re: Something different with salmon?

Fresh Market had some nice looking Atlantic salmon on sale, so I bought a couple steaks and tried the slow roasted method. Sprinkled with Old Bay and sprayed with Olive Oil Pam, dotted with Calandro's herbed butter. 22 minutes at 250 (went a little extra since they were really thick). Halfway though, drizzled a mixture of soy sauce and duck sauce, which provided a very subtle orange flavor. Came out terrific. IMO, easier to avoid drying out than when I've pan seared.

It begs a question I have. I've spent most of my life catching my own fish, so paying for it is somewhat new (although much cheaper ). Someone help me with Atlantic (farm raised) versus Pacific (sockeye and King being my favorite). Nutritional value, etc. Google research seems mostly focused on bioaccumulation-if I was worried about that, I wouldn't eat tuna and wahoo all the time.