I love Arctic char over salmon, cooked that is. I almost never use salmon in any of my cooked dishes. Arctic char is related to both salmon and lake trout. I think it has better flavor than both of those fish.
This was Olive Oil Poached Arctic Char Carbonara with Housemade Fettuccine, Smoked Trout Roe, Crispy Skin, and Micro Dill.
I took the skin off the char and fried it. As for the flesh, in a water bath at 50°C, I sous vide it in extra virgin olive oil for 40 minutes.