Thanks John and Vin, and for the record, my favorite summer IPA, Indie, paired perfectly with it. Note that I was supposed to use watercress but decided I wanted as much dill-shallot flavor as possible and am glad I did. My sense is watercress and a toasted pecan butter would make for a good sandwich, maybe with some peppadew peppers would be really good.
The trick to buying great salmon? Go to Whole Foods.
Atlantic salmon is all farm raised these days. It's mild and fatty. I always choose the filet with the thickest white stripes which is fat. Whether it's a ribeye or salmon, I always go for the most fat.