Grilled Whole Walleye With Garlic And Lemon

By Jimmy Kennedy
Cook Ambassador

Grilling fish over an open flame can be an easy way to provide a meal while camping.


  • 1 medium to large walleye, gutted
  • 8 to 10 garlic cloves
  • 2 lemons, one cut into wedges and one sliced
  • Salt, to season
  • Pepper, to season


  1. When at camp, start by building a nice, hot fire and let it burn down until you have hot coals before you start to cook. You can also build a charcoal fire or light the grill over medium-high heat.
  2. While the fire is getting ready, dry the fish with paper towels inside and out. It’s important that the fish is as dry as possible. I sometimes place the fish near the fire so that it dries quicker.
  3. When good and dry, season both the inside and the outside with salt and pepper. Then place as many lemons and garlic cloves as you can fit into the fish’s cavity.
  4. When the fire or grill is ready, carefully brush canola or olive oil over the grate or grill with a brush or paper towel. Place the fish on its side and cook over medium to medium-high heat until the skin starts to crispen and turn golden brown. This should take around 10 to 15 minutes.
  5. Once the side that’s on the grill is nice and toasty, very carefully flip the fish to the other side and cook another 10 to 15 minutes. Test with a fork, and when the fish is white and flaky, remove it from the grill to a large plate or platter using a large spatula or a pair of tongs. Serve with your favorite sides and enjoy.

Yield: 4 to 8 servings, depending on the size of the fish
Prep time: 10 minutes
Cook time: 20 to 30 minutes

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