Great Lakes Salmon

I've been gifted with a large fresh filet - about 6 # and a 2# piece of smoked silver salmon both caught in Lake Michigan.
Any thought on preparing this fresh water variety ? The texture of the flesh looks different from the salt water varieties.
The smoked salmon is terrific. So far eating it right off the carcass and placing big chunks in a mixture of creme fraiche, chopped red onion, and dill - not very original but really showcasing the freshness.

Hi Christina - Here is a link that identifies different types of Great Lakes Salmon:
http://www.seagrant.wisc.edu/greatlakesfish/atlanticsalmon.html.
I believe Coho (aka Silver Salmon) are the most common and Atlantic Salmon the least common and very different from Coho or Chinook. I once caught an Atlantic Salmon in Lake Ontario, and cooked it as though it were a Lake Trout - filleted and pan-fried in butter. Very tasty. I've also had smoked Coho prepared by friends, sliced thin and served cold. Also very tasty.