Assiniboine River Smoked Pickerel with Lemon-Dill Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Lightly smoked pickerel fillets served with a bright lemon-dill butter, evoking the fresh waters of Winnipeg’s Assiniboine River. This Canadian-inspired barbecue recipe, ready in about 85 minutes, pairs 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

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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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