Smoked Cedar-Planked Lake Cisco with Maple Glaze

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Tender smoked lake cisco fillets glazed with a sweet and smoky maple sauce, highlighting the moist texture and omega-3 richness of the fish. This American-inspired seafood recipe, ready in about 200 minutes, pairs lake cisco fillets, maple syrup, applewood chips 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: 150 min Cook: 50 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 fillets (about 6 oz each) lake cisco fillets
1/4 cup maple syrup
2 cups applewood chips
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 soaked cedar planks (about 6x12 inches each) cedar planks

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Instructions

Step 1: Soak 2 cedar planks in water for at least 2 hours to prevent burning during smoking.
Step 2: In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 2 tbsp olive oil until smooth; set aside.
Step 3: Pat dry 4 lake cisco fillets (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 4: Preheat your smoker to 225°F and add 2 cups of applewood chips to generate smoke.
Step 5: Place soaked cedar planks on the smoker grates and let them start to smolder for about 5 minutes.
Step 6: Arrange the fish fillets on the cedar planks and brush each fillet generously with half of the maple glaze.
Step 7: Smoke the fish for 45-50 minutes at 225°F, brushing with the remaining glaze every 15 minutes until the fish is opaque and flakes easily with a fork.
Step 8: Remove the fish from smoker and let rest for 5 minutes before serving, capturing the sweet smokiness and moist texture of the lake cisco.