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.

1Food Prep10 mins
2Grill Prep10 mins
3The Cook8 mins

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
1/2 tsp.
red pepper flakes
1/2 cup
olive oil, plus 2 tbsp.
2 tbsp.
lemon juice, plus more to taste
kosher salt and ground black pepper, to taste

1Food 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.

2Grill Prep

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

Pellets: We recommend Kingsford™ Grillmaster’s Choice Hardwood Pellets.
Method: Direct-Heat Grilling
Temp: Charcoal: 400°F (Medium Heat) / Pellets: 400°F

3The 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.