Some great health benefits to eating salmon:

Health Benefits
Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Fish contain a type of essential fatty acid called the omega-3 fatty acids. Wild-caught cold water fish, like salmon, are higher in omega-3 fatty acids than warm water fish. In fact, the fat composition of salmon has recently been evaluated as superior not only because of its rich omega-3 content, but also because of its great ratio of omega-3s to omega-6s and its health-supportive balance of saturated, monounsaturated, and polyunsaturated fats. Each of these features in the fat composition of salmon helps reduce risk of unwanted inflammation and help maintain the integrity of our immune and circulatory systems. In addition to being an excellent source of omega-3s, salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.

The omega-3 fats found in salmon have a broad array of beneficial cardiovascular effects. Omega-3s help prevent erratic heart rhythms, make blood less likely to clot inside arteries (the proximate cause of most heart attacks and strokes), improve the ratio of good cholesterol to bad cholesterol, and prevent cholesterol from becoming damaged. (Only after cholesterol has been damaged does it clog arteries.)

Omega-3s work their magic by affecting the production of hormone-like molecules called prostaglandins. Some kinds of prostaglandins are pro-inflammatory while others, like those derived from the omega-3s in salmon are anti-inflammatory. The primary omega-3 found in salmon, EPA (eicosapentaenoic acid), is the immediate precursor of the Series 3 prostaglandins, an anti-inflammatory type that prevents platelets from sticking together and improves blood flow. A four-ounce serving of salmon contains 33.6% of the daily value for omega-3 fatty acids.

Salmon promotes cardiovascular health not only through its concentration of omega-3 fats, but also because this fish is a very good source of the B-vitamins, niacin and Vitamin B12. Niacin, which is necessary for the chemical processing of fats in the body, has been repeatedly used clinically to successfully lower total blood cholesterol in individuals with elevated cholesterol levels. Vitamin B12 plays a critical role as a methyl donor. Methylation is a basic cellular process in which methyl groups are transferred from one molecule to another, resulting in the formation of a wide variety of very important active molecules. When levels of B12 are inadequate, the availability of methyl groups is also lessened. One result of the lack of methyl groups is that molecules that would normally be quickly changed into other types of molecules not only do not change, but accumulate. One such molecule, homocysteine, is so damaging to blood vessel walls that high levels are considered a significant risk factor for cardiovascular disease. Just 4 ounces of baked or broiled salmon provide 56.7% of the daily value for niacin and 54.2% of the daily value for vitamin B12. 

Here is some Salmon I bbq'd yesterday, very delicious.
It's fresh organic dill, chives, lemons, baby tomatoes, onions, olive oil.