30+ Delicious Smoked Northern Pike Recipes You Need to Try

Smoked fish lovers, rejoice! If you’re a fan of the distinct, delicate flavor of northern pike, you’re in for a treat. Northern pike is a freshwater fish known for its firm texture and mild taste, making it a versatile option for smoking.

Whether you’re new to smoking fish or a seasoned expert, smoked northern pike can be transformed into a wide variety of mouthwatering dishes that are perfect for any occasion.

From sweet and savory glazes to bold marinades, there’s no shortage of ways to elevate the natural flavors of this fish.

In this blog, we’ve rounded up over 30 creative and delicious smoked northern pike recipes that will inspire your next culinary adventure.

Whether you prefer the tang of citrus, the spice of chipotle, or the richness of herb-infused butter, these recipes will show you how to make the most of your smoker.

Plus, we’ve included recipes for every palate, ranging from light and fresh dishes to rich, indulgent meals.

Ready to turn your northern pike into a smoked masterpiece?

Let’s dive in!

30+ Delicious Smoked Northern Pike Recipes You Need to Try

Smoking northern pike is an excellent way to enhance the natural flavor of this mild fish, and with over 30 creative recipes to choose from, you’ll never run out of ideas for your next smoked dish.

Whether you’re hosting a backyard barbecue, preparing a simple weeknight dinner, or impressing guests with a gourmet spread, these recipes are sure to become new favorites.

The beauty of smoked northern pike lies in its versatility—it pairs beautifully with sweet, savory, spicy, and fresh ingredients alike.

Now that you’re armed with a variety of recipes and flavor combinations, it’s time to fire up the smoker and get cooking. From classic herb marinades to bold glazes, these smoked northern pike recipes will elevate your cooking and provide endless delicious possibilities.

Happy smoking!

Smoked Northern Pike with Maple Glaze

Smoked northern pike with a maple glaze brings together the rich, smoky flavors of fish with the natural sweetness of maple syrup. This recipe creates a perfect balance of flavors, making it a great choice for both a savory meal and a treat for the taste buds.

Smoking the pike allows the meat to stay tender while absorbing deep, robust flavors, and the maple glaze adds a delightful touch of sweetness that enhances the natural qualities of the fish.

Ingredients:

• 2 lbs northern pike fillets
• 1/4 cup maple syrup
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 tbsp olive oil
• Wood chips for smoking (hickory or applewood recommended)

Instructions:

1. Prepare the marinade: In a bowl, mix the maple syrup, soy sauce, garlic, black pepper, and olive oil.
2. Marinate the pike: Place the pike fillets in a shallow dish and pour the marinade over them. Cover and let it marinate in the refrigerator for 2-3 hours.
3. Preheat the smoker: Preheat your smoker to 225°F (107°C) and prepare your wood chips.
4. Smoke the fish: Remove the pike from the marinade, pat dry, and place them on the smoker rack. Smoke for 2-3 hours, or until the internal temperature of the fish reaches 145°F (63°C).
5. Glaze during smoking: In the last 30 minutes, brush the fillets with extra maple syrup for a sweet, sticky glaze.
6. Serve: Remove from the smoker and let rest for 5 minutes before serving.

Smoked northern pike with a maple glaze is a delicious way to elevate your fish-smoking game. The smokiness complements the maple’s sweetness, offering a unique twist to this classic method of preparation.

Serve this with a fresh salad or roasted vegetables for a wholesome and satisfying meal.

Smoked Northern Pike with Lemon Herb Butter

This smoked northern pike recipe features a light and refreshing lemon herb butter, ideal for those looking for a savory, aromatic dish.

The infusion of citrus and fresh herbs enhances the delicate flavor of the northern pike, while smoking adds a subtle depth of flavor.

This recipe is perfect for summertime barbecues or any occasion that calls for a bright, flavorful fish dish.

