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

  1. Clean and lightly oil the grill grates.

  2. Set up the grill for two-zone cooking, with one medium or medium-high area and one cooler indirect-heat area.

  3. Activate the Bergeron’s Smoke Can according to its package directions.

  4. Close the grill lid briefly so the flavored smoke can begin circulating.

Prepare the fish

  1. Pat the fish dry with paper towels.

  2. Check for and remove any remaining pin bones.

  3. Brush both sides lightly with olive oil or melted butter.

  4. Season with salt, pepper and garlic powder.

  5. Keep skin on whenever possible because it helps protect the fish while grilling.

Grill the fish

  1. Place firm fish directly on the cleaned, oiled grates. Place delicate fillets on foil, a grill mat, cedar plank or perforated grilling pan.

  2. Begin with the skin side down when using skin-on fillets.

  3. Close the lid and allow the fish to absorb smoke.

  4. Grill most fillets for approximately 4–6 minutes on the first side.

  5. Carefully turn and cook for another 2–5 minutes, depending on thickness.

  6. 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

  1. Season the salmon with oil, salt, pepper, garlic powder and thyme.

  2. Activate the Apple & Honey Crisp Smoke Can.

  3. Place the salmon skin-side down over indirect or medium heat.

  4. Close the lid and smoke-grill for approximately 6–8 minutes.

  5. Mix the glaze ingredients.

  6. Brush the glaze over the salmon.

  7. Continue grilling for another 3–6 minutes, until the thickest portion reaches 145°F.

  8. 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

  1. Brush the swordfish with olive oil.

  2. Combine the salt, paprika, garlic powder, chili powder and pepper.

  3. Season both sides of the fish.

  4. Activate the BBQ Mesquite Smoke Can.

  5. Grill the swordfish over medium-high heat for approximately 4–5 minutes.

  6. Turn once and cook another 3–5 minutes.

  7. Brush lightly with the finishing sauce during the final two minutes.

  8. 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

  1. Combine the cherry glaze ingredients and warm gently until smooth.

  2. Season the trout with oil, salt, pepper, garlic and thyme.

  3. Activate the Bing Cherry Smoke Can.

  4. Place trout skin-side down on foil, a cedar plank or an oiled grill basket.

  5. Close the lid and cook over indirect heat for approximately 5–7 minutes.

  6. Brush lightly with cherry glaze.

  7. Continue cooking for another 3–6 minutes, until the trout reaches 145°F.

  8. 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

  1. Combine the salt, black pepper, paprika, garlic powder, onion powder and cayenne.

  2. Brush the catfish with olive oil and apply the seasoning.

  3. Activate the Black Peppered Bacon Smoke Can.

  4. Place the fillets in an oiled grilling basket or on heavy-duty foil.

  5. Grill over medium heat for approximately 4–6 minutes.

  6. Carefully turn and cook for another 3–5 minutes.

  7. Brush with pepper-bacon butter during the final two minutes.

  8. 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

  1. Combine the dry seasonings.

  2. Brush the halibut with olive oil and season both sides.

  3. Activate the Hickory-on-Hickory Smoke Can.

  4. Place the fish on an oiled grill grate, cedar plank or grill tray.

  5. Cook over indirect medium heat with the lid closed for approximately 6–8 minutes.

  6. Brush with hickory butter.

  7. Carefully turn if cooking directly on the grate.

  8. 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

  1. Mix the maple glaze and set it aside.

  2. Brush the salmon with oil and season with salt, pepper, garlic and ground mustard.

  3. Activate the Maple Brown Bourbon Smoke Can.

  4. Grill the salmon skin-side down over indirect heat for approximately 6–8 minutes.

  5. Brush the salmon with a thin layer of glaze.

  6. Close the lid and continue cooking for another 3–6 minutes.

  7. Apply one final light coating of glaze during the last minute.

  8. 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

  1. Combine the salt, chili powder, cumin, garlic, cayenne and lime zest.

  2. Brush the mahi-mahi with oil and season both sides.

  3. Activate the Summertime Smoky Chipotle Smoke Can.

  4. Grill over medium-high heat for approximately 4–5 minutes.

  5. Carefully turn and cook for another 3–5 minutes.

  6. Brush with the chipotle-lime glaze during the final two minutes.

  7. Remove when the fish reaches 145°F.

  8. 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.

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