Bergeron’s Smoke Can Grilled Fish Collection
Fish absorbs flavored wood smoke quickly, making it ideal for Bergeron’s Smoke Cans. The key is matching lighter smoke flavors with delicate fish and stronger smoke flavors with firm, oily fish. Master Grilling Method
Servings: 4
Preparation: 15 minutes
Grilling time: approximately 8–16 minutes, depending on thickness
Basic ingredients
Four fish fillets, approximately 5–7 ounces each
1½ tablespoons olive oil or melted butter
1 teaspoon kosher salt
½ teaspoon coarse black pepper
½ teaspoon garlic powder
Lemon or lime wedges
One Bergeron’s Smoke Can in your selected flavor
Prepare the grill
Clean and lightly oil the grill grates.
Set up the grill for two-zone cooking, with one medium or medium-high area and one cooler indirect-heat area.
Activate the Bergeron’s Smoke Can according to its package directions.
Close the grill lid briefly so the flavored smoke can begin circulating.
Prepare the fish
Pat the fish dry with paper towels.
Check for and remove any remaining pin bones.
Brush both sides lightly with olive oil or melted butter.
Season with salt, pepper and garlic powder.
Keep skin on whenever possible because it helps protect the fish while grilling.
Grill the fish
Place firm fish directly on the cleaned, oiled grates. Place delicate fillets on foil, a grill mat, cedar plank or perforated grilling pan.
Begin with the skin side down when using skin-on fillets.
Close the lid and allow the fish to absorb smoke.
Grill most fillets for approximately 4–6 minutes on the first side.
Carefully turn and cook for another 2–5 minutes, depending on thickness.
Remove the fish when it reaches 145°F in the thickest portion. Fish should also appear opaque and separate easily with a fork.
Avoid repeatedly flipping the fish because it becomes more likely to break apart.
Seven Smoke Can Fish Recipes
1. Apple & Honey Crisp Salmon
A lightly sweet recipe that pairs rich salmon with apple, honey and smooth fruitwood smoke.
Ingredients
Four salmon fillets
1 tablespoon olive oil
Salt and black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
Apple-honey glaze
3 tablespoons apple juice or apple cider
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
1 tablespoon melted butter
Pinch of salt
Directions
Season the salmon with oil, salt, pepper, garlic powder and thyme.
Activate the Apple & Honey Crisp Smoke Can.
Place the salmon skin-side down over indirect or medium heat.
Close the lid and smoke-grill for approximately 6–8 minutes.
Mix the glaze ingredients.
Brush the glaze over the salmon.
Continue grilling for another 3–6 minutes, until the thickest portion reaches 145°F.
Finish with a small additional drizzle of honey, if desired.
Serve with grilled apple slices, wild rice, asparagus or roasted sweet potatoes.
2. BBQ Mesquite Grilled Swordfish
Swordfish is firm enough to handle bold mesquite smoke and direct grilling.
Ingredients
Four swordfish steaks, approximately 1 inch thick
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon black pepper
Lemon wedges
Mesquite finishing sauce
¼ cup barbecue sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon melted butter
Directions
Brush the swordfish with olive oil.
Combine the salt, paprika, garlic powder, chili powder and pepper.
Season both sides of the fish.
Activate the BBQ Mesquite Smoke Can.
Grill the swordfish over medium-high heat for approximately 4–5 minutes.
Turn once and cook another 3–5 minutes.
Brush lightly with the finishing sauce during the final two minutes.
Remove at 145°F and finish with lemon juice.
Serve with grilled corn, potato salad, baked beans or coleslaw.
Other good fish choices
Mahi-mahi
Tuna steaks
Halibut
Thick grouper fillets
3. Bing Cherry Glazed Trout
Bing Cherry smoke adds a gentle fruity character that works well with mild trout.
Ingredients
Four trout fillets or two whole cleaned trout
1 tablespoon olive oil
Salt and black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
Cherry glaze
⅓ cup cherry preserves
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon black pepper
Pinch of salt
Directions
Combine the cherry glaze ingredients and warm gently until smooth.
Season the trout with oil, salt, pepper, garlic and thyme.
Activate the Bing Cherry Smoke Can.