Ingredients:

• 2 lbs northern pike fillets
• 4 tbsp unsalted butter, softened
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Wood chips for smoking (applewood or alder recommended)

Instructions:

1. Prepare the herb butter: In a small bowl, combine the softened butter, lemon zest, lemon juice, dill, parsley, salt, and pepper. Mix well until the ingredients are fully incorporated.
2. Preheat the smoker: Set the smoker to 225°F (107°C) and prepare your choice of wood chips.
3. Season the pike: Pat the northern pike fillets dry with paper towels and season with salt and pepper.
4. Smoke the fish: Place the seasoned fillets on the smoker rack and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
5. Add herb butter: During the last 30 minutes of smoking, generously spread the lemon herb butter over the fillets, allowing the flavors to melt into the fish.
6. Serve: Remove the fish from the smoker and serve with extra herb butter and a slice of lemon.

Smoked northern pike with lemon herb butter is a light, flavorful dish that balances the richness of smoked fish with the freshness of herbs and citrus.

The buttery herb blend melts into the fish, providing a mouthwatering finish that is sure to impress at any gathering.

Spicy Smoked Northern Pike with Cajun Rub

For those who enjoy a bit of heat, this spicy smoked northern pike with a Cajun rub will deliver just the right kick. The smoky, tender northern pike is seasoned with a bold blend of Cajun spices, creating an exciting flavor profile that’s perfect for adventurous eaters.

Whether served with a side of rice or grilled vegetables, this dish offers an unforgettable smoky, spicy experience.

Ingredients:

• 2 lbs northern pike fillets
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Wood chips for smoking (hickory or mesquite recommended)

Instructions:

1. Prepare the rub: In a small bowl, combine the Cajun seasoning, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
2. Season the fish: Rub the olive oil over the northern pike fillets and generously coat them with the Cajun spice mixture.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and prepare your wood chips.
4. Smoke the fish: Place the spiced fillets on the smoker rack and smoke for 2-3 hours, or until the fish reaches an internal temperature of 145°F (63°C).
5. Serve: Remove the fish from the smoker and let it rest for a few minutes before serving with your favorite sides.

Spicy smoked northern pike with Cajun rub is the perfect dish for those who love bold, zesty flavors.

The combination of smoky fish and spicy Cajun seasoning creates a tantalizing contrast, making it an exciting option for a family dinner or a barbecue with friends.

Smoked Northern Pike with Honey Mustard Glaze

This smoked northern pike with a honey mustard glaze offers a tangy and sweet twist to the traditional smoked fish recipe. The honey and mustard combination adds depth to the natural flavor of northern pike, while the smoking process imparts a rich, aromatic profile.

This recipe is a great choice for those who enjoy the contrast of sweet and savory in their dishes, making it ideal for any occasion, from casual weeknight dinners to special gatherings.

Ingredients:

• 2 lbs northern pike fillets
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• Salt and pepper to taste
• Wood chips for smoking (hickory or cherrywood recommended)

Instructions:

1. Prepare the glaze: In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
2. Marinate the pike: Brush the northern pike fillets with the honey mustard glaze and let them marinate for 1-2 hours in the refrigerator.
3. Preheat the smoker: Set the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Place the marinated fillets on the smoker rack and smoke for 2-3 hours, or until the internal temperature of the fish reaches 145°F (63°C).
5. Glaze while smoking: Brush the fillets with additional honey mustard glaze every 30 minutes during smoking.
6. Serve: Remove the fish from the smoker and let it rest for a few minutes before serving.

The sweet and tangy honey mustard glaze perfectly complements the smoky flavor of northern pike, creating a harmonious blend of flavors.

This recipe is a crowd-pleaser, offering a fresh take on smoked fish that will leave your guests asking for more.

Smoked Northern Pike with Garlic Lemon Marinade

This smoked northern pike recipe highlights a simple yet flavorful garlic lemon marinade that enhances the fish’s natural taste.

The combination of garlic and lemon creates a zesty, fragrant profile, while the smoking process locks in moisture and infuses the fillets with a subtle smokiness.

This recipe is perfect for those who enjoy light and refreshing flavors while still embracing the depth that comes with smoked dishes.

