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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Pellet Grill Smoked Salmon

Serve it chilled or right off the grill for great smoky flavor in every bite.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 6 people


  • 1 salmon fillet or fillet portions
  • 1 lemon, sliced
  • 1 tablespoon olive oil

Dry Brine

  • 1 tablespoon kosher salt
  • 1 tablespoon white or brown sugar
  • 2 tablespoons BBQ rub

1 Food Prep

First, lay the salmon skin-side down on a cutting board. Then, run your fingertips along the length of the salmon filet and feel for pin bones. Use kitchen pliers or tweezers to remove pin bones you may find and discard.

Next, to remove scales, flip the fish over so the flesh side is down. Using a flexible knife like a filet knife or a boning knife, use the non-sharpened side to remove the scales by running it along the skin against the grain of the scales pattern.

Then, combine the ingredients for the brine. Sprinkle about 25% of the brine on the skin side of the salmon filet and 75% on the flesh side, and allow the fish to dry brine for 20-30 minutes. Then, wash the brine and juices from the filet and pat dry.

2 Grill Prep

Fuel: We recommend Kingsford® Hardwood Pellets

Amount: 1 to 2 lb.

Temp: 215°F

3 The Cook

  • Place the thermometer probe into the thickest part of the salmon, and position it at the center of your pellet grill. 
  • Smoke the salmon until it reaches an internal temperature of 145°F, which should take about 50 to 60 minutes.

  • Serve your salmon immediately off the grill, or allow it to cool uncovered in the refrigerator and serve chilled. 
  • Garnish with lemon and enjoy.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Tasty Salmon I followed the directions exactly. The cooking time was perfect. The salmon had a wonderful smoky flavor. I’ll definitely be making this again..
Date published: 2023-06-04
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