Cedar Plank Grilled Wisconsin Walleye on Arteflame

Introduction

Fresh Wisconsin walleye is a delicacy, and grilling it on a cedar plank infuses the fish with a rich, smoky flavor that can’t be beat. Using the Arteflame Grill, we’ll take advantage of its unique features—like the 1,000°F center grate for searing and the temperature-controlled flat cooktop—for a truly restaurant-quality finish, all without burning your food. No oven, no pans, just perfect fire-grilled fish every time.

Ingredients

• 2 fresh Wisconsin walleye fillets (6–8 oz each)
• 1 cedar plank (soaked in water for at least 1 hour)
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• Salt and freshly ground black pepper to taste
• Lemon slices, for garnish
• Fresh dill sprigs, for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Drizzle vegetable oil onto three paper napkins.
2. Place the oiled napkins in the fire bowl of your Arteflame Grill.
3. Stack firewood on top of the napkins and light the paper.
4. Wait about 20 minutes until the grill is hot and the center grate reaches 1,000°F.

Step 2: Prepare the Walleye

1. In a bowl, combine melted butter, lemon zest, lemon juice, garlic, and chopped dill.
2. Pat the walleye fillets dry and season both sides with salt and pepper.
3. Brush the seasoned fish generously with the butter mixture.

Step 3: Grill the Walleye on the Cedar Plank

1. Place the soaked cedar plank directly onto the Arteflame flat cooktop close to the center, where the heat is higher.
2. Lay the walleye fillets skin side down on the plank.
3. Let the fish cook slowly until it reaches 130°F internal temperature (remove at this point so it finishes cooking off the grill).
4. Watch as the plank smokes gently, infusing the fish with incredible flavor.

Step 4: Optional Sear Finish

1. For a slightly crispier finish, gently place the flesh side of the fillets for 20–30 seconds on the center grate for a light sear before removing from grill.

Step 5: Serve

1. Carefully remove the fillets from the cedar plank.
2. Garnish with lemon slices and fresh dill sprigs.

Tips

• Always soak the cedar plank for at least an hour to prevent burning.
• Use butter instead of oil for more flavor when brushing the fish.
• Use a digital thermometer to remove the fish at 130°F. The temperature will rise to 145°F off the grill.
• The outer edges of the flat cooktop are cooler—use this zone to keep food warm without overcooking.
• You can reuse the cedar plank if it’s not too charred.

Variations

1. Spicy Cajun Walleye: Add Cajun seasoning to the butter mix and top with thin slices of jalapeño.
2. Parmesan Crusted Walleye: Sprinkle a mix of grated Parmesan and breadcrumbs on the fish before grilling.
3. Lemon Thyme Walleye: Replace dill with fresh thyme and add lemon slices directly on the fish while grilling.
4. Maple Glazed Walleye: Add 1 tbsp of maple syrup to the butter mixture and finish with a light cedar smoke.
5. Garlic Herb Walleye: Blend parsley, basil, and oregano into the butter sauce for a herby twist.

Conclusion

Nothing beats the flavor of cedar-planked Wisconsin walleye grilled over real wood fire. The Arteflame grill makes it effortless, flavorful, and visually stunning—all without needing pots, pans, or an oven. This is fire-grilled food at its finest.

Best Pairings

• Grilled asparagus with a dash of lemon butter
• Seared baby potatoes with rosemary on the flat cooktop
• Chilled Sauvignon Blanc or a crisp local craft lager
• Grilled garlic bread with melted herb butter