Eating steelhead

I'm not even a fan of smoked Steelhead, too salty for me. They're great fighters, but all of the ones I catch in the tribs and that come over the boat railing go back in the water.

Ask Fisherlady for her recipe, that is the only reason steelies stay in our boat for a ride home!

Same recipes for Salmon work for Steelhead....got to be a million on line ! 

Marinade in Italian dressing...
Spray cookie sheet with Pam,then cover with tin foil.
Dump fillets and dressing into sheet broil to your liking flipping multiple times while cooking.
Pam and tin foil make for easy cleanup.
WCW

I like spreading mayo on strippers too... I bet Trump is into it too!
I'd love for steelhead to run during grilling season. Not that I stop grilling, but not every other meal. Id like to make some PA fish kabobs.
My brother had his wife's birthday party at montery bay in Mt Washington going on 15 years ago. They had some fish kabobs that were excellent. Some sort of white fish, then salmon, then white fish, then tuna or something like that. It was awesome, think about it every time that I do the mayo grilled fish trick. Always wondered how they do it. You can baste with oil too. I'd definitely whack a wiper, still head, walleye and maybe channel cat. Still head is only different color though.

BeenThereDoneThat.
Rule no. 1 in my boat..... NO POLITICS. When fishing!

Now, I've not had the chance "yet" to try a striper on the grill. Blackened Walleye on a grill, yummy. Anything that resembles a trout (salmon cakes not included) blehhhhhhh.😝 Even basted in garlic.

As for the stripper grilling, pretty sure I'd have trouble explaining to my better half, what I was doing with a gallon jug of mayo.😋

Tight lines and good times.

If it weren't for politics, we'd probably agree on most things... I'm rather confident, if we'd pull up to a fishing spot next to each other, not knowing who each other was, we'd probably have a blast fishing together. Just seem to not like giving each other the last word when it comes to politics. I'm sure we'll bump heads again before long. It's an election year!

One thing I haven't seen mentioned . . .
 
Bleeding the fish immediately seems to make a significant difference.  Plus, IMO, it's much more ethical than dragging one around on a rope while it dies all day.  Just rip the gills out.  When the water's cold, no real need to get 'em in a cooler quickly, but on those warm days in September and October it helps.  
 
It's been probably 15 years since I've had one that wasn't smoked.  Hated it, but I didn't handle it the way I described above either.  When I smoke 'em, other than the small bones here and there, they're as good as the salmon fillets I buy at Sam's Club.  Prior to smoking, I brine overnight in water, brown sugar and salt then put a very light brown sugar and Old Bay rub on them after they dry for a few hours.  Imagine that cooking them on a grill would be excellent that way as well.  

Deep Fried like chicken.........Chicken Fish

Gentlemen,
      I have had steelhead numerous ways.  Most ways of cooking suck.  BUT if you catch a nice fat steelhead and immediately clean the fish and put it on ice and then either filet it (making sure to remove the lateral line) or cut it cross ways into 1" thick "steaks" and cook on a well oiled pan, with a bit of garlic or season-all, and only turn the filet or steak once (2-3 minutes on one side. 2 minutes on the other) when the flesh starts to change color; it can be quite tasty.   Please note the 1st directions.  Catch the fish and clean and "gill" immediately and put on ice.  Dragging a fish around on a rope while it starts to decompose from the inside out totally kills the flavor.  I prefer nice fat female fish with plenty of fat on them.  If it's under 25" it's usually not going to be very good.  
      The mayo cooking method works well too because mayo is a fat.  I prefer olive oil or real butter.  Old Bay seasoning can also give a great taste.
      I once had a "stew"  made of steelhead chunks, tomatoes, peppers, celery, garlic, old bay and onions with some lemon peel thrown in and spaghetti sauce for the base.  It was fantastic.