Anything from a cream ale to a blonde ale to a hefe would work for most recipes. For a blackened recipe you could use a scotch ale or a porter to your favorite dry stout. If you posted a recipe that you were gonna use it would help to pair more specific beers to the ingredients you are gonna use.
Saison or a sour for poached, something malty for grilled, a pale ale for baked. Salmon is one of those foods that goes well with just about everything, IMO.
