Beautifully smoked whole pike garnished with lemon slices and fresh herbs on a serving platter

Perfectly Smoked Whole Pike with Zesty Lemon

Name: Perfectly Smoked Whole Pike with Zesty Lemon
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1.5 kg Whole pike, cleaned and scaled (choose a fresh fish with clear eyes and firm flesh); 2 piece Fresh lemon (for zest and slices); 2 tbsp Olive oil (extra virgin for best flavor); 2 tbsp Sea salt (preferably coarse); 1 tbsp Black pepper (freshly ground); 3 piece Garlic cloves (minced); 2 tbsp Fresh dill or parsley (chopped, optional); 50 g Wood chips for smoking (e.g., alder or applewood)

Home Page / Smoked Recipes / How to Smoke Pike: A Step-by-Step Guide

medium

2 hour 30 min

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat10gram

Protein45gram

Ingredients

Quantity

Whole pike, cleaned and scaled (choose a fresh fish with clear eyes and firm flesh)1.5 kg
Fresh lemon (for zest and slices)2 piece
Olive oil (extra virgin for best flavor)2 tbsp
Sea salt (preferably coarse)2 tbsp
Black pepper (freshly ground)1 tbsp
Garlic cloves (minced)3 piece
Fresh dill or parsley (chopped, optional)2 tbsp
Wood chips for smoking (e.g., alder or applewood)50 g

Smoking a whole pike brings out its mild flavor perfectly complemented by the fresh zestiness of lemon. This recipe guides you through the entire process, from preparation to smoking, ensuring a delicious result every time. It’s simple enough for beginner home cooks and doesn’t require fancy equipment. The total cost for ingredients is approximately $15 (USD), €14, £12, and ₹1,100. Each serving contains about 350 kcal, perfect for a balanced diet including paleo and gluten-free options. The difficulty level is easy to medium, and the total cooking and preparation time is around 3 hours and 15 minutes.

Preparation instructions

Prepare the Pike

1Remove the pike’s guts if not already done and rinse it thoroughly under cold running water. Pat dry with paper towels. Score the skin lightly with a sharp knife to allow smoke penetration and seasoning. Scoring also helps the heat to cook the thick flesh evenly.

Season the Fish

2Zest one lemon and mix with minced garlic, sea salt, pepper, and olive oil. Rub this mixture all over the pike, including inside the cavity. Slice the second lemon and place slices inside the cavity along with fresh herbs if using. Let it rest for 30 minutes at room temperature for the flavors to meld.

Prepare the Smoker

3Preheat your smoker to a steady temperature of 107°C to 121°C (225°F to 250°F). Soak your wood chips in water for 30 minutes to create steady smoke and prevent burning. Add the soaked wood chips to the smoker according to the manufacturer’s instructions.

Smoke the Pike

4Place the pike on the smoker rack, skin side down. Smoke for approximately 2 to 2.5 hours. Maintain a consistent temperature and avoid opening the smoker too often, which causes heat loss. The pike is safely cooked when the internal temperature reaches 63°C (145°F) measured at the thickest part of the flesh. The flesh should be opaque, flake easily with a fork, and the skin should have a nice smoky color.

Rest and Serve

5Remove the pike from the smoker and let it rest for 10 minutes to allow juices to redistribute. This makes the fish moist and flavorful. Serve with fresh lemon wedges and your favorite side dishes.

Cooking Tips

1Ensure the fish is fresh by checking that the eyes are clear and the flesh is firm to the touch.

2Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.

3Use a reliable instant-read thermometer to check the internal temperature for safe and perfect cooking.

4If you don't have a smoker, you can adapt this recipe by smoking the fish in a charcoal grill with a smoking box or wrapping soaked wood chips in foil with holes.

Equipment

Smoker or charcoal grill with smoker box
Instant-read meat thermometer
Sharp knife
Cutting board
Bowl for seasoning mix
Tongs or spatula

Shopping List

[ ] Whole pike (fresh) - Approx. $12. Look for clear eyes and firm flesh when buying.
[ ] Fresh lemons (2) - Approx. $1.5. Choose firm, heavy lemons for juiciness.
[ ] Olive oil (extra virgin) - Approx. $1. Use cold-pressed for best flavor.
[ ] Sea salt (coarse) - Approx. $0.5.
[ ] Black pepper (freshly ground) - Approx. $0.5.
[ ] Garlic cloves (3) - Approx. $0.5. Pick firm, unblemished bulbs.
[ ] Fresh dill or parsley (optional) - Approx. $1. Fresh herbs add aroma and freshness.
[ ] Wood chips for smoking (alder or applewood) - Approx. $2. Soaked before use for better smoke flavor.

Total Approximate Cost: $18

FAQ

Can I use frozen pike for smoking?

Yes, but thaw it completely in the refrigerator and pat it dry well before seasoning and smoking to ensure even cooking and good smoke absorption.

What if I don't have a smoker?

You can use a charcoal grill with a smoker box or an aluminum foil pouch filled with soaked wood chips. Maintain low heat and add chips as needed for smoke.

How do I know when the pike is fully cooked?

Use an instant-read thermometer to check that the internal temperature at the thickest part has reached 63°C (145°F). The flesh should be opaque and flake easily.