Salmon - Pacific vs Atlantic?

I had the good fortune of eating at Maneki in Seattle over the holidays. At first I was afraid I had chosen my meal poorly. I had a salad of tuna, amberjack, and avocado over a bed of spring mix greens. The fish would've tasted great had it not been for the ginger ponzu sauce that it was drowning in. Then I ordered the Maguro Namban which I had never heard of before. The description was that it was pieces of seared tuna coated in some kind of seasoning. I had envisioned a light sear on the outside and then still raw on the inside. It was nothing of the sort. It was cooked all the way through and just tasted like chicken. Big disappointment. I couldn't even bring myself to finish eating it. However! My friend had ordered the tekka don, slices of raw tuna over a bed of rice. And it tasted great. Since I was still hungry, I decided to get a little sushi and ordered 2 pieces of salmon and yellowtail. Just what I needed. Maneki went from being a disappointment to being my favorite sushi place. So much so that we went back the very next night. This time we headed straight for the sushi bar and indulged ourselves in the sashimi dinner that isn't listed on the menu (and what a bargain...just under $20 for 19 pieces plus tastes of salmon roe, flying fish eggs, and sea urchin) The sushi chef was friendly and answered all of our questions. He even shared a little snack he had made for himself of crispy salty fried eel backbone that was also amazing.

Now then...here's my question. The salmon that we got was a much deeper red than I'm used to seeing out here. It almost looked more like tuna than salmon. In Boston, I usually see the salmon as being various shades of orange. What accounts for the difference in look and taste? Was the salmon in Seattle a different kind of salmon? Is it Pacific versus Atlantic salmon? Wild-caught versus farm-raised? I don't know. But I really really liked the salmon at Maneki.

salmon in Seattle (that's yellowtail in front)

( Click to see the comparison photo of salmon in Boston )