I must admit I have been spoiled with all the trout and salmon in my life. Usually I just cure and smoke them, but if I get one truly in the silver, I will use fresh dill, lemon, and black pepper, and lots of butter. Sometimes I prefer tarragon to dill. I've also found lemon pepper or lemon herb dry seasoning to be a very good taste. Fresh Steelhead (large rainbow trout) are excellent poached in a little wine with shallots. Of course, all of these I've used in my dutch ovens out at camp as well as at home.

Most people prefer salmon/steelhead cooked well done, where the meat flakes apart easily, but the best way to prepare it is slightly underdone. It is still quite safe, but the character is much like grilled ahi or a ribeye cooked rare.

Alternatively, salmon croquettes made from canned salmon, eggs, diced scallions and ritz crackers served with ketchup and macaroni and cheese seem to get inhaled at camp on fish night. Gosh what lovely morsels!!! <img src="/images/graemlins/tongue.gif" alt="" /> <img src="/images/graemlins/tongue.gif" alt="" />