Depends how it's cooked plus seasoning...

I like sockeye, but it is only seasonal at best.
My numero uno preference is Blackmouth.. I imagine my family and I eat upwards of 100 pounds or so a year...

By far the best salmon (Blackmouth) recipe I have came up with is:

Marinate filets in Garlic Balsmic dressing for 4 hours. Cold smoke in mesquite until meat is firm. Cook and bast over open flame until meat starts to lightly flake.

Suprisingly the mesquite doesn't have the bite it normally would. It gives a nice wood pit flavor.