comes to salmon, planking is the way to go. It’s so easy: Soak a piece of cedar—you can get one at any gourmet grocer or fish market—plonk the fish on top, and broil or grill the whole thing. The plank contributes a smoky flavor to the fish and provides a perfect, flat cooking surface.
Fresh dill and honey glazes are the most common toppings for salmon, but we go renegade with a tangy yogurt spread flavored with spring herbs. You can also go renegade with the wood: Try oak, cherry, or maple. Just make sure the plank is large enough and that it’s clean, untreated, and about an inch thick.