We heard the coho bite was on at the south end of Lake Michigan, so me and four buds chartered a boat hoping to put some salmon in the freezer. In addition to the salmon, we got some large lake trout and I cooked up my portion of those fillets that night. It might have been something to do with us fishing in sight of East Chicago's massive steel mill the entire time, but I wanted to use a marinade in case of any off-taste. I usually use an equal mixture of oil, soy, and brown sugar, but I was out of sugar so I substituted real maple syrup with a touch of basil and garlic powder. I rubbed the fillets in lemon pepper, marinated for about two hours, and baked at 375 degrees.