Steelhead

I'm just envious that you can fish them now. On my side of Lake Huron (Ontario), the season is still closed for a few more weeks. I never keep them though so I can't help with a recipe. I prefer whiter fish like perch for the table and that means fried to me.

Lately I've been taking my fish and slicing into the thick end of the fillet (cutting towards the thinner end, at an angle) and then flopping it over, so you have a more consistent thickness to the whole fillet. Then I take crab meat stuffing that I get at publix (you have to ask the seafood counter for THEIR crab stuffing that they use) and spread a thin layer over the (now relatively consistently thick) fillet. Then I season with salt, pepper and old bay. Then roll up the fillet, starting with the thinnest part. Then cut your fish/crab roll into pinwheels and place onto olive oiled aluminium foil. dust with old bay one more time, pad of butter on top of each pinwheel. Toothpick to keep the pinwheels together if need be. Then bake at 375 until done. 

Plated

I like my Salmon and SteelHead very simple. Grilled with Lemon Pepper and oil. If you find the right brand with a lot more lemon than pepper it is excellent and simple. I used to use Cajun Injector brand until I found Totally Wild Seasonings lemon pepper. Everyone loves it once they try it. My buddy was leery when I told him and thought his kids wouldn't eat it. He called me back and said they wouldn't stop eating it. I do the same thing with roasted brussel sprouts adding a bit of salt.  Sometimes simple is best and let the fish speak for itself, Ken  

Salt, white pepper. Sear fast 4-5 min skin side down. 2 mins other side. Let the fish do the talking....keep it simple. Better'n salmon. Magic.