I'm including the info here, as reference (credit to Joanna Sciarrino who has the byline):
- Chinook: Also known as king, its nicely fatty flesh is ideal for slow-roasting.
- Coho: More subtle in flavor and texture than other types, it's a smaller fish, making it great for roasting or grilling whole.
- Sockeye: Sometimes called red salmon, it has vibrant red-orange flesh and a profound flavor that stands up well to assertive seasonings.
- Pink: It has a lower fat content and is mostly available canned. If you find fillets, grill them.
- Chum: Sometimes labeled dog or keta salmon, it's prized for its roe. The comparatively low oil content of its delicately flavored flesh means it's better for smoking or for quick-cooking methods that won't dry it out, like pan-searing and grilling.