Honey Baked Steelhead Trout

In a small bowl, mix together the mustard, lemon juice, honey, olive oil, soy sauce, ginger, garlic, paprika, salt, and red pepper flakes and mix until combined.

Place the trout into a large dish and pour the marinade over the fish. Place into the refrigerator for 1 hour or up to 4 hours.

Preheat the oven to 425 degrees and place a couple of pieces of aluminium foil onto a baking sheet, slightly overlapping.

Place the trout filet onto the foil and crinkle the edges to form a boat. Pour the leftover marinade over the fish evenly.

Bake on the center rack for 18-24 minutes or until internal temperature reaches 145 degrees and flakes easily with a fork.

You can turn your oven to broil on high the last 5 minutes to brown the top more if you prefer.

Remove from the oven and drizzle the melted butter over the salmon and a drizzle or two of honey, and serve with extra lemon slices!