In the spring and fall, steelhead trout (lake run rainbows) in the Great Lakes run up into the creeks to feed or spawn. During this time, anglers can catch a limit of these tasty fish from the bank.

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Steelhead run out of the Great Lakes in the spring, and local anglers target them for their prized table fare. Image by Michael Humling/USFWS

Egg sacks, or egg imitations, depending on location, tend to be the bait of choice. A buddy who lives and fishes northern Lake Michigan shared some filets this spring and I grilled one of them up for dinner the other night.

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This simple grill recipe works well for any trout or salmon species. Images by author.

This recipe works well for any salmon or trout species. It combines Crown Royal Realtree Edition Whiskey with brown sugar, honey, and other seasonings that make a classic glaze that holds the smoke flavor from the grill.

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The glaze ingredients work well together for a sweet and salty finish on the fish.

I like to grill a lot of my fish on cedar boards that are made for the task. This keeps the fish from sticking to the grill grate and tearing when you try to lift it. I like to lightly oil the board before placing the fish down.

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Try grilling your fish on cedar planks to prevent sticking to the grill grates.

Season the trout lightly with salt and pepper. In a saucepan over medium heat, mix the whiskey, brown sugar, honey, soy sauce, lemon juice, butter, ground ginger, and a pinch each of black pepper and red pepper flakes. If you like yours with a bit more heat, add more red pepper flakes. Just heat until warm enough that everything melts and blends together.

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Mix the glaze and brush over the fish.

Place the fish on the plank and brush the surface with the glaze. Grill for 15-20 minutes at around 350, brushing often with additional glaze, until the fish is just cooked through and flakes easily.

You are shooting for about 145 degrees in the thickest part.

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Grill to about 145 internal temperature, brushing with glaze every few minutes during the cook.

Serve warm as a main course, but this one is also excellent cold the next day. Try some with a bit of dill and chive cream cheese on a cracker.

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