Fillet - Fish is cut lengthwise so you end up with 2 sides, only bones left in will be the pin bones.

Bookstyle - Fish is cut with the head, fins, & center bone out, opens up like a book. Real good way to do if you want to stuff it.

Cater cut - Like a Bookstyle cut with the head, fins, & tail left on so that it looks like a whole salmon. This is a nice way to do if you want to use it as a centerpiece on your table.