Smoked salmon is famous on the West Coast, but have you ever tried Indian Candy? When making Indian Candy, the chef soaks the salmon in sugar or maple syrup before smoking it. This produces sweetly glazed product that is sometimes seasoned with garlic and black pepper. You can eat Indian Candy as a snack or serve it as you would fish. It's wonderful on a salad with a simple olive oil and balsamic vinegar dressing.
For smoked salmon, very little beats a toasted bagel with cream cheese, smoked salmon and capers. Try to find this classic in The Public Market or prepare it at home.
Since the salmon is so fresh, west coast sushi is also hard to beat. You may try salmon sushi or sashimi in the market or at The Sandbar Restaurant.
Longliner Seafoods sells Indian Candy and smoked salmon by the gram, so you can buy a small amount to sample. (Remember, it's pre-cooked!) They will pack your fish for travel. The business is run by Jim Moorehead, a fisherman from Northern B.C. who knows his fish and many of the local fisherman.
What is it like to be a fisherman off the coast of Alaska? Jim tells stories of sunken ships and massive storms in the Granville Island Book.