Steelhead fillet

Steelheads are a type of sea-run rainbow trout native to the Pacific Northwest. The flesh is very similar to salmon; pinkish-orange, with the same sort of flake, though not as meaty as salmon.

I got a half-pound fillet, skin on, and baked it. Once I got it home, I patted it dry with paper towels, and laid it in a casserole dish with a little olive oil on the bottom. I sprinkled a little salt and pepper over the top, and baked it at 350 for about 20 minutes, until it was glistening. I squeezed a little Meyer lemon over the top and that was it.

If you wanted to get really decadent, you could melt just a little butter over the top immediately before serving.