Ingredients:

• 2 lbs northern pike fillets
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Wood chips for smoking (applewood or oak recommended)

Instructions:

1. Prepare the marinade: In a small bowl, mix the minced garlic, lemon zest, lemon juice, olive oil, dried thyme, salt, and pepper.
2. Marinate the pike: Place the northern pike fillets in a shallow dish and pour the marinade over them. Cover and let them marinate in the refrigerator for 2-3 hours.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Remove the fillets from the marinade, pat them dry, and place them on the smoker rack. Smoke for 2-3 hours, or until the internal temperature of the fish reaches 145°F (63°C).
5. Serve: Remove from the smoker and let the fillets rest for a few minutes before serving with fresh lemon wedges.

The garlic lemon marinade brings a bright, vibrant flavor to the smoked northern pike, creating a dish that is both light and satisfying.

This recipe is a great option for those who prefer simple, clean flavors with the rich complexity of smoked fish.

Smoked Northern Pike with Spiced Orange Marinade

Smoked northern pike with a spiced orange marinade offers a delightful combination of citrus and warming spices, creating a unique flavor profile that is perfect for fall and winter meals.

The sweet and tangy notes from the orange complement the smokiness of the pike, while the spices add complexity and warmth. This recipe is ideal for those who enjoy experimenting with bold, aromatic flavors.

Ingredients:

• 2 lbs northern pike fillets
• Juice and zest of 1 orange
• 1/4 cup orange juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Wood chips for smoking (pecan or hickory recommended)

Instructions:

1. Prepare the marinade: In a bowl, whisk together the orange juice, orange zest, olive oil, ground cumin, smoked paprika, cinnamon, salt, and pepper.
2. Marinate the pike: Place the northern pike fillets in a shallow dish and pour the spiced orange marinade over them. Cover and refrigerate for 2-3 hours.
3. Preheat the smoker: Set the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Remove the fillets from the marinade, pat dry, and place them on the smoker rack. Smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
5. Serve: Remove the fish from the smoker and let it rest for a few minutes before serving.

The spiced orange marinade brings a fragrant, sweet, and spicy element to smoked northern pike, making it an excellent choice for those looking for a fresh and exciting flavor combination.

This dish pairs well with roasted vegetables or a simple grain like rice, allowing the vibrant flavors to shine.

Smoked Northern Pike with Soy Ginger Glaze

This smoked northern pike recipe, featuring a soy ginger glaze, takes inspiration from Asian flavors, blending savory soy sauce with the bright zing of fresh ginger.

The smoky pike absorbs these bold flavors while remaining tender and flaky. This dish is ideal for those who appreciate a balance of salty, tangy, and smoky tastes, making it perfect for an exotic yet comforting meal.

Ingredients:

• 2 lbs northern pike fillets
• 1/4 cup soy sauce
• 1 tbsp fresh ginger, minced
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp black pepper
• Wood chips for smoking (applewood or cherrywood recommended)

Instructions:

1. Prepare the glaze: In a small bowl, combine the soy sauce, minced ginger, honey, sesame oil, garlic, and black pepper.
2. Marinate the pike: Place the pike fillets in a shallow dish and pour the soy ginger glaze over them. Cover and marinate in the refrigerator for 2-3 hours.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Remove the fillets from the marinade and place them on the smoker rack. Smoke for 2-3 hours, or until the fish reaches an internal temperature of 145°F (63°C).
5. Baste with glaze: Brush the fillets with the remaining glaze during the last 30 minutes of smoking for added flavor.
6. Serve: Remove the fish from the smoker and let it rest for 5 minutes before serving.

Smoked northern pike with a soy ginger glaze combines deep, savory notes with fresh ginger brightness, creating a unique and flavorful dish.

This recipe pairs wonderfully with rice or stir-fried vegetables, making it a great option for an Asian-inspired dinner.

Smoked Northern Pike with Brown Sugar Bourbon Rub

This smoked northern pike recipe with a brown sugar bourbon rub offers a sweet, smoky, and slightly boozy twist to your fish-smoking routine.

