MOST FRENCH recipes call for grilling salmon steaks (darnes de saumon), but I prefer to use fillets. I like the texture of the fillets better than that of steaks and also find the fillets make a more attractive presentation.
It was actually by accident that I came upon my technique of grilling fish fillets. For years I tried to find a way to grill fillets on both sides without having them either stick to the grill or fall apart in the turning process. One day when in a hurry,