How to Cook Walleye with Lemon Caper Sauce

Learn how to cook walleye with a lemon caper sauce with this incredibly easy recipe. It comes together in just 20 minutes - a perfect dinner when you're short on time.

North Dakota Walleye

North Dakota walleye fishing is some of the best fishing you'll find anywhere in the country. And so far this year, it’s been a remarkable season with tons of opportunity existing in the prairie wetlands located in the central and southeast part of the state.

Walleye isn't just a favorite fish to catch here in North Dakota, but the most popular and best-loved for cooking and eating. One of my biggest goals as a recipe developer is to share easy-to-make meals using wild game and fish you can find in North Dakota. This pan seared walleye recipe with lemon caper sauce is both good for you, and one that your family will love.

How To Cook Walleye

This fresh caught North Dakota walleye is anointed with a pan sauce of butter, garlic, lemon juice, capers, and chives and explodes with its amazing aroma and flavor.

For restaurant-quality fish, we want to salt the fillets before cooking them. Why? First, the salt seasons the flesh of the fish. Second, the salt dissolves some of the proteins in the fish and forms a type of gel that can hold on to more moisture so the portions near the outside don't overcook in the pan. The secret is starting the fish in a hot pan, then quickly dropping the heat to maintain an even, steady sear.

1. Gather your ingredients.

2. Pat the walleye fillets dry with paper towels. Combine the salt and sugar in a small bowl and use half of it to sprinkle both sides of the walleye fillets. Let them come to room temperature for 15 minutes.

3. Once again, pat fish fillets dry with paper towels. Now use the other half of the salt and sugar mixture to sprinkle both sides of the walleye again. To make the pan seared walleye, heat oil in 12-inch nonstick skillet over high heat until just smoking. Place walleye fillets in the skillet. Immediately reduce heat to medium-low and, using fish spatula, firmly press fillets for 1 minute to ensure even contact between the fish and the skillet.

4. Continue to cook until fish flesh is opaque, about another 2 minutes. Turn the fillets and cook on the other side for 1 minute, basting with the oil in the pan, until just cooked through. Transfer fish to platter.

5. Add 4 Tablespoons of butter to the pan with the garlic and cook over medium heat for about 1 minute. Stir in the lemon zest, lemon juice, capers, and chives and remove from the heat.

6. Pour the warm sauce over the fish and serve immediately.

Why You Should Sprinkle Sugar On Fish

Using sugar in this walleye recipe will not make it taste like candy. Instead, it delivers a fleeting moment of sweetness followed by a rush of amazing fish flavor. The coating is actually a combination of salt and sugar. When cooked, the sugar caramelizes and produces a slightly charred crust and the salt does its job seasoning by seasoning the fish.

Salt pulls moisture from the fish, which dissolves the sugar. So apply the rub in two steps: First before a 20-minute rest at room temperature, and again right before the steak hits the pan. The moisture that is drawn out during that rest will help the second coat adhere beautifully to the fish.

More Family Favorite Fish Recipes

• Baked Walleye
• Smoked Fish Dip
• Mediterranean Fish Salad
• Coconut Crusted Fish
• Fish Pozole
• Pickled Northern Pike
• Pan Seared Northern Pike and Radish Greens Salad

Come Catch Walleye in North Dakota

If you are headed our way to catch some walleye in North Dakota, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your personal chef and photographer, you can find out more details here.

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