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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These grilled salmon kabobs are one of the easiest ways to enjoy this tasty fish.

Cooking for 12 people


  • 1.5 lb. wild Alaskan salmon fillet, cut into 1-to 2-inch chunks
  • 24 cherry tomatoes
  • 2 fresh lemons, sliced paper thin into 24 pieces
  • 12 wooden skewers, soaked


  • 3 tbsp. fresh lemon juice
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. fresh thyme
  • 2 tsp. minced fresh rosemary
  • 2 cloves garlic, minced

1 Food Prep

  • Mix together your marinade ingredients in a large bowl.

  • Season your salmon cubes with salt and pepper and toss them with the marinade. Let your salmon marinate for at least 20–30 minutes.
  • If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
  • Thread your skewers with a cube of salmon followed by a tomato and folded lemon slice. Repeat one more time and finish with a piece of salmon.

2 Grill Prep

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 your kabobs on the grill and cook them to an internal temperature of 145ºF — about 2 minutes on all 4 sides for a total of 8 minutes. Once cooked through, remove your salmon kabobs from the grill and serve immediately.

For safe meat preparation, reference the USDA website.

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