Sure, Dollies/Bulls may be a good eating fish, but thank goodness you let this one go, as the regs (when read) will tell you they are catch and release in this system, and all river systems in the Lower Mainland if memory serves me correctly.
Also, I have seen many people stating "it's a good one for the smoker" based on color.
Good rule of thumb is if you would not really eat it at the table, it's not truely a "smoker" quality fish. Sure you may be able to mask the taste a bit, but that being said, a quality fish will taste much better.
I do not mean to judge the fish, as it was likely fine and I have not seen it. Please do not forget that color/shine is not necessarily the best rule of thumb for weather you should keep a fish or not. A Steelhead kelt returning back down river can sure look good from the outside as it cleans up (sometimes), but that does not mean it tastes good. A far better test is to feel the firmness of the fish and look for scales, especially at this time of the year. I have caught a few Coho in the past that were a little reddish, but the meat was firm which I kept. They turned out much better in flavor than a few other Coho I have caught which were bright and shiny, but ended up being late to color (I guess). Although the fish were shiny, the meat was a little soft, which I realized when I began to fillet them.
Now, if I am considering taking a fish home for a meal, I look at the color first, then feel the firmness of the fish second before taking it home. I don't mean press on the flesh hard, but when it is lying on it's side in the pool, feel the belly and the shoulders with a wet hand to see how they feel.
Just a few thoughts to keep in mind,
Dano