Hands down, as a salmon and sushi snob that has lived in Seattle for over a decade and eaten it globally countless times, the salmon available in Seattle is the best available anywhere. The proximity to some of the best and least damaged fisheries in the world helps. I have never eaten so much of it as since I lived in Seattle. It is the only place in the US you can get fresh top-tier salmon (and often many other fish) at the local markets. Everywhere else your options are farmed or frozen salmon of dubious provenance.

And FWIW, Japanese expats I know, not necessarily living in Seattle, seem to confirm that the sushi quality here is exceptional. This is largely a product of geography, being relatively close to both Alaska and Japan.

Is neither farmed nor frozen salmon safe for raw?

Oddly enough it is illegal to serve raw wild fish that has not been frozen, in the United States. (Though, there are exceptions for some farming scenarios and some Tuna species)

Anyone trying to tell you they are selling you never frozen sushi is likely lying or violating food code.

See FDA Food Code 2017 3-402.11 Parasite Destruction.

Sold; I need to get back out there.

Ping me when you do and I'll make sure you have a proper experience.

Totally biased but I think Seattle probably has the best sushi on the West Coast for any fish. This article was actually somewhat unexpected to me, as I was always told that one of the main people who made salmon sushi popular was Shiro at Niko/then Shiros. Last time I went to sushi Kashiba (his new place), Shiro served us salmon four ways as our first plate.

I can't speak for the Japanese restaurants, but I had surprisingly delicious salmon nigiri just from a Seattle grocery store chain. Great flavor, and very inexpensive. I think it was a platter of 12 nigiri for what I'd expect to pay for a supermarket salmon maki in New York. This would have been at a QFC around 2015.