The brown sugar caramelizes during the smoking process, creating a rich, slightly crunchy crust, while the bourbon adds a touch of depth and warmth.

This dish is perfect for those who enjoy bold, comforting flavors with a hint of sweetness.

Ingredients:

• 2 lbs northern pike fillets
• 1/4 cup brown sugar
• 2 tbsp bourbon
• 1 tbsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt to taste
• Wood chips for smoking (hickory or pecan recommended)

Instructions:

1. Prepare the rub: In a small bowl, combine the brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and salt.
2. Rub the pike: Pat the northern pike fillets dry, brush them with bourbon, and then generously coat them with the brown sugar rub.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and prepare your wood chips.
4. Smoke the fish: Place the seasoned fillets on the smoker rack and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
5. Caramelize the rub: During the last 30 minutes, allow the brown sugar to caramelize, forming a sweet crust on the fish.
6. Serve: Remove the fish from the smoker and let it rest for a few minutes before serving.

Smoked northern pike with a brown sugar bourbon rub is a deliciously indulgent dish that combines sweet, smoky, and rich flavors. The caramelized brown sugar crust adds texture and sweetness, while the bourbon imparts a warm, bold flavor.

Pair this with mashed potatoes or grilled vegetables for a hearty, comforting meal.

Smoked Northern Pike with Cajun Lime Rub

This smoked northern pike recipe uses a vibrant Cajun lime rub, offering a spicy kick with a refreshing citrus finish. The bold Cajun spices bring heat and complexity, while the lime adds a zesty contrast that brightens up the entire dish.

This recipe is ideal for those who enjoy a combination of spice and tang, making it a lively option for summer barbecues or any outdoor gathering.

Ingredients:

• 2 lbs northern pike fillets
• 2 tbsp Cajun seasoning
• Zest and juice of 1 lime
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Wood chips for smoking (mesquite or hickory recommended)

Instructions:

1. Prepare the rub: In a bowl, combine the Cajun seasoning, lime zest, smoked paprika, cayenne pepper, salt, and pepper.
2. Season the fish: Rub the olive oil over the northern pike fillets, then generously coat them with the Cajun lime mixture.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Place the seasoned fillets on the smoker rack and smoke for 2-3 hours, or until the fish reaches an internal temperature of 145°F (63°C).
5. Add lime juice: During the last 30 minutes, squeeze fresh lime juice over the fillets for an extra burst of flavor.
6. Serve: Remove the fish from the smoker and let it rest for a few minutes before serving with lime wedges.

The combination of Cajun spices and zesty lime in this smoked northern pike recipe creates a dynamic and flavorful dish.

The heat from the Cajun seasoning is perfectly balanced by the citrusy brightness of the lime, making it an exciting and refreshing option for any meal.

Serve with grilled corn or a light salad to complement the bold flavors of the fish.

Smoked Northern Pike with Maple Mustard Glaze

This smoked northern pike recipe with a maple mustard glaze combines the natural sweetness of pure maple syrup with the tangy bite of mustard, creating a rich, flavorful glaze that perfectly complements the smokiness of the fish.

The sticky glaze forms a mouthwatering caramelized crust on the fillets as they smoke, making this recipe a delightful blend of savory and sweet.

It’s ideal for those who enjoy sweet and tangy flavors in their smoked dishes.

Ingredients:

• 2 lbs northern pike fillets
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• Salt and pepper to taste
• Wood chips for smoking (maple or hickory recommended)

Instructions:

1. Prepare the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, salt, and pepper.
2. Marinate the pike: Brush the northern pike fillets with the maple mustard glaze and let them marinate for 1-2 hours in the refrigerator.
3. Preheat the smoker: Set the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Place the marinated fillets on the smoker rack and smoke for 2-3 hours, or until the internal temperature of the fish reaches 145°F (63°C).
5. Baste with glaze: Brush the fillets with more glaze every 30 minutes during smoking for extra flavor and caramelization.
6. Serve: Remove the fillets from the smoker and let them rest for a few minutes before serving.

