On the last day that we were in Victoria, my brother-in-law caught a salmon, cut it into serving portions, vacuum sealed them, immediately froze the lot and packed it up for us to take back to land-locked Toronto on the plane. Our instructions were to eat the belly first because it deteriorates quickly even in the freezer. We barbecued the belly the next night. It. Was. Fabulous.
Barbecued salmon is particularly good with rosé (Argentinian "Misterio" Malbec-Shiraz 2010) and poppy seed buns. The buns were also baked in the barbecue.
We served the salmon with steamed snowpeas, green peppercorn mayonnaise, herbs & sprouts from the garden and poppy seed bread.