Any fish that is fresh, chrome, firm, and generally caught about now, or close to now is going to be awesome.

Springers, summer runs, sockeye, etc.

I'd almost be willing to wager that if the spring fish were cooked to perfection without *any* additives, butter, oils, sauces, etc, most people would have a hard time telling the fish apart - other than the distinct "oily" flavors of some of the fish (like a springer).

I fresh summer run caught now, or within the next month is awfully hard to beat.