Place trout skin-side down on foil, a cedar plank or an oiled grill basket.
Close the lid and cook over indirect heat for approximately 5–7 minutes.
Brush lightly with cherry glaze.
Continue cooking for another 3–6 minutes, until the trout reaches 145°F.
Serve with additional warmed glaze on the side.
Serve with rice pilaf, grilled zucchini, spinach salad or roasted potatoes.
Other good fish choices
Salmon
Arctic char
Steelhead trout
Red snapper
4. Black Peppered Bacon Grilled Catfish
This savory smoke flavor works especially well with hearty catfish and a bold pepper crust.
Ingredients
Four catfish fillets
1½ tablespoons olive oil
¾ teaspoon kosher salt
1 teaspoon coarse black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
Four slices cooked bacon, crumbled
Lemon wedges
Pepper-bacon butter
3 tablespoons melted butter
1 teaspoon Worcestershire sauce
½ teaspoon coarse black pepper
2 tablespoons crumbled cooked bacon
Directions
Combine the salt, black pepper, paprika, garlic powder, onion powder and cayenne.
Brush the catfish with olive oil and apply the seasoning.
Activate the Black Peppered Bacon Smoke Can.
Place the fillets in an oiled grilling basket or on heavy-duty foil.
Grill over medium heat for approximately 4–6 minutes.
Carefully turn and cook for another 3–5 minutes.
Brush with pepper-bacon butter during the final two minutes.
Remove at 145°F and garnish with the remaining bacon.
Serve with corn bread, collard greens, grilled potatoes or Cajun rice.
Other good fish choices
Tilapia
Cod
Haddock
Walleye
5. Hickory on Hickory Smoked Halibut
Hickory gives thick halibut fillets a classic backyard barbecue flavor without overpowering the fish when used moderately.
Ingredients
Four thick halibut fillets
1½ tablespoons olive oil
1 teaspoon kosher salt
¾ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon dry mustard
Hickory butter
3 tablespoons melted butter
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
½ teaspoon Dijon mustard
Pinch of black pepper
Directions
Combine the dry seasonings.
Brush the halibut with olive oil and season both sides.
Activate the Hickory-on-Hickory Smoke Can.
Place the fish on an oiled grill grate, cedar plank or grill tray.
Cook over indirect medium heat with the lid closed for approximately 6–8 minutes.
Brush with hickory butter.
Carefully turn if cooking directly on the grate.
Continue cooking for another 3–6 minutes, until the center reaches 145°F.
Serve with grilled vegetables, baked potatoes, corn bread or macaroni and cheese.
Other good fish choices
Salmon
Mahi-mahi
Grouper
Sturgeon
6. Maple Brown Bourbon Smoked Salmon
This rich pairing combine maple sweetness, warm brown-sugar notes and bourbon-inspired wood smoke.
Ingredients
Four salmon fillets
1 tablespoon olive oil
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon ground mustard
Maple glaze
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 tablespoon melted butter
1 teaspoon apple-cider vinegar
1 teaspoon brown sugar
Pinch of cayenne pepper
Directions
Mix the maple glaze and set it aside.
Brush the salmon with oil and season with salt, pepper, garlic and ground mustard.
Activate the Maple Brown Bourbon Smoke Can.
Grill the salmon skin-side down over indirect heat for approximately 6–8 minutes.
Brush the salmon with a thin layer of glaze.
Close the lid and continue cooking for another 3–6 minutes.
Apply one final light coating of glaze during the last minute.
Remove when the thickest portion reaches 145°F.
Because maple syrup and brown sugar can burn, apply the glaze near the end rather than at the beginning.
Serve with maple-roasted carrots, Brussels sprouts, grilled peaches or wild rice.
Other good fish choices
Steelhead trout
Arctic char
Swordfish
Black cod
7. Summertime Smoky Chipotle Mahi-Mahi
This recipe provides smoky heat, fresh lime and a touch of sweetness.
Ingredients
Four mahi-mahi fillets
1½ tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Zest of one lime
Chipotle-lime glaze
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon melted butter
1–2 teaspoons chipotle sauce
Pinch of salt
Directions
Combine the salt, chili powder, cumin, garlic, cayenne and lime zest.
