Anything that can get my husband & I to eat salmon is good. We have only used canned red salmon in the past......this was a good induction to continue further with fresh, and actually the salmon tasted very much the same. It was flavorful without being overly fishy. That being said, I thought the chowder was good - my husband thought it was excellent, eating 2 "chowda" bowls full & taking the rest to work the last night. I was very thankful to the reviewer who explained how they peeled the skin off the salmon - great suggestion & I used it since many of us aren't use to prep of salmon.
I used 2 half pound wild red sockeye fillets and would not have changed anything else.......my rule on first time recipes, however the chowder was sooooooooo thick that I had to add about a cup of milk. We like bisques, chowders, creamy soups, but this was unbelievably thick. I Can't belive anyone had thin soup! Next time I would cut the potato flakes down to maybe 3/4 cup. And I will make it again if my husband craves it.