OK folks. My daughter was 'given' two 15 lb. cleaned farm raised white king salmon. She was told they were less than 4 hours out of the water. They were for sure very fresh, but I've never seen these types of salmon before. The skin is an almost golden color and the flesh is a very firm white flesh. I cut them up, boned them and bagged most of it. Then I BBQ'd some of it..............not so good.

So the question is, has anyone ever worked with this type of fish before and will I get better results if I smoke the rest of it? Are there some other ways to prepare it?