Fillet your rainbow trout if you haven't already done so.
Score the skin of the trout with light cuts, about 1/16" deep in intervals of 1/2"-1"
Season the fillets with the garlic salt and the Traeger Fin and Feather Rub.
Preheat your pan on a medium high heat. Once hot, add the oil.
Lay your trout in the pan, skin side down. Add the butter and rosemary. Cook for 2 minutes
Gently flip the fillet, then cook for another 2 minutes.
Gently flip the trout back to the skin side down. Reduce heat to low and cover. Cook for another 2-10 minutes, depending on how thick the fillets are.
Remove from heat, and drizzle some lemon juice on the fillets. Serve hot.
