Try this recipe.
Take a fresh caught, dark 30 lb salmon from one of the spawning creeks. Filet and remove skin, and lateral line. cut into serving size pieces and soak in a mixture of soy sauce, honey, garlic, pineapple juice, and fresh ground pepper. Leave it covered in the refrigerator overnight. The next day get it out and remove the cover. Let it come to room temp, while you start the charcoal grill. When the grill is ready, take the salmon you prepared and bury it in your garden. Now place the filets of the nice silver salmon that you caught 80' down in 150' of water on the hot coals for 8 minutes per side. You didn't really think I'd eat that did you?
Only eat the silver fish that aren't even thinking about spawning. The dark ones have one fin in the grave and will definitely leave a bad taste in your mouth and might ruin eating salmon for you ever again.