Brush the mahi-mahi with oil and season both sides.
Activate the Summertime Smoky Chipotle Smoke Can.
Grill over medium-high heat for approximately 4–5 minutes.
Carefully turn and cook for another 3–5 minutes.
Brush with the chipotle-lime glaze during the final two minutes.
Remove when the fish reaches 145°F.
Finish with lime juice and fresh cilantro.
Serve with cilantro-lime rice, grilled corn, avocado salad or warm tortillas.
Other good fish choices
Red snapper
Grouper
Tilapia
Swordfish
Tuna steaks
Additional Fish Options
Smoked Fish Tacos
Use mahi-mahi, cod, tilapia or red snapper.
The strongest Smoke Can choices are:
Summertime Smoky Chipotle
BBQ Mesquite
Black Peppered Bacon
Flake the cooked fish into warm tortillas and add:
Shredded cabbage
Pico de Gallo
Avocado
Pickled onions
Cilantro
Lime crema
Smoked Fish Sandwiches use salmon, cod, haddock or catfish.
Recommended flavors:
Hickory on Hickory
BBQ Mesquite
Black Peppered Bacon
Serve on toasted brioche buns with lettuce, tomato, pickles and smoky tartar sauce.
Smoke Can Fish Foil Packets. Foil packets work well for delicate fish that may break apart on the grill.
Place each fillet on heavy-duty foil with:
1 tablespoon butter
Lemon slices
Fresh herbs
Salt and pepper
Thinly sliced vegetables
Seal loosely, leaving some room for steam and smoke circulation. Cook over indirect heat for approximately 10–15 minutes, opening the packet carefully when checking for doneness.
Absolutely. Here’s a Bergeron’s Roasted Garlic Smoke – Grilled Fish Collection built around several fish styles so the flavor can work across mild, rich, and firm fish.
8. Bergeron’s Roasted Garlic Butter Salmon
Serves: 4
Prep: 10 minutes
Cook: 12–18 minutes
Ingredients
4 salmon fillets
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
½ tsp paprika
1 tbsp melted butter
1 tsp lemon juice
1 tsp chopped parsley
1 Bergeron’s Roasted Garlic Smoke Can
Directions
Preheat the grill for two-zone cooking at about 375–400°F.
Brush the salmon with olive oil and season with salt, pepper, and paprika.
Activate the Roasted Garlic Smoke Can near the heat source.
Place the salmon skin-side down over indirect heat and close the lid.
Smoke-grill for about 8–12 minutes.
Mix the butter, lemon juice, and parsley.
Brush the salmon during the final few minutes.
Cook until the thickest part reaches about 145°F.
This is probably the strongest all-around fish pairing for Roasted Garlic Smoke.
9. Roasted Garlic Lemon-Pepper Cod
Ingredients
4 cod fillets
2 tbsp olive oil
1 tsp lemon zest
1 tsp coarse black pepper
½ tsp kosher salt
½ tsp onion powder
1 tbsp melted butter
Fresh parsley
Roasted Garlic Smoke Can
Grill the cod in a grill basket, on foil, or on a cedar plank over indirect heat at about 375°F. Let it absorb the garlic smoke for roughly 8–10 minutes, then brush with lemon butter and finish until the fish flakes easily and reaches 145°F.
Best sides: asparagus, rice pilaf, roasted potatoes, or grilled zucchini.
10. Roasted Garlic Mahi-Mahi
Mahi-mahi is firm enough for direct grilling and takes smoke very well.
Seasoning
Olive oil
Kosher salt
Black pepper
Paprika
Onion powder
Lemon zest
Smoke the mahi-mahi over indirect heat for about 5 minutes, then move it to direct heat and grill for approximately 3–4 minutes per side.
Finish with a butter made from:
3 tbsp softened butter
1 tsp lemon juice
½ tsp chopped parsley
Pinch of black pepper
The Roasted Garlic Smoke gives the fish a savory flavor without needing a heavy sauce.
11. Roasted Garlic Grilled Trout
Use whole trout or trout fillets.
