I prefer to smoke salmon (never caught one but buy frequently at Sam's Club) and steelhead.
When I don't have time to smoke them, I'll grill them and still prepare them the same way. Brine the fillets (skin on if you had them processed that way) in 2 qts. water, 1/8 C pickling salt and a cup of brown sugar (that'll handle one fish - obviously double the recipe if you're doing more). Sometimes I'll add a tablespoon of garlic salt or a tablespoon of Old Bay to the brine. Any other flavors you like too.
Lots of brine fancier brine recipes can be found with Google. Brine at least 8 hours, overnight is better. Pat dry with paper towels and set them on a cookie cooling rack for a few hours. If you look for salmon brine, everything will talk about letting a pellicle form. Good for smoking, not necessary for grilling.
Rub any seasoning or flavor on the fillets, and grill until 145 degree internal temperature. For the grill, I lightly rub them with Old Bay and then put a brown sugar/honey glaze on them (you can google the recipe for that). Grill with the skin down and the skin will peel right off when they reach the right temp. The skin only serves to hold the fillets together. Grilling doesn't take long at all to get 'em to that temp. When I smoke, it only takes about 2 hours at 200 degrees.
If the laker and brown are salmon/steelhead size, I'd imagine the same process would be good for them too, though I've never eaten either one.