In Iceland and Sweden, Atlantic salmon are salted and eaten with a mustard dill sauce. I highly recommend the method for coho or any fresh salmon that you have caught yourself, or that you are certain are very fresh. (This recipe calls for a light salt treatment, which in my opinion should be used only with very fresh fish.) Some books recommend that you use salmon steaks, but boneless fillets work much better. Note also that the name for this delicacy is sometimes spelled gravad lax.