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This grilling method is most often associated with salmon, but it also works with lobster, trout, and chicken. The meat is laid on a natural, untreated cedar plank, which is then placed directly on the grill rack. Place a bed of fresh dill, fennel fronds, bay leaves or rosemary sprigs between the meat and the plank before grilling to add moisture and herbal flavor.
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Soak an untreated cedar plank in water to cover for at least 1 hour. Prepare a charcoal or gas fire for direct-heat grilling. Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle, about 5 minutes. Arrange the food on the plank, close the lid, and cook to desired doneness. The plank will smoke slightly, infusing the meat. Have a water-filled spray bottle on hand to extinguish any flames (but be careful—the steam created from the water can cause burns).