How to Cook Walleye by Broiling

by Susan Peterson

Walleye is a popular a game fish, and it is delicious broiled.

Tom Brakefield/Stockbyte/Getty Images

Items you will need

  • Broiling pan or cookie sheet
  • 1 pound walleye fillets
  • Shallow pan large enough to hold the walleye fillets
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp chopped parsley
  • 1/4 tsp fresh thyme, chopped
  • 1/8 tsp freshly ground pepper

Walleye pike, a popular game fish, is native to Canada and northern parts of the United States. Walleye is not only a challenge for anglers, it is also delicious. It is a mild white fish with a flaky texture. Walleye is very versatile and can be pan fried, deep fried, or baked. One of the easiest ways to prepare walleye is broiling.

Step 1

Combine the lemon juice, olive oil, parsley and thyme to make a marinade. Place the walleye fillets in the shallow pan and pour the marinade over them. Turn the fillets a few times to coat them in the marinade. Place the pan in the refrigerator for 30 minutes, turning the fillets occasionally.

Step 2

Preheat the broiler. Place the walleye fillets on the broiling pan skin side down. With the pepper grinder set at coarse grind, crack some black pepper on top of the fillets.

Step 3

Broil the fillets four to six inches from the burner. Most fillets will take eight to 10 minutes to broil. Keep a close eye on the fish, though. It can very easily be overcooked. The fish is done when it is light brown and can be flaked easily with a fork.


  • For variety, replace the lemon, oil and herbs with some other acid, oil, and spice. Possibilities include lemon, mayonnaise, and mustard; lemon, butter, and dill; lime, soy oil, and garlic. Feel free to experiment.


  • Walleye is a lean fish and tends to dry out when broiled. Marinading the fish before broiling helps. You may, however, need to baste the fish while broiling with a little more lemon and oil.

Photo Credits

  • Tom Brakefield/Stockbyte/Getty Images

About the Author

Susan Peterson is the author of five books, including "Western Herbs for Martial Artists and Contact Athletes" and "Clare: A Novel." She holds a Ph.D. in text theory from the University of Texas at Arlington and is an avid cook and gardener.