I love salmon. I eat it every week, sometimes twice (or more!). I love broiled salmon, grilled salmon, salmon salad, salmon mousse, poached salmon, cedar-planked, smoked salmon...any way I can get it.
I lived in Alaska for a tour of duty while I was in the US Coast Guard. It seemed every one of my shipmates built or bought a smoker, cought the fish, and smoked them to send home. The odd bits ended up in a big stainless steel bowl on the mess deck with crackers nearby; I had more than my fill of it then. For years afterward I would have nothing to do with smoked salmon, but I have overcome that psychological trauma in a big way.
I remember a couple of years ago when I had an intern who enjoyed grilled salmon as much as I. We were working late nights rushing to finish a project, and rather than take the time to leave our suburban office park in search of chow, I would sometimes bring in a salmon filet and we'd fire up a grill in the parking lot after everyone else had left. It made the late nights a lot more palatable, and provided fond memories.
There are several kinds of salmon with varying intensity of flavor and color. Lorna and I both like the Atlantic salmon for most uses. Only it has the freshness I want for my Cold Poached Salmon, and I like the delicacy of flavor compared to some of those more vibrant Pacific salmons.
Lorna's uncle Jack used to own a fishing boat in Vancounver, and when we visited we had our fill of grilled, broiled, or canned King, Coho, Sockeye, and Pink salmon.