A salmon takes me 30-60 seconds usually, and the fillets come off without the rib bones. So little flesh is left around the stomach cavity that it's translucent, I mean TRANSPARENT.
I use that big narrow butcher knife that, after touching it on a steel, will shave my arm. A stiff fillet knife works similarly for this. When using a stiff knife, start with the salmon with the head off. I don't like flexability in the knife for salmon since the flex itself may cause me to miss and then they aren't picture perfect.
I hate to see butchered, wasted fish.
Cut in the direction of the rib bones (back twards the tail) and for me, those rib bones literally slide right out of you fillet and stay with the carcass. The less strokes you make, the better the fillet.
I've used this stiff knife trick for years, after learning it from a charter skipper. Recently, I met a guy who handles fish for a living, working in a big seafood distribution plant. He can out fillet me in a heart beat in terms of speed and in quallity. But he uses the same exact knife as I do, and the same technique.
It works for him. It definately works for me.
Try it. Practice makes perfect.