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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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.

Cooking for 4 people


  • 4 6 oz. fillets salmon


  • 1 small shallot, quartered
  • 2 cup tightly packed fresh basil leaves, steams removed (about 4 ounces), plus more for garnish
  • 1 small clove garlic
  • 0.5 tsp. red pepper flakes
  • 0.5 cup olive oil, plus 2 tbsp.
  • 2 tbsp. lemon juice, plus more to taste
  • kosher salt and ground black pepper, to taste

1 Food 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.

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 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.

For safe meat preparation, reference the USDA website.

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2 Reviews
Rated 5 out of 5 by from Tasty and Simple With basil from my garden, this recipe was easy to prepare. A nice, clean tasting addition to salmon.
Date published: 2023-05-30
Rated 4 out of 5 by from The Basil Vinaigrette was great! Our family loves salmon. We usually have a soy-free teriyaki marinade we put on salmon which is quite a bit different than basil vinaigrette dressing. The basil vinaigrette was placed on the salmon and a number of other things including veggies. It was wonderful, fresh and delicious. It was somewhat difficult to get the required 4 cups of basil leaves, but we believe it was worth it.
Date published: 2023-05-26
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