Assiniboine River Smoked Pickerel with Lemon-Dill Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly smoked pickerel fillets served with a bright lemon-dill butter, evoking the fresh waters of Winnipeg’s Assiniboine River. This canadian-inspired bbq & smoked ready in about 85 minutes pairs fillets (6 oz each) pickerel fillets, kosher salt, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 45 min Serves 4 Canadian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1 tbsp kosher salt and 1 tbsp brown sugar in a shallow dish. Lay 4 pickerel fillets skin-side down and sprinkle the cure evenly over them. Refrigerate uncovered for 30 minutes to draw out moisture.
  2. Step 2: Rinse fillets under cold water and pat dry with paper towels. Prepare smoker with 2 cups apple or alder wood chips and preheat to 225°F.
  3. Step 3: Place the fillets on the smoker rack skin-side down and smoke for 45 minutes until the fish flakes easily and reaches an internal temperature of 145°F.
  4. Step 4: While smoking, mix 6 tbsp softened unsalted butter with 2 tbsp chopped fresh dill, 1 tsp lemon zest, 1 tbsp fresh lemon juice, and 1/2 tsp black pepper until smooth.
  5. Step 5: Serve the smoked pickerel topped with a dollop of lemon-dill butter and extra lemon wedges on the side.

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Frequently asked questions

How long does Assiniboine River Smoked Pickerel with Lemon-Dill Butter take to make?

Total time is about 85 minutes (40 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Assiniboine River Smoked Pickerel with Lemon-Dill Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Assiniboine River Smoked Pickerel with Lemon-Dill Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Assiniboine River Smoked Pickerel with Lemon-Dill Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Assiniboine River Smoked Pickerel with Lemon-Dill Butter?

Canadian bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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