Wild, NOT FarmedBeing from the west coast of British Columbia, Canada, and on the Pacific Ocean, I have a bit of first hand knowledge on this topic.
First off...I must say, use wild salmon whenever available. Not only for the taste, and I know that we ALL agree that wild is so much better than farmed, but when you look at the studies, 'fish farms' are wiping out the fish that they are trying to save! Naturally spawning hatchery fish, regardless of brood stock origin and quality, are ineffective at producing offspring that survive to adulthood. A population of 300 wild spawners produces more returning adults than 2,400 hatchery spawners.
Now with that said and aside, as for cooking method, I must agree with Suzanne....keep it as simply as possible. En Papillote, steamed, or poached in a court. As for Pete's suggestion, I've had "planked salmon" before, and won't deny the flavor is spectacular, but would normally save that for farmed fish. If you don't get a chance to cook with wild salmon often, I don't recommend doing something like this. In this case, you really want to highlight the flavour of the fish, and not add too many more strong flavours, such as the cedar which would mask the natural salmon flavour.
If I had a choice, i would deffinatly go classic. I probably make something like a poached salmon with a beurre blanc sauce, topped with a bruinoise of red pepper. maybe serve it with a shitake risotto, and some asparagus spears. Let us know what you end up doin and how it goes! :chef:
Always Remember..."Never Trust A Skinny Chef!"