Just this afternoon I smoked two steelhead fillets for my visiting sister and brother-in-law from Washington State and they loved it, even preferring the texture of the steelhead (in the West, called rainbow or cut-throat trout) to their native salmon. I like the steelhead because it is native to Minnesota, too, and Costco leaves the skin on the fillet, whereas their salmon is completely skinned. This is the recipe/directions I used:
http://virtualweberbullet.com/salmon1.html
The recipe has a curing rub and a finishing/smoking rub. I had the curing rub on for 2.5hrs in the frig last night, rinsed and patted off the fish and let rest until the pellicle set up, then back in the frig, covered, overnight. I used cherry for the smoke and ran the WSM for 2.5hrs. at 190-210F to reach an internal temp of 150F. Rested it uncovered then covered and put back in frig for 2 hrs. before supper. We mixed the salmon into a salad my wife prepared. It really was good! Only change to the recipe above is that I don't use garlic or onion on fish; find it overwhelms the true taste of the fish in any amount.
