Steelhead trout is a great alternative to salmon. It offers that "meaty" property while giving up a bit of the oiliness. Good news is it can still stand up to robust flavours so you don't have to pussyfoot around when it comes to cooking it.
I adapted this recipe from a holiday snack favourite of ours, The Union Square Cafe's Bar Nuts. It turns out this rich, warm flavour profile pairs perfectly with the fish! This is now my go-to recipe when we get a nice piece of steelhead.
Please Note: This simple recipe is really more of a ratio, and can easily be adjusted to the size of fish, or even your palate. Crank up the cayenne if you want to feel the burn, the fish can handle it!