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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Grilled Salmon with Basil Vinaigrette

Try our flavorful grilled salmon recipe with basil vinaigrette. For great-tasting BBQ salmon, grill with Kingsford® Signature Flavors Basil Sage Thyme briquets or pellets.

Let's get grilling


To make the dressing, place the shallot, basil, garlic, pepper flakes, ½ cup olive oil and lemon juice in a high-speed blender. Puree until mostly smooth. Season to taste with salt and pepper and set aside. If a thinner consistency is desired, stir in water.


If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to medium-high heat using Kingsford® Basil Sage Thyme Charcoal and Flavor. Grease the grates with oil.


If using Kingsford® Signature Flavors Pellets: Preheat a pellet grill by heating to 400°F using Kingsford® Signature Flavors Basil Sage Thyme pellets. Grease the grates with oil.


Brush the salmon fillets with the remaining 2 tablespoons oil. Season generously with salt and pepper. 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. Transfer to a platter and drizzle fillets with the vinaigrette. Garnish with fresh basil and serve immediately.

Cooking for 4 people


  • small shallot, quartered
  • tightly packed fresh basil leaves, steams removed (about 4 ounces), plus more for garnish
    2 cup
  • garlic
    1 small clove
  • red pepper flakes
    0.5 tsp.
  • olive oil, plus 2 tbsp.
    0.5 cup
  • lemon juice, plus more to taste
    2 tbsp.
  • kosher salt and ground black pepper, to taste
  • salmon
    4 6 oz. fillets

For safe meat preparation, reference the USDA website.

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