Seriously though, most people don't know what truly good smoked salmon is. So many changes in production and now primarily use of farm raised fish dominates the market. While in high school back in the late 60's I worked at an authentic New York kosher deli for three years. It was here that I developed a taste for Nova lox which was made from wild caught fish then dry brined, lightly smoked, sliced thin, and put into 5 lbs metal trays. The fish was so rich in its own oil that we used the oil in our cream cheese and lox spread. Nova sold packages of smoked salmon trim that was used as an economical break making it more affordable.
A way I now buy the Costco Norwegian fresh Atlantic salmon and smoke my own that way I can control a variables like salt and smokiness. The days of Yukon river line caught king salmon are coming to a sad end. That salmon was by far the best for smoking.

Best to get your salmon from Greenland or Faroe Islands.