I showed a few guys on a fishing trip how I skin a well filleted salmon. They were impressed. It only takes seconds and, IMHO, is much easier than taking a blade to the skin. So here it goes. Maybe this summer I will get some video.
Take the fillet by the hand with the area closest to the head pointing towards you. You will need a good pair of needle nose pliers, I tend to use my gerber multi pliers which work great. Gently work the pliers between the skin and the meat right in the middle where the dark meat triangles up. Once the pliers are half way in work the meat from the skin with your thumb that is not holding the pliers. Work the meat from the skin until about an inch of skin has been peeled from the meat deep and completely horizontal. Then grab as much skin as you can. Now, this is where it can get tricky. If you have a good fillet with no fins attached this will be easy. The hand holding the pilers will pull towards you and the hand holding the skin will push away. Make it one motion and the skin will peel right off slip snot slidding down a flag pole.
I use this technique on all of my fish I put in the smoker. I smoke my fish without skin so the taste of the brine will soak into the meat from all directions. Hopefully someone finds this techinique useful. It is tought to describe but if you see someone do this once it is easy to duplicate. I am also interested if anyone else has used this method. My father taught me how to skin salmon this way after he watched a bear do the very same thing on an outdoor life television show. I have never heard of anyone else skinning a salmon fillet this way.