Recipe · Angler’s Antidote

Grilled Walleye

Name: Grilled Walleye
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb walleye fillets, skin on (or salmon fillets); 2 tbsp oil or melted butter; 1–2 tbsp Angler’s Antidote; Lemon wedges and fresh parsley, to serve; A fish basket, foil, or a cedar plank for thin fillets

Iowa Great Lakes catch, a little oil, a light hand of Angler’s Antidote. Works the same on salmon.

Serves: 4
Cook: 8–12 min
Grill: 425°F
Done at: 145°F
Heat: Little Rattle

A seasoned fish fillet with grill marks on a hot grill — Order Angler’s Antidote — $14

What you need

2 lb walleye fillets, skin on (or salmon fillets)
2 tbsp oil or melted butter
1–2 tbsp Angler’s Antidote
Lemon wedges and fresh parsley, to serve
A fish basket, foil, or a cedar plank for thin fillets

How to make it

Dry and oil. Pat the fillets dry and brush both sides with oil or butter.
Season. Season both sides with Angler’s Antidote. Go light; it is made to lift the fish, not cover it.
Grill. Heat the grill to about 425°F and oil the grates. Cook skin side down. Thin walleye goes in a basket or on foil and doesn’t need flipping; thicker salmon gets one flip.
Check. It’s done when it flakes with a fork and reads 145°F, about 8–12 minutes total.
Finish. Squeeze lemon over the top and scatter parsley.

Shore lunch Mix Angler’s Antidote into flour, dredge the fillets, and pan-fry in a hot cast-iron skillet, 3–4 minutes a side.

Order Angler’s Antidote — $14 More recipes →