Salmon is a very intensely flavored fish.
Salmon's strong flavor and oiliness makes it suitable for grilling and broiling combined with fairly strong seasonings and sauces, though you have to be careful or it'll get dry. Even poached it's quite strong in flavor.
While definitely not bland, trout doesn't have that overbearing salmony flavor and is a more suitable fish for subtle and refined sauces and treatments. With a very long body cavity trout is a favorite for stuffing and has just enough flavor of it's own to complement mushrooms, sausage and other stuffings.
I like salmon now and then but more as an accent than as a feature. Actually, I like salmon best raw, sliced thin and draped over a lump of seasoned rice. Full speed ahead [link|http://www.clovegarden.com/ingred/seafish.html#worm|and damn the worms]!
