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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How to Grill Salmon Fillets with Cedar Planks

Cooking salmon fillets on a cedar plank is a simple way to impart smoky flavor and maintain moisture. Follow this recipe for cedar plank grilled salmon.

Let's get grilling


Prepare a cedar plank by soaking in water for 2 hours while you light the fire and season your salmon fillets.


Set up a direct heat, two-zone fire, medium-hot fire. Fire up a full chimney of Kingsford® Original Charcoal, or light a pile of about 100 briquettes. When the coals are ready, replace the top grate and allow it to heat up.


Rinse each fillet in cold water and pat dry with a paper towel. Run your fingers over the fish, feeling for bones, and remove them with kitchen tweezers. Season the fish as you like. Keep the fish refrigerated until the coals are ready — you don’t need to bring fish fillets to room temperature before grilling.


Some cooks like to pre-heat the plank first until it starts to crackle and smoke a bit. You can also simply place the plank with the fish fillets on the cooler side of the grill.


Cook fillets with the lid on for 13–15 minutes, without flipping. If the edges of the plank start to flare up, spritz the plank, not the coals, with a mister. Cook until the edges of the fish are lightly browned or the fish flakes easily, about 145°F.


Salmon fillets have a very small window of doneness, so don’t walk away from the grill. The time it takes to grill a fish fillet varies greatly with thickness, but a general rule is 10 minutes per inch of thickness. Use a knife to check the center of the fillet when it’s nearing done. For thin fillets, when the meat is consistently opaque and flakes easily, it’s done. For thick fillets, you want to remove it when the middle is just slightly translucent, because thicker fillets will continue to cook for a few minutes after you remove them from the grill.

Cooking for 4 people


  • 4–6 oz. salmon fillets
  • lemon
  • salt & pepper
  • cedar plank

For safe meat preparation, reference the USDA website.

Our Reviews

3.5 /5
2 Reviews
Rated 5 out of 5 by from Perfect Worked wonderfully. Consistent and even burn, excellent outcome
Date published: 2022-08-07
Rated 2 out of 5 by from Bring fish to room temperature I have grilled salmon on cedar planks before. I followed the instructions, especially the part about not bringing the filet to room temperature. When I inserted a thermometer in it the temperature was 47 degrees F. By the time temperature was at what it should be it had taken almost 45 minutes to cook. Needless to say the fish had dried out. I would recommend changing the instructions to bringing the fish to room temperature.
Date published: 2022-04-24
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