TIP: Grilling on a cedar plank is an old Native American cooking technique that is finding its way to households all across America. You can purchase packaged planks on amazon.com or at gourmet cooking stores, or rough it and have a lumberyard cut the planks for you. They are exactly the same, just make sure you use untreated cedar wood. Try this recipe with center-cut pieces of wild salmon. If wild salmon is not available, farm-raised salmon will work as well. And don’t stop at salmon, cedar planks work well for pork, chicken and lots of other types of fish.
Glaze Variations:
Just Dilly: Serve with dill, capers, lemon, and sour cream or crème fraiche.
Barbecued: Before removing from the Foodi, brush fish with a thin coat of favorite barbecue sauce and AirCrisp for 5 minutes.
Smoked Butter Sauce: Heat up 1 stick unsalted butter, 1 tablespoon smoked hot paprika, and 1 pinch of salt. Whisk together and brush on fish during the AirCrisp cooking time.
Citrus Maple Glaze: Mix 1/2 cup maple syrup with the juice of 1 orange and 1 lime. Add a pinch of salt and brush a thin coat on fish during the AirCrisp cooking time.
Step-by-step instruction without your screen going to sleep
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
1 cup
white wine
Favorite barbecue sauce, optional
Step 1
Remove the plank from the water and place fillets on wood, skin-side down. Brush fillets with olive oil and season with salt and pepper. Cover top of fillets with lemon slices.
Step 2
Add 1 cup white wine to the pot. Place the plank with the salmon in center of the reversible rack, making sure rack is in the higher position. Place rack with plank in pot.
Step 3
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 4
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
Step 5
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
If desired, remove the lemons and rub barbecue sauce on the salmon, otherwise leave lemons in place.
Step 7
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 10 minutes. Select START/STOP to begin. Check after 5 minutes for desired doneness.
Step 8
Serve the salmon directly from the plank, with extra sauce if desired.
Remove the plank from the water and place fillets on wood, skin-side down. Brush fillets with olive oil and season with salt and pepper. Cover top of fillets with lemon slices.
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
1 cup
white wine
Favorite barbecue sauce, optional
Step 2 of 8
Add 1 cup white wine to the pot. Place the plank with the salmon in center of the reversible rack, making sure rack is in the higher position. Place rack with plank in pot.
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
1 cup
white wine
Favorite barbecue sauce, optional
Step 3 of 8
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
1 cup
white wine
Favorite barbecue sauce, optional
Step 4 of 8
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
1 cup
white wine
Favorite barbecue sauce, optional
Step 5 of 8
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
1 cup
white wine
Favorite barbecue sauce, optional
Step 6 of 8
If desired, remove the lemons and rub barbecue sauce on the salmon, otherwise leave lemons in place.
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
1 cup
white wine
Favorite barbecue sauce, optional
Step 7 of 8
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 10 minutes. Select START/STOP to begin. Check after 5 minutes for desired doneness.
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
1 cup
white wine
Favorite barbecue sauce, optional
Step 8 of 8
Serve the salmon directly from the plank, with extra sauce if desired.
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
2
frozen wild salmon fillets (6 ounces each)
1-2
lemons, thinly sliced
1 tablespoon
olive oil
1 teaspoon
kosher salt
Freshly ground black pepper, to taste
240g
white wine
Favorite barbecue sauce, optional
1 small square (7x7-inch)
untreated cedar plank, soaked in water for at least an hour
