Maple-Glazed Walleye
Flaky pan-seared walleye finished with a maple syrup glaze, pairing Minnesota's state fish with maple sugaring traditions.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16
- carbs
- 12
- protein
- 30
- calories
- 320
Instructions
- 1
Pat the walleye fillets dry. Season both sides with salt and pepper.
- 2
Dust the fish lightly with flour if you want an extra crispy crust.
- 3
Melt the butter in a skillet over medium-high heat.
- 4
Cook the fillets skin-side down for 3-4 minutes until golden and crisp.
- 5
Flip the fish carefully. Cook for another 2-3 minutes until the fish flakes easily.
- 6
Move the fish onto a plate. Lower the heat on your burner.
- 7
Pour the maple syrup and vinegar into the skillet. Scrape up any browned bits from the pan.
- 8
Simmer the glaze for 1-2 minutes until it becomes slightly thick.
- 9
Spoon the warm glaze over the walleye. Top with fresh thyme before serving.
Chef's tips
Use fresh, chilled walleye for the best texture. Walleye fillets are thin and cook quickly, so watch them closely to prevent drying out.
Storage
Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating
Reheat gently in a low oven to avoid drying out the fish.
Common mistakes to avoid
- •Cooking the delicate fish fillets too long until they dry out.
- •Leaving the maple glaze over high heat for too long and burning it.
Serving suggestions
Cooked Maple-Glazed Walleye?
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