My favorite is also my simplest.

I usually remove the skin and cut into serving sizes but, since you will be serving so many, I would suggest baking the whole fellet on some tin foil with the skin on.

I marinade the fellets in Yoshida's gourmet sauce for about 30 minutes. You don't want to marinate it too long. Add your favorite spices and lots of garlic. For some reason I like to add twice the amount of garlic to steelhead than I would to a salmon. Once on the grill occasionally spoon some marinade over the fish. Yum!

I hear you about the mayo sauce. I got so sick of that. My friends and family use to continually pester me for the mayo dill sauce. My old roommates would actually get upset if I cooked fish any other way. Due to the above simple marinade I have not mixed up the mayo sauce in over five years.

One of the greatest joys of fishing and hunting is sharing the harvest with friends and family. I'm sure it will be a hit!!!