The combination of sweet maple syrup and tangy mustard creates a perfectly balanced glaze that enhances the smoky flavor of the northern pike.

This recipe will appeal to those who love the harmony of sweet and savory flavors in their dishes, making it a great choice for a family dinner or a special occasion.

Smoked Northern Pike with Herb Butter Marinade

This smoked northern pike recipe features a luxurious herb butter marinade that infuses the fish with rich, buttery flavors and aromatic herbs.

The butter helps keep the fish moist during the smoking process, while the herbs add a fresh and fragrant touch.

This dish is ideal for those who enjoy delicate, classic flavors and want to enhance the natural taste of northern pike.

Ingredients:

• 2 lbs northern pike fillets
• 1/4 cup unsalted butter, melted
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Wood chips for smoking (oak or cherrywood recommended)

Instructions:

1. Prepare the marinade: In a bowl, mix the melted butter, parsley, thyme, rosemary, garlic, lemon zest, and juice. Season with salt and pepper.
2. Marinate the pike: Coat the northern pike fillets in the herb butter mixture and let them marinate for 1-2 hours in the refrigerator.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Place the fillets on the smoker rack and smoke for 2-3 hours, or until the internal temperature of the fish reaches 145°F (63°C).
5. Baste with butter: During the smoking process, baste the fish with the remaining herb butter mixture every 30 minutes to keep it moist.
6. Serve: Remove the fillets from the smoker and allow them to rest for a few minutes before serving.

The herb butter marinade adds a rich, fragrant flavor to the smoked northern pike, elevating this simple fish into a gourmet dish.

The butter ensures that the fish stays tender and juicy while the herbs bring a fresh, aromatic quality that will make this recipe a hit with those who appreciate classic, elegant flavors.

Smoked Northern Pike with Pineapple Teriyaki Glaze

This smoked northern pike recipe with a pineapple teriyaki glaze is a tropical twist on traditional smoked fish. The sweetness of pineapple combined with the savory umami of teriyaki sauce creates a flavorful glaze that beautifully complements the smokiness of the fish.

This dish is perfect for those looking for a fun and vibrant flavor profile, making it great for summer barbecues or casual gatherings.

Ingredients:

• 2 lbs northern pike fillets
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, minced
• 1 clove garlic, minced
• 1 tsp sesame oil
• Wood chips for smoking (applewood or mesquite recommended)

Instructions:

1. Prepare the glaze: In a small saucepan, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil. Simmer over medium heat until the sauce thickens, about 10-15 minutes.
2. Marinate the pike: Brush the northern pike fillets with the pineapple teriyaki glaze and let them marinate for 1-2 hours in the refrigerator.
3. Preheat the smoker: Set the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Place the marinated fillets on the smoker rack and smoke for 2-3 hours, or until the internal temperature of the fish reaches 145°F (63°C).
5. Baste with glaze: Brush the fillets with additional pineapple teriyaki glaze every 30 minutes during smoking to enhance the flavor.
6. Serve: Remove the fish from the smoker and let it rest for a few minutes before serving.

The tropical pineapple teriyaki glaze adds a sweet and tangy burst of flavor to the smoky northern pike, creating a fun and delicious dish that transports you to an island getaway.

This recipe is perfect for summer cookouts or when you want to add a bit of sunshine to your meal. Pair with coconut rice or grilled pineapple for a complete tropical experience.

Smoked Northern Pike with Lemon Dill Marinade

This smoked northern pike recipe with a lemon dill marinade is a light and refreshing dish, highlighting the natural flavors of the fish with zesty citrus and fresh dill.

The lemon’s acidity brightens up the rich smokiness of the pike, while the dill adds an herbal touch.

Perfect for summer evenings or any time you’re in the mood for a fresh and vibrant meal, this recipe is a simple yet flavorful way to enjoy smoked fish.

