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 Smoke Salmon on a Pellet Grill

Smoking salmon fillets like a pro is easier than you think.

Let's get grilling


Lay the salmon skin-side down on a cutting board. Run your fingertips along the length of the salmon fillet and feel for pin bones. If you find pin bones use kitchen pliers or tweezers to remove them and discard. To remove scales, flip the fish over so the flesh side is down. Using a flexible knife like a fillet 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. Rinse and pat dry.


Combine the kosher salt and sugar. Sprinkle about 25% of the brine on the skin side of the salmon fillet and 75% on the flesh side, then allow the fish to dry brine for 20-30 minutes. Wash the dry brine and juices from the fillet and pat dry. Preheat your pellet grill to 215°F.


Place the seasoned salmon fillet in the center of your pellet grill. Smoke the salmon until it reaches an internal temperature of 145°F, approximately 50–60 minutes.


You can choose to serve your salmon immediately off the grill, or allow it to cool uncovered in the refrigerator and serve chilled. Garnish with lemon and enjoy!

Cooking for 6 people


  • salmon fillet or fillet portions

Dry Brine

  • kosher salt
    1 tablespoon
  • white or brown sugar
    1 tablespoon
  • lemon, sliced
  • olive oil
    1 tablespoon
  • BBQ rub
    2 tablespoons

For safe meat preparation, reference the USDA website.

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Adventurous Eats

Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.


Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.