Hi Teresa;
We usually buy the salmon filets, because the steaks usually have bones, which
turns us off in fish. They do not taste fishy at all. I prepare it in the
George Foreman Grill. Brush the filet with just a wee bit of olive oil or
canola oil, and sprinkle with lemon pepper and grill for 4-5 minutes, depending
on the thickness.
I fix tuna filets the same way. We had yellow fin tuna for dinner, it is just
like eating a piece of meat, but way less fat, cholesterol and carbs.