At my local Monoprix, not even one of the gourmet ones, they have two kinds of smoked, wild Alaskan salmon. They have smoked silver salmon (Coho) and smoked red salmon (Sockeye). Both are what is generally called "lox" or "lox style." This is cold smoked. In the northwest US, smoked salmon generally means hot smoked. That has a very different texture and taste.
As a freshly cooked fish, Sockeye is generally considered much more desirable than Coho. In a cold-smoked or lox style, how much brining and how long the cold smoking goes can erase those differences. Without trying multiple brands here, it would be hard for me to make any comparisons. I'm also partial to hot smoked salmon. It's the one unique US food item I bring to Paris to share with friends.
What you see most of the tiime in France called smoked salmon is made from farm raised salmon. There is very little wild salmon left in Europe. It has been fished almost to extinction and what's left is under threat from the salmon farms.