I handle all species by filleting and vacumn sealing with a Foodsaver unless they are going into the can.
Spring-great smoked(mostly cold), bbq'ed or used in any salmon recipe. I don't like it that much in the can, it goes kind of bland looking.
Sockeye- My favourite for the bbq or coldsmoked and wonderful in the can.
Coho-good in the can, good on the bbq and the larger ones smoke well.
Pink- I like them hot smoked with a cold beer---nothing wrong with it.
Chum- these I like to make into salmon candy or hard smoked, never fresh.
Cheers,
Tom