Grilled Walleye on Arteflame – South Dakota Style

Introduction

If you’ve ever had a fresh walleye fillet expertly grilled, you know how unforgettable it is. This South Dakota Grilled Walleye recipe brings out the best in this light, flaky fish by using the clean heat and professional touch of an Arteflame grill. The buttery sizzle, kissed with lemon pepper, combined with the sear you get from the center grill grate makes for an irresistible meal that captures the flavors of the Midwest. Perfect for lake days, camping trips, or backyard feasts, this walleye recipe is all about taste, texture, and simplicity.

Ingredients

• 4 fresh walleye fillets (6-8 oz each)
• 2 tablespoons butter, melted
• 1 teaspoon lemon pepper seasoning
• 1 lemon, sliced into wedges
• Fresh parsley, chopped for garnish (optional)
• Salt to taste
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood over the napkins and light the paper.
3. Let the grill heat up for about 20 minutes. You’ll get a searing temperature of over 1,000°F on the center grate and multiple heat zones on the flat top cooktop.

Step 2: Season the Walleye

1. Pat the walleye fillets dry with a paper towel.
2. Brush both sides with melted butter to enhance natural flavor and promote searing.
3. Sprinkle lemon pepper seasoning and a little salt on each side.

Step 3: Grill the Fillets

1. Place the fillets skin-side down on the cooler section of the flat top cooktop (avoid the center grate initially).
2. Let cook for 3-4 minutes, until they begin to firm up and lightly brown on the edges.
3. Use a spatula to gently flip and sear the top side for another 2-3 minutes.
4. Move fillets close to the center grate for a final quick sear if desired for crispy edges.
5. Remove when internal temp reaches 130°F (they will rise to 145°F while resting).

Step 4: Serve

1. Garnish with chopped parsley and lemon wedges.
2. Serve immediately while hot and flaky.

Tips

• Always monitor the internal temperature of fish to prevent overcooking. Pull them off the heat at 130°F.
• Use unsalted butter to control sodium levels better when seasoning.
• Place a lemon slice under each fillet on the flat top for a citrusy crust.
• Move fillets according to the heat zones—closer to center for crispiness and farther out for slow finishing.
• Clean the flat top immediately after cooking by scraping and oiling it lightly to preserve the surface.

Variations

1. Garlic Herb Walleye: Add crushed garlic and chopped rosemary into the melted butter before brushing on the fillets for an earthy twist.
2. Spicy Cajun Walleye: Use Cajun seasoning instead of lemon pepper for a bold, zesty flavor.
3. Maple Dijon Walleye: Brush fillets with a mix of maple syrup and Dijon mustard for a sweet and tart glaze.
4. Smoky Paprika Walleye: Add smoked paprika and ground cumin for rich, smoky undertones to the flaky fish.
5. Parmesan Crusted Walleye: Sprinkle freshly grated Parmesan on top during the last minute of cooking for a cheesy crust.

Best Pairings

• Grilled asparagus or corn on the flat top
• Cast-iron potatoes with garlic (directly on the griddle)
• Crusty artisan bread
• Chilled white wine like Sauvignon Blanc or a cold wheat beer
• Fresh fruit salad with mint

Conclusion

Cooking walleye on the Arteflame isn’t just grilling—it’s an experience. With simple ingredients and smart technique, the result is a crispy, golden fillet with a buttery inside and perfectly balanced flavor. Whether you're on the lake or in your backyard, this Grilled Walleye truly brings the taste of South Dakota outdoors to your plate.