chicken breast marinade with Smoked Salmon

The pot lid rattles and you know dinner is almost ready.

That sound kinda makes you feel like good things are coming. You spot the steam creeping out, hear that quick hiss from the valve, and you just can27t help but smile. The smell starts to sneak in too, a teasing hint of garlic and spices.

You remember all the waiting you did, and how the pressure build in the cooker was slow but steady. Now it27s time for the slow release, and you can tell dinner27s about to be something special. You get excited, cause this salmon27s gonna be tender, smoky, and bursting with flavors from that cedar plank and harissa glaze you slathered on.

The Truth About Fast Tender Results

• You don27t gotta wait hours for tender fish. Pressure cooking cuts that down big time.
• The float valve lets you know when the cooker27s at the perfect pressure. No guesswork involved.
• That valve hiss you hear means your food27s locking in all those juices and flavors real good.
• Quick release works great for fish, so it doesn27t overcook or dry out while you wait.
• Slow release sometimes helps for bigger cuts, but for salmon quick release is your friend here.
• Cedar plank adds that subtle smoky vibe without extra fuss, making this dish a standout.

Need some handy tips for pressure cooking? Check out our pressure cooking tips for beginners or explore quick release ways with quick release methods.

Your Simple Ingredient Checklist

• 3 pounds salmon filet - large piece with pin bones removed
• 5 cloves garlic, minced
• ¼ cup Harissa paste
• 2 tablespoons freshly squeezed lemon juice from 1 whole lemon
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon coriander
• 1 tablespoon smoked paprika (optional)
• 2 teaspoons salt and pepper
• Cedar plank soaked in water for 1-2 hours or overnight to fit your salmon

This ingredient list is pretty straightforward, but don27t skip soaking that cedar plank. It27s gotta be good and submerged so it won27t just burn up. The harissa and lemon juice make a tangy, spicy glaze that sticks real nice on the salmon.

Your Complete Cooking Timeline

Step 1: Preheat your grill or smoker to 375°F with indirect heat. Got your cedar plank soaking? Good.

Step 2: In a small bowl, whisk harissa, lemon juice, honey, olive oil, garlic, coriander, smoked paprika (if you want), salt, and pepper. You want a smooth, spicy mix.

Step 3: Place the salmon skin-side down on the soaked cedar plank. This plank carries all that smoky flavor right into your fish.

Step 4: Brush that harissa mix all over the top and sides of your salmon. Don27t be shy. Get every bit coated.

Step 5: Place the cedar plank with salmon onto your grill but away from direct heat. Close up the lid and let it cook.

Step 6: Cook for about 25-30 minutes. You27re looking for salmon cooked through, flaky but juicy. Thanks to the pressure cooker doing its pressure build thing, it cooks evenly and fast.

Step 7: Carefully remove the cedar plank from the grill. Watch out, it27s hot!

Step 8: Let it rest for 5 minutes before serving. This settling time makes sure all that flavor stays put when you slice it.

Valve Hacks You Need to Know

• If you need to stop cooking quick, use the quick release to avoid overdone fish.
• Watch the float valve to see when pressure buildup hits its peak - that's your cue to start timing.
• Slow release can be used if you want the salmon extra tender, but it27s a bit riskier for flaking.
• To keep the cedar plank from burning out too fast, keep your heat indirect and consistent.
• After cooking, carefully open the lid away from you to avoid steam burns.

Learn more about pressure cooker hack tips in our pressure cooking tips or nail your timing with quick release methods.

What It Tastes Like Fresh From the Pot

You sense a smoky warmth under that spicy harissa crust. The cedar plank leaves just enough woody flavor, kinda subtle but definitely there.

The salmon flakes perfectly tender, moist and rich but not oily or heavy. You can feel the honey sweetness cutting through the heat of the harissa just right.

That lemon juice gives it a fresh zing that brightens the whole dish. All together it27s this awesome balance of heat, sweet, smoke, and fresh that kinda whispers, "You nailed dinner tonight."

If you love that tender pull on fish, try our tuna steak recipes with Ground Beef or savor the creaminess of cottage cheese queso dip with Raisins and Dates.

Keeping Leftovers Fresh and Ready

After you27re done, wrap leftover salmon tightly with plastic wrap or foil. Keeps it from drying out in the fridge.

You can also store it in an airtight container. Just add a little lemon juice drizzle on top before sealing to keep it tasting fresh.

Got room? Freeze any extras in a freezer-safe bag. It27ll keep that harissa flavor locked in and defrost quick, so you27re ready for a tasty reheat sometime soon.

What People Always Ask Me

• Can I cook this salmon directly in the pressure cooker? Yeah, you can, but the cedar plank on the grill gives it that smoky flavor that27s hard to beat.
• How do I know when salmon is done? When it flakes easily with a fork and is opaque all the way through.
• Do I have to soak the cedar plank? Yes! If you don27t soak it, it27ll burn fast and might ruin the taste.
• What if I don27t have harissa paste? You can swap with a spicy chili paste or a mix of paprika and cayenne pepper, but harissa is kinda special here.
• Can I make this in the oven instead of grill? Sure, just bake at 375°F on the cedar plank for about the same time.
• Why use quick release instead of slow release? Quick release stops the cooking fast so that salmon doesn27t get mushy from too much heat.

Cedar Plank Harissa Smoked Salmon

Tender, smoky cedar plank salmon glazed with a spicy harissa mix that brings bold flavor in less time using a pressure-enhanced grill method.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Calories 420 kcal

Equipment

• 1 Mixing bowl for combining glaze

Ingredients

  

Main ingredients

• 3 pounds Salmon filet large piece with pin bones removed
• 5 cloves Garlic minced
• 0.25 cup Harissa paste
• 2 tablespoons Lemon juice freshly squeezed
• 3 tablespoons Honey
• 2 tablespoons Olive oil
• 1 tablespoon Coriander
• 1 tablespoon Smoked paprika optional
• 2 teaspoons Salt and pepper
• 1 Cedar plank soaked in water for 1-2 hours

Instructions

 

Instructions

• Preheat your grill or smoker to 375°F with indirect heat. Make sure cedar plank is soaking.
• In a bowl, whisk harissa, lemon juice, honey, olive oil, garlic, coriander, smoked paprika, salt, and pepper until smooth.
• Place salmon skin-side down on soaked cedar plank.
• Brush harissa mixture over salmon, coating top and sides evenly.
• Place cedar plank with salmon on grill away from direct heat. Cover and cook for 25–30 minutes.
• Carefully remove plank, let salmon rest 5 minutes before serving.

Notes

Use indirect heat to avoid burning the cedar plank. Soak plank at least 1 hour. Rest the salmon before slicing so juices stay in!