This particular trout was a Cutthroat Trout (they received this name from the red "blood-like" coloring under their throats) that we caught ice-fishing here in Utah. For this recipe any type of trout or salmon would work equally well. I like trout more than Salmon generally because it has a "wilder" taste that salmon, so if you like it more mild stick to the Salmon.
Ingredients (this is PER fish fillet)
1 tsp ground cumin
1/2 tsp garlic salt
1/4 tsp onion salt
1 tbsp minced garlic
1 tsp ground yellow curry
1 tsp paprika
1/2 cup yellow onion diced in LARGE pieces (this keeps moisture in the onions since they will be sitting on the top of the fish and will dry quickly in the oven)
1 12" or 2 6" fillets of Trout or Salmon (these sizes aren't essential, just make sure you cook the fish to 145 degrees internally and you are good to go)
Optional: 1/2 cup cubed portobello mushrooms (if you haven't noticed, I love mushrooms. This ingredient can be removed and not detract from the taste of the fish.)
Preset your oven to 425. Lay your fish on a pan (I put it on a pan on aluminum foil to prevent the bottom of the fish from sticking). Spread the minced garlic evenly over the fillet. Sprinkle the dry ingredients over the fish evenly. If you are including the mushrooms, lay them in a line over the trout. Lay the onions in a line over the mushrooms or directly on the trout if you are excluding the mushrooms. Bake for 9-12 minutes. This will depend on the thickness of your fish- the general rule for fish is that you cook it for 10 minutes for every inch of thickness. My fish was about one inch so this time worked perfectly for me. Once again, the easiest way to get a perfectly cooked piece of meat is to use a food thermometer.