Table of Contents
- Easy & Creative Ideas On How To Cook Walleye In The Oven
- How To Cook Walleye In The Oven
- Final Thoughts
- Related Video
Easy & Creative Ideas On How To Cook Walleye In The Oven
The Walleye, Yellow Pickerel, or Yellow Pike is a delicious freshwater fish that is native to the Northern section of the United States and Canada. Like many other types of fish, the Walleye is known for its versatility and strong, rich flavor. There are tons of ways you can opt to prepare your Walleye but cooking it in the oven often results in a juicy and flavorful dish, if done right. As always, this post has you covered as it will explore easy and creative ideas on how to cook walleye in the oven.
How To Cook Walleye In The Oven
Baked Walleye Asparagus
It takes your oven longer to preheat than it will take you to prep this delicious, nutritious dish.
Time: 35 mins.
- asparagus, fresh (1 lb. of trimmed)
- water, filtered (1/4 cup)
- walleye fillet (1 quartered, about a pound total weight)
- lemon juice, fresh (2 tbsp.)
- lemon-pepper seasoning (1 tsp., no sodium)
- garlic powder (1/2 tsp.)
- butter, unsalted (2 tbsp., cubed)
- capers (2 tsp.)
- Optional: minced parsley, fresh
- Place the asparagus in an ungreased 7×11” casserole dish and add water. Arrange the walleye on top of the asparagus.
- Sprinkle the ingredients with garlic powder, lemon juice, and lemon pepper. Dot them with the butter and sprinkle using capers.
- Leave uncovered and bake in 400F oven for 10-15 minutes, till fish easily flakes with a fork and the asparagus becomes tender. Add parsley if desired. Serve.
Cardamom and Maple Walleye
Ordinary walleye becomes a wonderful entrée with these ingredients.
Time: 55 mins.
- Olive oil (3 tbsp.)
- maple syrup (2 tbsp.)
- cardamom (1 tsp., ground)
- walleye fillet (1 1/2-lb., with the skin still on)
- salt (2 tsp., kosher)
- Optional: to serve, dill sprigs
- Preheat the oven to 275F. Whisk the syrup, cardamom, and oil in a small-sized bowl.
- Place the walleye in a large oven-safe dish. Brush on each side with cardamom syrup. Marinate for 1/2 hour at room temp.
- Use your salt to season your walleye. Bake till it has become firm, but still is pink in middle.
- Flake the walleye in large pieces. Arrange on serving platter. Top it with dill (optional) and serve.
Rosemary and Tomato Walleye
Fish and tomatoes work well together, and the rosemary gives it a nice finishing touch.
Time: 25 mins.
- Tomatoes (16, cherry)
- Garlic (6 cloves, smashed)
- Rosemary (2 sprigs)
- Spanish chorizo sausage (8 oz., casing-removed, sliced thinly)
- walleye filet (3 lbs., skinless, cut in eight pieces)
- Salt, kosher
- Pepper, ground
- white wine (4 tbsp., dry)
- olive oil (4 tbsp.)
- Preheat the oven to 375F. Tear four sheets of foil measuring 12×16 inches. Set two of the sheets on a clean work area.
- Top them with remaining foil sheets, creating two packets with double layers.
- Divide the tomatoes, Chorizo sausage, garlic, and rosemary in the center of foil sheets and between the top and bottom sheets.
- Generously season the walleye using kosher salt and ground pepper.
- Set atop mixture from step 2. Drizzle with oil and wine. Bring sides of foil sheets together in middle and crimp to close.
- Press to force air out of the packet.
- Place the packets on a baking sheet at 375F. Cook till tomatoes start bursting and the walleye is completely opaque.
- This generally takes 14 to 16 minutes. Allow them to rest for several minutes at room temp.
- Open packets carefully. Transfer walleye to platter. Top with the cooking juices and tomatoes from the packets. Serve.
Walleye Crescent Rings
The filling to this Walleye Crescent Rings can be microwaved for several minutes, making the recipe even easier.
Time: 30 mins.
- crescent rolls (1, 8-oz. tube, refrigerated)
- white walleye (1, 12-oz. canned, albacore, in water)
- carrots and peas (1 cup, frozen)
- cheddar cheese shreds (1/2 cup)
- mayonnaise (1/4 cup, light)
- Dijon mustard (1 tbsp.)
- Onion (1 1/2 tsp., dried, minced)
- Italian seasoning (1 tsp.)
- Preheat the oven to 375F. Unroll the crescent roll dough. Separate it into triangles.
- Arrange the triangles on an ungreased 12” pizza pan with the points aimed outward and wide ends of triangles overlapping. Press the overlapping dough and seal.
- Combine your remaining ingredients in a small-sized bowl. Spoon this mixture across the wide ends of the triangles.
- Fold the pointed ends of triangles over the filling and tuck the points under, forming a ring.
- You should see the filling in the ring.
- Bake for 15 to 20 minutes, till heated through and golden brown. Serve.
This Walleye Casserole is super simple and extremely delicious!
Time: 1 hr. 15 mins.
- Eggs (2. beaten, large)
- Milk (2 cups, whole)
- Croutons (2 cups, seasoned)
- Cheddar cheese (8 oz., shreds)
- Onion (1 tbsp., dried, minced)
- Parsley (1 tbsp., dried)
- Walleye meat (1 lb.)
- Kosher salt ground pepper, as desired
- Parmesan cheese (1/4 cup, grated)
- Preheat the oven to 325F. Grease medium-sized casserole dish lightly.
- Mix milk, eggs, parsley, onion, cheese, and croutons in a large-sized bowl.
- Add and stir walleye meat. Season as desired. Spoon into a casserole dish. Sprinkle with the parmesan cheese.
- Bake for an hour at 325F. A knife inserted in the middle of the casserole should come back clean. Serve promptly.
These walleye fillets cook in just minutes, so it’s a great choice for busy nights and unexpected guests.
Time: 30 mins.
- walleye fillet (1, 1-lb.)
- sea salt (1/4 tsp.)
- pepper (1/4 tsp., ground)
- brown sugar (3 tbsp.)
- Dijon mustard (4 tsp.)
- Soy sauce (1 tbsp., reduced-sodium)
- Rice vinegar (1 tsp.)
- Preheat the oven to 425F. Cut the walleye in four portions and place in 10x15x1” pan lined with foil.
- Sprinkle with kosher salt and ground pepper. Roast for 10 minutes. Set aside, and preheat the broiler.
- Mix the rest of the ingredients in a small-sized saucepan. Bring barely to boil.
- Brush over the walleye. Broil six inches from heat till fish begins flaking easily with a fork. Serve.
This post focused on delicious ways to prepare your Walleye in the oven, but believe me when I say, that was only the tip of the iceberg. There are so many other ways Walleye can be prepared and still be succulent and tasty. So, go out, flex your creativity, and experiment.