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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Spicy Maple Syrup and Ginger Glazed Salmon

This grilled salmon prepared in a sweet marinade pairs perfectly with delicious grilled broccolini.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 2 people


  • 2 salmon fillets (8–10 ounces each)
  • 1 bunch broccolini
  • 1 everything bagel seasoning
  • aged balsamic vinegar
  • olive oil
  • kosher salt
  • fresh ground black pepper


  • 1.5 tbsp. soy sauce
  • 1.5 tbsp. maple syrup
  • 0.5 tsp. sriracha (based on taste)
  • 1 tbsp. grated fresh ginger

1 Food Prep

First, whisk together your salmon marinade ingredients.

Next, dry your salmon well with paper towels, absorbing all moisture to get that crispy skin while cooking. Season your salmon with salt and pepper, then marinade your salmon flesh side down in a shallow pan for 5 minutes keeping the skin side as dry as possible. 

After marinating, thoroughly oil and salt the skin of your salmon to prevent it from sticking to the grates.

To prepare your broccolini, coat it with a generous drizzle of olive oil, balsamic glaze and sprinkle with everything bagel seasoning.

2 Grill Prep

Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*  

*Compared to Kingsford® Original Charcoal

Method: Direct-Heat Grilling

Temp: 550°F (High Heat)

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 your broccolini on the grill first and let it cook for approximately 10 minutes. Remove your broccolini and place it to the side until you’re ready to serve.

  • Next, place your salmon on the grill skin side down and close the lid. Cook for approximately 4–5 minutes, then open the grill, baste your salmon with the marinade, garnish it with crushed pink peppercorns, then flip it over. 

  • Continue cooking for 3–5 minutes until it reaches an internal temperature of 145°F, then remove it from the grill.

  • Garnish your broccolini with balsamic vinegar glaze and crushed pink peppercorns and your salmon with zested ginger. Enjoy!

Recipe created by Meherwan Irani on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Perfection! This recipe is amazing and one of my favorite ways to prepare salmon. I love the marinade.
Date published: 2023-07-13
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