I buy pink salmon in a can. It says, "Wild Alaska salmon", "Product of the USA." They are good. The bones are an excellent source of calcium. @Frank Sanoica , I haven't seen them in a pack. What part of the grocery store are they in? @Nancy Hart , if I remember correctly, salmon die after they spawn. Bears and other animals feast on them.
Yep, Pacific salmon die after spawning, but Atlantic salmon do not. That is why Atlantic salmon is used for fish farming. I live on a salmon stream, and when the run is spawned out, everything stinks to high heaven. I often joke that if a fish processor created that mess, the environmental lobby would scream bloody murder, but since nature does it, it is okay. We get mostly red salmon (Sockeye) in the back yard, but a few kings (Chinook) and silvers (Coho) slip in as well.
Salmon cakes (made from canned salmon) can easily be given a smoked flavor. I use this recipe: https://aggieskitchen.com/old-bay-salmon-cakes/, with the addition of two tablespoons grated Parmesan, one tablespoon fine chopped fresh dill, and one teaspoon Worcestershire sauce. Shape into patties, lightly coat with pastry flour, and bring the olive oil or butter to hot temperature. Right before adding in the cakes, spray in some Wrights Liquid Smoke (hickory), then lid, and fry til time to flip them over, then another spray, lid, and fry until golden brown. Thick coat the homemade tartar sauce onto the bread.
There is nothing that bacon doesn't make better. These days, the only way I like salmon is smoked on a bagel with a schmear, red onions and capers.
No bread with my fish unless its hushpuppies and not even that with salmon. I like it broiled or in patties.