There are five different kinds of Pacific salmon. I have ate all three, too many times. I grew up on salmon for dinner 4 or 5 times a week. They are called by different names at times, so there are Sockeye or Reds, Silvers or Coho, Chinook or King, Pink or Humpback, and Chum or Dog salmon. The sockeye are the best eating of the salmon. Silvers and kings are about the same for quality and depend highly on which sub group they come from, where they were caught, and how they were handled. I have eaten dogs and humpies in the past but not unless I am real hungry will I eat them in the future. They are passable as a smoked salmon.
About the only way I will eat them anymore is BBQ'ed. A fillet of a fresh salt water caught red, silver, or king. Wrapped in tinfoil with lots of butter, some mayo, and a little lemon. Place on the BBQ until the meat flakes easily with a fork.
I have eaten it fried, baked, BBQ'ed, canned, smoked, creamed salmon on toast, salmon loaf, spiced up with every imaginable spice ..... more ways than I can think of or care to remember. I can remember Mom telling us to eat it because it is "brain food". Didn't work well on me but it did on one of my sisters.