John, you forgot a couple of tiny additions. :>)
Sounds like you and I are 'sympatico' on how we do our fish, either in the oven or over a bbq.
I'll add some very thinly sliced red (or Walla Walla's if in season) and a touch of garlic salt to my "steamer." Another touch, one that you'll like/not like, but is an interesting addition is to use (size of fish dependent) the juice of a freash lime. Very interesting change in taste to steelhead or salmon meat.