I buy a lot of salmon and I am retired USN so I know fish fairly well. Farm raised salmon is not as Red as the wild. And the taste is not quite as good as the wild. If you want a farm raised fish the Cat fish from the southern USA is about as good as it gets and would do good here in WV.

I used as much of the salmon filet as I could for a sashimi and rice dinner. I then cooked the leftovers to save and eat over the next few days. I prepared the salmon two ways: one portion broiled with unagi (eel) sauce, and the other baked with liquid smoke, brown sugar, and sea salt. All ways were delicious and I would definitely purchase again.

Buy it regularly. It’s never fishy and is versatile. It can feed 8 people for dinner or two people can eat it for several days. The first day we eat it hot with Cajun or teriyaki flavoring. It tastes just as good cold after cooking with various seasonings or made into salmon salad with a mayonnaise base and dill

Beautiful piece of meat. Even though it’s farm raised, it’s not too fatty. It’s a nice firm fish, very fresh. My only complaint is the packaging. It’s difficult to open. Once I get it out of the package though I’m happy. But if I were you I would try to find hassle free packaging.

I have purchased this salmon for years now, however something isn't the same. And the last pkg I got smelled a little off, but the date was well in range, so thought it was me. I cut my portions and individually wrapped and froze them. I get 4 -5 meals off one filet. The last one I purchased which seemed a little off must have got worse while frozen as the last two cuts were thrown out!! I could not stand the foul smell! It didn't smell like old fish, I don't know what it smelled like! I'm wondering what is put into these fish where they are raised and if it's bad for our health now! No more Sam's Club filets!!!!

I haven't actually cooked it yet, but it looks delicious and I love that it is skinless. I am looking forward to preparing it for my company. I would like a suggested time and temperature for how to prepare the salmon. I tend to always overcook mine.

I love the Salmon Fillet, I get 4 - 5 meals out of each fillet and enjoy Salmon at least twice a week. I separate, season and freeze each fillet steak for a delicious dinner. I have several seasoning combinations or will make one up depending on my mood. However, My dogs prefer the salmon with skin!

It's always fresh, the flesh has always been firm, I very rarely find bones, and it's priced well. The vacuum packaging keeps it fresh right through the expiration date, which allows for greater flexibility in meal planning - I don't have to buy it the same day I'm planning to use it.

The quality of the salmon has been excellent (one time the quality was quite poor, but it had skin on. I don't think that should have made the difference in the quality?). The price difference between skin on and off is $2, and I always hesitate because of the one experience with the skin on, but I know I could skin it myself. My filet knife is sharp, but I have never removed the skin from a fish that size, so I usually cave with those excuses and get the salmon without the skin on. If I had more freezer room, I would definitely buy more salmon from Sam's.

This is the SECOND time I have come across bad fish. This item was broght and refrigerated for future use. When Thawed and ready to cook...OMG!!! the fish smelt BAD. Thinking odour may go away if cooked - nope.. Taste and smell of fully cooked fish is like "fecal" matter (sorry to be so direct). It appears that this farmed fish is fed FECAL MATTER...