I just use a fillet knife. However, it's not the easiest to get off, and I usually end up with a little too much meat cut off.
My DH is an expert filleter (he fishes a lot) so I had him do it last time. He flips the fish so the skin side is down on the board, gets a small corner started, and slides the blade along the back of the skin, not along the meat. The method works better on walleyes than on salmon, but it'll get the job done.
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