Grilled North Dakota Walleye with Lemon & Dill

Introduction

Fresh, flaky, and full of flavor—this Grilled North Dakota Walleye recipe is a perfect introduction to using the Arteflame grill to unlock restaurant-quality seafood at home. By harnessing the power of the Arteflame’s open fire and multi-zone flat top griddle, you'll make perfectly grilled walleye fillets infused with lemon and dill, all while avoiding the hassle of pots, pans, and messy cleanup.

Ingredients

• 4 fresh North Dakota walleye fillets (skin off)
• 2 tbsp unsalted butter, melted
• 1 fresh lemon (half for juice, half sliced)
• 1 tbsp fresh dill, chopped
• 1 tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

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 firewood over the napkins in a teepee formation.
3. Light the napkins and let the fire build until the center grill grate reaches 1,000°F and the cooktop is evenly hot. This takes about 20 minutes.

Step 2: Prepare the Fillets

1. Brush both sides of each walleye fillet with melted butter.
2. Sprinkle garlic powder, salt, pepper, and chopped dill over the fillets.
3. Squeeze fresh lemon juice over the top and place lemon slices on each piece.

Step 3: Grill the Walleye

1. Place the fillets on the flat cooktop area close to the center for a good, even sear. The butter will help create a golden crust.
2. Grill each side for about 3–4 minutes or until the fish is just about opaque and flakes easily with a fork.
3. Use a thermometer and remove the fish when it reaches an internal temperature of 130°F (the final temp will rise to 145°F after resting).

Step 4: Rest and Serve

1. Let the fillets rest for a few minutes to finish cooking completely.
2. Serve with a final squeeze of fresh lemon juice and garnish with a few sprigs of dill.

Tips

• Always remove the fish when it’s 15°F below final desired temp to avoid overcooking.
• Keep the butter melted and warm to brush throughout cooking for extra flavor.
• Use the area closer to the center of the cooktop for higher heat, and move fillets to the outer edges to slow cook or keep warm.
• Don't flip the fillet too early—let the sear form to avoid sticking.
• Serve immediately for best texture and flavor.

Variations

1. Spicy Cajun Walleye: Season the fillets with Cajun seasoning and smoked paprika instead of dill and garlic.
2. Lemon Herb Crusted: Mix breadcrumbs, lemon zest, thyme, and rosemary. Press onto the fillets before grilling for a light crust.
3. Garlic Parmesan Walleye: Top fillets with melted butter mixed with minced garlic and grated Parmesan halfway through cooking.
4. Asian-Inspired Walleye: Use sesame oil instead of butter and season with soy sauce, ginger, and green onions.
5. Maple Mustard Glazed: Brush fillets with a glaze made of Dijon mustard and maple syrup in the final minute of cooking.

Best pairings

• Grilled asparagus or baby carrots cooked on the flat top
• Herbed potato wedges grilled to crispy perfection
• Crisp dry white wine like Sauvignon Blanc or Pinot Grigio
• Fresh lemon-garlic aioli dipping sauce
• Toasted sourdough or herb focaccia grilled on the cooktop

Conclusion

Grilling North Dakota Walleye on the Arteflame brings out the delicate flavor and moist texture of this local favorite. With searing heat and precision zones, your fish comes off the grill perfectly every time—crispy on the outside, flaky on the inside, and soaked with rich, buttery flavor.