How to Grill Salmon on Charcoal

What You'll Need

Before starting, make sure you have everything on this list. We recommend Kingsford™ Original Charcoal Briquets.

FUELS AND TOOLS

INGREDIENTS

Soak the cedar plank in water for 2 hours.
Run your fingers over the fish, feeling for bones and remove them with kitchen tweezers.
Season the salmon fillets with salt and pepper, or other seasonings to taste.
Refrigerate the salmon until the coals are ready — you don’t have to bring the fish fillets to room temp before grilling.

Give your top grill grate a good brushing and set it aside. Pour Kingsford™ Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully
Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
Coals should be at Medium Heat — around 375 to 400°F. How to control the heat when grilling with charcoal.
Add the grate and let it heat up.
Some cooks like to preheat the cedar plank first, until it starts to crackle and smoke a bit. You can also simply place the plank on with the fish fillets on the cooler side of the grill.

Place the plank with the salmon fillets on the cooler side of the grill. Put the lid down, and cook for 13 to 15 minutes without flipping.
Cook until the edges are lightly browned or the fish flakes easily, and reaches an internal temp of about 145°F. To check the temperature, stick the tip of your digital meat thermometer into the thickest part of the salmon.
When the salmon fillets reach an internal temperature of 145°F, they’re done.