for a zestier kick.
• Herb Butter: Top the fish with a compound butter made from chives and tarragon during the last minute of cooking.
• Maple Glazed: Brush with pure Wisconsin maple syrup and use a maple wood plank.
• Bacon Wrapped: Wrap the fillets loosely in thin bacon before placing on the plank for a savory crunch.

Best pairings

A beautifully grilled cedar plank walleye deserves sides that enhance its delicate flavor rather than overpowering it. Since you are already cooking on the Arteflame, take advantage of the ample griddle space to prepare your entire meal outside. Fresh vegetables roast beautifully on the flat top while the fish smokes. Starchy sides also work well to soak up the juices and balance the citrus notes of the fish. When it comes to beverages, you want something crisp and refreshing to cut through the slight richness of the smoked fish.

• Griddle Asparagus: Tossed in lemon oil and grilled until charred and tender.
• Smashed Baby Potatoes: Par-boiled and then crisped up on the flat top with rosemary.
• Wild Rice Pilaf: A classic Wisconsin pairing with dried cranberries and pecans.
• Drink Pairing: A cold Pilsner or a crisp Sauvignon Blanc perfectly complements the smokey, citrus profile.

Conclusion

Mastering Cedar Plank Grilled Wisconsin Walleye on the Arteflame is more than just learning a new recipe; it is about embracing the art of outdoor cooking. The combination of open fire, aromatic wood smoke, and fresh ingredients creates a meal that is memorable and distinctively delicious. The Arteflame’s unique design makes the process effortless, allowing you to control the heat and smoke to perfection.

Whether you are hosting a summer dinner party or enjoying a quiet evening by the fire, this dish serves as a perfect centerpiece. It highlights the natural flavors of the region while utilizing the best of modern grilling technology. So, soak your planks, fire up the grill, and get ready to enjoy one of the finest fish dishes you will ever create.