Ingredients
2 whole cleaned trout or 4 fillets
Olive oil
Salt and pepper
Fresh lemon slices
Fresh dill or parsley
Butter
Roasted Garlic Smoke Can
For whole trout, place lemon slices, herbs, and a little butter inside the cavity.
Smoke-grill over indirect heat at 350–375°F for about 12–18 minutes, depending on size.
For fillets, cook skin-side down for about 8–12 minutes.
This pairing is especially good because trout has enough richness to carry the roasted garlic flavor.
12. Roasted Garlic Grilled Halibut
Ingredients
4 thick halibut fillets
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried thyme
Roasted Garlic Smoke Can
Smoke over indirect heat for 6–8 minutes, then finish over direct heat for another 2–4 minutes per side if the fillets are thick enough to handle direct grilling.
Finish with lemon juice and melted herb butter.
Flavor profile: clean, rich, savory, and lightly smoky.
13. Roasted Garlic Swordfish Steaks
Swordfish is one of the best choices for a bold smoke flavor.
Marinade
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
½ tsp black pepper
½ tsp paprika
½ tsp dried oregano
Marinate the swordfish for about 20–30 minutes.
Smoke briefly over indirect heat, then grill over medium-high direct heat for about 4–5 minutes per side.
Finish with roasted garlic herb butter.
Best sides: grilled peppers, potatoes, corn, or a simple salad.
14. Roasted Garlic Tilapia Foil Packets
This method is ideal for delicate fish.
Ingredients
4 tilapia fillets
2 tbsp butter
Lemon slices
Sliced zucchini
Cherry tomatoes
Salt and pepper
Fresh parsley
Roasted Garlic Smoke Can
Place each fillet on foil with butter, vegetables, lemon, salt, and pepper.
Fold loosely so some smoke can enter.
Cook over indirect heat at about 375°F for 10–15 minutes.
This is an easy recipe for customers who want a low-mess Smoke Can meal.
15. Roasted Garlic Fish Tacos
Use cod, mahi-mahi, tilapia, or snapper.
Season with:
Chili powder
Cumin
Salt
Pepper
Lime zest
Smoke and grill the fish until done, then flake into tortillas.
Top with:
Shredded cabbage
Pico de gallo
Avocado
Pickled onions
Lime crema
Cilantro
The roasted garlic smoke works especially well underneath the lime and taco seasoning.
Bergeron’s Signature Fish Recipe
Bergeron’s Roasted Garlic Butter Salmon
Rich salmon is gently smoke-grilled with Bergeron’s Roasted Garlic Smoke, then finished with lemon-herb butter for a savory, bright, and deeply satisfying grilled fish dish.
Smoke pairing: ★★★★★
Garlic intensity: ★★★★☆
Difficulty: Easy
Best with: asparagus, wild rice, grilled vegetables, or roasted potatoes.
Flavor-and-Fish Pairing Guide
Bergeron’s Smoke Can Best fish choices Flavor profile Apple & Honey Crisp Salmon, trout, tilapia, cod Sweet, fruity and gentle BBQ Mesquite Swordfish, tuna, mahi-mahi, halibut Bold, earthy and robust Bing Cherry Trout, salmon, Arctic char, snapper Fruity, smooth and mildly sweet Black Peppered Bacon Catfish, cod, walleye, tilapia Savory, peppery and rich Hickory on Hickory Halibut, salmon, grouper, mahi-Mahi Classic, strong and smoky Maple Brown Bourbon Salmon, steelhead, black cod, swordfish Sweet, warm and full-bodied Summertime Smoky Chipotle Mahi-mahi, snapper, grouper, tilapia Smoky, spicy and slightly sweet
Best Overall Recommendations
Best for salmon: Maple Brown Bourbon
Best for trout: Bing Cherry
Best for swordfish: BBQ Mesquite
Best for catfish: Black Peppered Bacon
Best for halibut: Hickory on Hickory
Best for fish tacos: Summertime Smoky Chipotle
Best mild and sweet option: Apple & Honey Crisp
Food-Safety Reminder: Keep raw fish refrigerated until it is ready for the grill.
After cooking, refrigerate leftovers within two hours—or within one hour when the outdoor temperature is above 90°F.
Bergeron’s “Let Your Flavor Flag Fly” Grilled Fish Feast
