The vast majority of salmon you eat in restaurants is Pen raised . If it is commerically caught and it is at best 2 to 3 days on ice. They fly Copper river fish down next day would be an exception. The nose and eye test is the only test that works for grading fish to determine how it should be cooked. Most places you never see the fish before it is served. That being said I never eat fish I have not caught or cooked myself. Most people junk up thier fish with too many spices,sauces etc and hide the flavor of the fish. They were taught to do this to mask the lack of freshness of store bought or frozen fish. I also think alot of people don't really care for the true flavor of fish. I also think the larger fish do not cook or taste as well. I prefer caught that day Sockeye #1 and 5lb or less Coho next. Kings in the 8 to 10 lb class 3rd. Anything else needs to be smoked IMHO.

I like them all on the barbque and no other way. My favorite for all fish is make a foil boat maybe 1' deep. Squeeze the juice out of 1 each. orange, Lemon, lime, Pink grapefuit and yellow grapefruit. Baste the fish with this juice and let stand for 15 minute. The citric acid starts the cooking process. The lightly sprinkle lemon pepper and a touch of kosher salt and a small pat of butter. Place the boat and fish on a hot barbeque and close the lid. 7 or 8 minutes later check the fish. It is done just when the meat turns opaque. if you let it go longer you have overcooked . Serve right now with a slightly dry white wine of your choice, Caeser salad and Garlic seared Yukon Gold potatoes . Yeah baby yeah!