Summer is the season for wild salmon, and several varieties are available to the home cook. Pacific salmon includes the high-fat, soft-textured Chinook, or king salmon, and the high-fat, firm-textured Coho, or silver salmon. Atlantic salmon, though no longer widely available, is high in fat with a succulent texture. Aquacultured, or farm-raised, salmon does not offer the same flavor and texture as wild salmon. High in protein and rich in flavor, salmon takes well to many cooking methods. Here, it is prepared simply?enlivened with potlatch seasoning and seared on the stovetop.