Spray a non-stick skillet or barbeque grill, and fry or grill the salmon with garlic salt and blackening seasons (to taste). Remove the skin from the fish. Break apart into small, bite-sized pieces. (The salmon can be made ahead of time).

Cook the angel hair pasta according to manufacturer's directions. Put back into pasta pot, and add a little olive oil to pasta (tossing) to keep from sticking together. Season the angel hair with a mixture of half olive oil, half butter, and garlic salt to taste. The amount used is strictly a personal choice! Add the romano cheese, and stir to melt. Add the salmon to the pasta, and serve immediately. (Don't forget to first reheat the salmon if made ahead of time).
You may want to put the heat on low under the pot at this point, for a few minutes, to reheat all.