In a message dated 12/4/01 omoo1 writes:    If you liked the shark, you'd love the one I've got for Tequila Grilled Salmon Steaks....
FlyingFish224 replied:     Bring it on.     Tequila Grilled Salmon

Salmon is easy to grill and takes well to simple preparations, a splash of lemon juice, olive oil, salt and pepper. The KEY to grilling fish, like most foods, is to resist the temptation to keep moving it around, especially in the first few minutes. Fish will flake, meat won't sear properly, vegetables will turn mushy and lightning will strike your house and your significant other will run off with your bank account and some lawyer.

OTHER SALMON (FISH) HINTS:

Do NOT move the fish around once you put it on the grill.

Try fillets instead of steaks.

The Washington Post Food Section, did a web article on grilling salmon fillets a while back. They suggested slitting through the flesh, (but not piercing the skin,) into serving size pieces. So in other words, a 1 1/2 lb filet was slit equally, into 4, still leaving the whole filet intact. Then placed on the grill skin side down. The slits served two purposes. One, you could monitor the degree of doneness by slightly opening the cut, and two, when removing the fish from the grill, put the spatula between the skin and the meat, gently lift, and the skin will remain on the grill, and your portions are already made.

Interesting stuff. I don't have the article anymore. Try their archive.