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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Soak the cedar plank in pan of water for at least 60 minutes.
2 When ready to grill, build a charcoal fire using Kingsford® Charcoal on one side of the grill, leaving the other side void. Close the lid and preheat the grill to 400°F.
3 To make the marinade combine the soy sauce, vegetable oil, vinegar, sesame oil, ginger, and garlic in a small bowl. Reserve 1/4 cup of the marinade for the glaze. Put the salmon in a gallon size Glad® bag, pour the marinade over the salmon, seal the bag, and refrigerate for 20 minutes.
4 Put a large skillet on the grill directly over the hot coals. Add the bacon and cook until it is blondish-brown but not crispy, 5 minutes. Remove the skillet from the grill.
5 Put the bacon in a food processor, along with the bacon grease and the breadcrumbs. Process until fine crumbles are formed. Transfer the bacon crumbles to a baking sheet and arrange them tightly on an area that’s the same size as the salmon fillet.
6 Remove the salmon from the marinade and press the meat of the salmon into the bacon crumbles.
7 Lay the salmon on the cedar plank, skin side down. Put the cedar plank on the grill grate over indirect heat or high enough over the fire so that the flames aren’t touching the board. Close the lid and cook for 8 minutes.
8 Combine the reserved marinade and maple syrup in a small bowl. Open the grill lid and spoon the glaze mixture over the salmon fillet.
9 Close the lid and cook until the internal temperature of the salmon reaches 130°F, about 7 minutes.
10 Remove the cedar plank from the grill and let the salmon rest on the plank for 3 minutes before serving.
Cooking for 6 people


  • soy sauce
    0.75 cup
  • vegetable oil
    0.75 cup
  • rice wine vinegar
    3 tbsp.
  • sesame oil
    1.5 tsp.
  • ginger root, grated
    2 tbsp.
  • garlic cloves, minced
  • skin-on center-cut salmon fillet (2 to 3-pound, about 1½ inches thick)
  • bacon, thick cut
    6 strips
  • panko breadcrumbs
    0.25 cup
  • maple syrup
    0.5 cup

Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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