I grew up in a seafood faring family. Tasted my first shrimp before I could walk. Spot and croaker fresh off the boat were monthly staples but I was probably in my late twenties, early thirties before I indulged in the rich, moist, delicate flesh of salmon.
I ordered it in a restaurant marinated, grilled, and presented over pasta in a lemon white wine sauce. I didn’t have as much of a culinary mindset then as I do now so this is a tribute to one of the primary salmon moments I remember with my own version of it served over pasta.