Grilled Pike with Lemon Butter (Michigan Style) | Arteflame

Introduction

Imagine the scent of sizzling garlic and bright lemon wafting through the cool lake air as the sun sets. There is nothing quite like the satisfaction of cooking fresh Northern Pike over a live fire. The meat is incredibly flaky, mild, and sweet, perfectly contrasted by the smoky char from the grill. This dish captures the essence of a perfect Great Lakes summer evening, transforming a humble catch into a meal that feels rustic yet elegant.

Why I Love This Method

While pike often gets a bad rap for its bones, its flavor is actually superior to many game fish—clean, sweet, and firm. I love this recipe because it respects that delicate profile. Using the Arteflame grill creates a golden, crispy crust that locks in moisture, preventing the fish from drying out. The lemon garlic butter is a timeless classic that elevates the fish without overshadowing it. It feels gourmet but takes minutes to prepare.

Kitchen Wisdom

• Pat it dry: Moisture is the enemy of a good sear. Use paper towels to get the skin bone-dry before seasoning to ensure crispy skin rather than steamed fish.
• Watch the opacity: Pike is very lean. Pull it off the grill the moment the meat turns from translucent to opaque white to ensure it stays juicy.

Substitutions

If the pike aren't biting, fresh Walleye or Whitefish work beautifully with this method. For a dairy-free version, swap the butter for ghee or high-quality olive oil.

Ingredients

• 2 lbs Fresh Northern Pike fillets (skin-on is best for grilling)
• 4 tbsp Unsalted butter (melted)
• 2 cloves Garlic (finely minced)
• 1 whole Lemon (zested and juiced)
• 1 tbsp Fresh parsley (chopped)
• 1 tsp Sea salt
• 1/2 tsp Black pepper (freshly ground)
• 1 tbsp Olive oil or Avocado oil (for coating the grill)
• 1/2 tsp Smoked paprika (optional for color)

Instructions

Step 1: Prepare the Catch

1. Rinse your pike fillets under cold water and pat them completely dry with paper towels. Removing excess moisture is crucial for getting a good sear rather than steaming the fish.
2. Check the fillets for any remaining slime, which is common with pike, and wipe it away.
3. In a small mixing bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, and chopped parsley. Set this sauce aside to let the flavors meld.
4. Season the flesh side of the fillets generously with sea salt, black pepper, and the optional smoked paprika.

Step 2: Heat the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to aim for a cooktop temperature ranging between 350°F and 400°F.
2. Allow the griddle surface to heat up evenly. Use the water bead test; if sprinkled water sizzles and evaporates immediately, you are ready to cook.
3. Apply a thin layer of olive oil or avocado oil to the flat steel cooktop where you plan to place the fish.

Step 3: Grill the Pike

1. Place the fillets onto the hot cooktop, skin-side down first. This protects the delicate meat and allows the skin to crisp up beautifully.
2. Let the fish cook undisturbed for about 3 to 4 minutes. You will see the edges of the meat turning opaque and white.
3. Using a wide metal spatula, carefully flip the fillets over to sear the flesh side. Cook for another 2 to 3 minutes depending on thickness.

Step 4: Baste and Serve

1. Once the fish is firm to the touch and flakes easily with a fork, drizzle the prepared lemon garlic butter sauce over the fillets right on the grill for the last 30 seconds of cooking.
2. Remove the fillets from the grill immediately to prevent overcooking.
3. Garnish with extra parsley and lemon wedges before serving hot.

Tips

Cooking Northern Pike requires a little bit of finesse to ensure you don't end up with a dry meal. Because pike is a very lean predatory fish, it lacks the high fat content of salmon or trout, making it prone to drying out if left on the heat too long. The secret is watching the opacity; as soon as the center of the fillet turns from translucent to solid white, pull it off the grill. The residual heat will finish the job.

Regarding the infamous Y-bones, if you aren't confident in your ability to debone a pike fillet completely before cooking, don't worry. Grilling the meat until it is flaky actually makes it easier to pick the meat away from the bones as you eat. Additionally, utilizing the different heat zones of the Arteflame is helpful; sear the fish near the center for a crust, then move it to the outer edge to finish gently if the fillets are particularly thick.

Variations

While the lemon garlic butter combination is a timeless classic for white fish, Northern Pike is a versatile canvas that can handle stronger flavors. If you are looking to change up your shore lunch or dinner menu, try these modifications to suit your palate. The mild sweetness of the meat pairs surprisingly well with spicy or herbaceous profiles.

• Cajun Kick: Replace the salt and pepper with a heavy dusting of blackened seasoning and serve with a remoulade sauce.
• Herb Crusted: Mix dried dill, thyme, and oregano into the butter sauce for an earthier, garden-fresh flavor profile.
• Beer Battered Style: While you can't deep fry on the flat top, you can baste the fish with a reduction of Michigan lager and butter for a malty glaze.
• Citrus Explosion: Add orange and lime zest to the lemon mixture for a brighter, more complex citrus finish.
• Spicy Garlic: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the butter mixture.

Best pairings

To create a balanced meal that honors the origins of the main dish, stick to sides that reflect the rustic, outdoor nature of the recipe. Since the pike is lean and the sauce is buttery, you want sides that provide texture and freshness. Grilling your side dishes alongside the fish on the Arteflame not only saves time but also imparts that cohesive wood-fired flavor to the entire plate.

• Grilled Asparagus: Toss fresh spears in olive oil and salt, then char them on the flat top for a crunchy, fresh contrast.
• Wild Rice Pilaf: A classic Great Lakes staple that adds a nutty flavor and hearty texture which complements the delicate fish.
• Roasted New Potatoes: Slice small potatoes in half and roast them on the grill surface until golden brown and crispy.
• Local Craft Beer: Pair this dish with a crisp Michigan Pilsner or a Wheat Ale to cut through the butter sauce.

Conclusion

Grilling Michigan Pike is more than just preparing a meal; it is a celebration of the fresh water lifestyle and the bounty of the lakes. This recipe proves that you don't need complicated techniques to create a gourmet dish. With fresh ingredients, a hot fire, and the superior searing capability of the Arteflame, you can turn a common catch into a culinary masterpiece.

Next time you find yourself with a stringer full of pike, skip the deep fryer and fire up the grill instead. The combination of smoky char, crispy skin, and zesty lemon butter highlights the natural sweetness of the fish in a way that frying simply cannot. Gather your friends, pour a cold drink, and enjoy the authentic taste of the Great Lakes right in your backyard.