Ingredients:

• 2 lbs northern pike fillets
• Zest and juice of 2 lemons
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wood chips for smoking (alder or oak recommended)

Instructions:

1. Prepare the marinade: In a small bowl, mix together the lemon zest, lemon juice, chopped dill, olive oil, garlic, salt, and pepper.
2. Marinate the pike: Place the fillets in a shallow dish and coat them with the lemon dill marinade. Cover and refrigerate for 1-2 hours.
3. Preheat the smoker: Set the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Place the marinated fillets on the smoker rack and smoke for 2-3 hours, or until the internal temperature of the fish reaches 145°F (63°C).
5. Finish with lemon: Just before serving, squeeze fresh lemon juice over the fillets for an extra burst of citrus flavor.
6. Serve: Allow the fish to rest for a few minutes before serving.

The combination of lemon and dill in this smoked northern pike recipe creates a fresh, clean flavor that complements the smokiness of the fish.

This dish is great served with roasted vegetables or a light salad, offering a delicious and healthy meal perfect for any occasion.

Smoked Northern Pike with Honey Chipotle Glaze

For those who love a balance of sweetness and heat, this smoked northern pike recipe with a honey chipotle glaze delivers a bold flavor experience.

The smoky spice of chipotle peppers pairs beautifully with the natural sweetness of honey, creating a glaze that adds depth and complexity to the delicate northern pike.

This dish is perfect for adventurous eaters who enjoy smoky, spicy, and sweet flavors all in one bite.

Ingredients:

• 2 lbs northern pike fillets
• 1/4 cup honey
• 2 tbsp chipotle peppers in adobo sauce, minced
• 2 tbsp lime juice
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Wood chips for smoking (mesquite or pecan recommended)

Instructions:

1. Prepare the glaze: In a small bowl, mix the honey, minced chipotle peppers, lime juice, smoked paprika, olive oil, salt, and pepper.
2. Marinate the pike: Brush the northern pike fillets with the honey chipotle glaze and marinate for 1-2 hours in the refrigerator.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and prepare your wood chips.
4. Smoke the fish: Place the marinated fillets on the smoker rack and smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
5. Baste with glaze: Continue basting the fillets with the remaining glaze every 30 minutes for enhanced flavor.
6. Serve: Remove the fish from the smoker and let it rest for a few minutes before serving.

The honey chipotle glaze gives the smoked northern pike an irresistible sweet and spicy kick that will delight your taste buds. The smoky chipotle peppers bring a touch of heat, while the honey balances it out with a smooth sweetness.

This dish pairs wonderfully with grilled corn or a fresh avocado salad for a southwestern-inspired meal.

Smoked Northern Pike with Garlic Parmesan Crust

This smoked northern pike recipe with a garlic Parmesan crust brings a savory, cheesy twist to your smoked fish. The combination of garlic and Parmesan cheese creates a flavorful, crispy crust that perfectly complements the smokiness of the pike.

This dish is ideal for those who love the rich, bold flavors of garlic and cheese, making it a satisfying and indulgent meal.

Ingredients:

• 2 lbs northern pike fillets
• 1/4 cup grated Parmesan cheese
• 2 tbsp breadcrumbs
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Wood chips for smoking (hickory or oak recommended)

Instructions:

1. Prepare the crust: In a small bowl, combine the Parmesan cheese, breadcrumbs, garlic, parsley, olive oil, salt, and pepper.
2. Coat the pike: Pat the northern pike fillets dry and coat them with the Parmesan garlic mixture, pressing the mixture onto the fish to form a crust.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and prepare the wood chips.
4. Smoke the fish: Place the fillets on the smoker rack and smoke for 2-3 hours, or until the fish reaches an internal temperature of 145°F (63°C).
5. Crisp the crust: For a golden crust, you can briefly place the fillets under a broiler for 1-2 minutes after smoking.
6. Serve: Let the fish rest for a few minutes before serving.

The garlic Parmesan crust adds a rich, savory flavor to the smoked northern pike, making each bite full of crispy, cheesy goodness. This dish is hearty and satisfying, perfect for a dinner party or family meal.

Pair it with roasted vegetables or a creamy risotto for a truly indulgent dining experience.

Note: More recipes are coming soon!