For me, the order of salmon deliciousness is:
King (Chinook) > Atlantic farmed> Copper River Red > Red (Sockeye) > Silver (Coho) > Pink (Humpy)> Keta (Dog, Chum)
If salmon is hard to find or too expensive, steelhead trout or Arctic char can work as well.
Basically, fatter is better. Ocean caught is usually better than river caught because they lose their fat as they climb the river to spawn. Some wild salmon is white--I caught a King salmon that was white inside--it's just a variant that maybe ate different food, or didn't turn pink even with the normal diet--its their food that turns the flesh pink, even with wild salmon.
My favorite salmon dish is marmalade salmon. I don't have a recipe, but it's salmon halves marinated in soy sauce, marmalade, green onion, red pepper flakes, and ginger. You could add a drop or two of sesame oil if you feel like it. Marinade for an hour or so, then put the salmon skin side down on foil and cut the foil to fit the salmon. There will be lots of "topping" in the marinade--I save that and put that back on top of the salmon. Then grill over medium direct heat with the lid down and obviously don't flip (with cherry chips if you feel like it, but I usually don't bother anymore). I admit, it's more a recipe for someone who eats tons of salmon, because it's a strong marinade, but I love it. I also love salmon cakes. The key to good salmon cakes is to use raw chopped salmon instead of cooked or canned. And panko.
If you are ever looking for over the top great salmon, Honolulu Fish Company's farmed king salmon is to die for. Expensive, but we buy it on special occasions for sushi. People often say don't buy farmed salmon, but if you are planning to eat it raw, you must use either farmed or wild salmon that has been frozen to a certain temp and time to kill parasites. Salmon is full of parasites. It's just a fact; I had a Japanese boyfriend when I was 18, and he was super suspicious of salmon sushi. It was a new thing back then, and his attitude was "what is this nonsense?" I love salmon sushi now, but would never use wild salmon in sushi or poke.