Well, we eat salmon enough that I think I've grown gills. I like to grill it the best. Teriyaki or just salt and pepper with a little lemon is tasty. Never been a big garlic fan.

Of course, smoked is delicious too.

Salmon jerky makes a fantastic high energy snack.

Different salmon have different flavors. I personally prefer the Kings (Chinook) that come out of the Copper River drainages. The Copper River Reds (sockeye) are nearly as good. From other river systems, I prefer sockeyes over the chinooks. The Copper River run have more oils and have a much better taste to me than those elsewhere. Though, I'm not saying that other places are bad, it's just the Copper River stuff is that excellent. From the Bristol Bay or Kenai areas, the sockeye salmon is very good and firm flesh.

I personally do not care for Humpback (Pink) or Chum (Dog) salmon, though do know many folks that enjoy it.

Coho (silver) salmon are the best fighters of all on the rod and reel. The flesh isn't quite as red as a sockeye, and the taste isn't quite as good. It is still fine table fare, much better than Humpback or Chum salmon, but not quite as good as sockeye or chinook. Coho have a more orange flesh.