Steelhead used to be classified as salmon, but now are more generally accepted to be a variety of rainbow trout, despite their migration to the ocean. No matter their official classification, it is undeniable that steelhead have a similar taste and look as salmon, but offer a more delicate flavour and flaky texture.
In many recipes steelhead and salmon can be used interchangeably - although steelhead tend to be smaller and thinner and therefore cook a little more quickly. They can be prepared in a number of ways, from pan-frying, broiling, poaching, or simply sate with lemon and butter. It can also be cured or pickled, a popular method of preparation in Europe.
For a slightly more Asian flavour, mix together soy sauce, maple syrup or honey, oil, and lemon juice. Marinade the fish for about 20 minutes, then broil until cooked through. Serve sprinkled with green onions. Enjoy!