An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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The Kingsford Difference

Kingsford has been fueling legendary grills since 1920, and we’re still America’s #1 charcoal for good reason. Our briquets light faster, burn longer, and deliver the high heat you need for exceptional results. Whether you’re searing steaks or savoring smoky flavors, one thing’s for certain — nothing beats the original.

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Recipes

Grilled Salmon with Basil Vinaigrette

This grilled salmon recipe is full of bright, fresh flavors — prepare it on a charcoal or pellet grill using Kingsford® Signature Flavors, Basil Sage Thyme briquets or pellets.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 4 6 oz. fillets salmon

Dressing

  • 1 small shallot, quartered
  • 2 cup tightly packed fresh basil leaves, steams removed (about 4 ounces), plus more for garnish
  • 1 small clove garlic
  • ½ tsp. red pepper flakes
  • ½ cup olive oil, plus 2 tbsp.
  • 2 tbsp. lemon juice, plus more to taste
  • kosher salt and ground black pepper, to taste

1 Food Prep

First, add the dressing ingredients (except for the salt and pepper) into a high-speed blender. Puree until smooth. Then, season to taste with the kosher salt and ground black pepper. If a thinner consistency is desired, stir in water.

Next, brush the salmon fillets with the remaining 2 tbsp. of olive oil. Then season them generously with the kosher salt and ground black pepper.

2 Grill Prep

Fuel: Charcoal: We recommend Kingsford® Original Charcoal Briquets.

Pellets: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.

Amount: 1 lb.

Method: Direct-Heat Grilling

Temp: Charcoal: 400°F (Medium Heat) / Pellets: 400°F

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place on the grill, flesh side down and cook undisturbed for 4 minutes.

  • Gently flip and cook for another 3–4 minutes, until the salmon is cooked through but still pink inside, and reaches an internal temperature of 145°F on a digital meat thermometer.

  • Transfer to a platter and drizzle fillets with the vinaigrette. 

  • Garnish with fresh basil and serve immediately.

For safe meat preparation, reference the USDA website.

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