If I know it's either farmed or MSC approved, I'm OK with it - 99% of the salmon served in North American sushi restaurants is farmed (inland-farmed is preferred), and although the coloring and flavor is 'enhanced' through feed, it still tastes great. I'm drooling now at the thought of a thick slab of well marbled salmon served at my favorite 'cheap' sushi joint in Seattle, Musashi's.
Wild salmon is a rarer find in a sushi restaurant and is usually sold at a higher price. It should be abundant in the PNW, but not many restaurants will serve it, partly because of the very high parasite risk, and the lack of marbling and simpler flavor compared with the farmed variety. Some restaurants will serve the Copper River King Salmon in sushi/sashimi form now, but I think that fish is best served cooked to a medium-rare.
One thing is for sure - the type, quality and taste of fish and shellfish from local Japanese waters and served in quality restaurants by skilled chefs like Jiro is nothing like the sushi served at most restaurants here in the US with our local or farmed fish stocks and quality techniques....and unfortunately for many Americans, they think a $2 piece of sushi is a good enough proxy for what traditional edomae sushi is all about.
After my Jiro experience, I will be forever conscious of, analyzing and criticizing the rice my fish is served on as that is where the dish really begins. Now that I'm back home, the saying "it's all downhill from here" probably applies
