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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Cedar Plank Salmon Recipe with Sweet Potatoes & Roasted Garlic

This adventurous dish uses a cedar plank as a secret weapon to bring a unique flavor to your dining experience.

Cooking for 4 people


  • Kingsford® Signature Flavors Hardwood Pellets – Garlic Onion Paprika
  • ¾ cup grated sweet potatoes
  • 4 garlic cloves
  • 1 teaspoon lemon pepper
  • cup olive oil
  • ¼ cup orange juice
  • 3 tablespoons soy sauce
  • 1 skin-on, center-cut salmon fillet (2 to 2½ pound)
  • 8 slices lemon, very thin, ⅛-inch thick

1 Food Prep

  • Pull out 2’ length of foil, double it into 1’ square, and turn the edges up to form a bowl.

  • Put your sweet potatoes, garlic cloves and lemon pepper on the foil. Pour the oil, orange juice and soy sauce over the ingredients and close the foil in a tight packet.
  • Soak your cedar plank for 35 minutes prior to grilling.

2 Grill Prep

3 The Cook

  • Place your foil pouch over indirect heat and cook for 35 minutes.

  • Remove the pouch from the grill, open the foil and let it cool slightly. Squeeze the garlic cloves from their skins into a food processor, then add the remaining foil pouch contents. Blend together into a paste.

  • Lay your salmon on the soaked cedar plank, skin side down. Spoon the sweet potato and roasted garlic paste evenly onto the exposed flesh of the salmon. Lay a single layer of lemon slices on top.

  • Place a temperature probe into the thickest part of your salmon then place the cedar plank in the center of the grill over and close the lid. Cook until the fish is flaky and reaches an internal temperature of 145°F. This should take about 25 minutes.

  • Remove the cedar plank from the grill and let your salmon rest on the plank for 3 minutes before serving.

Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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