1st filet you looked like a pro, 2nd one still giving you trouble? I'd flip the fish over bone side down befor starting to cut the 2nd side.
Also with the skin. I dont know the " true japanese way" of doing it but knowing they like to broil the skin for "salmon skin rolls" I'd think they would try and remove it in one piece? The very fatty dark part is left on the skin when you cook it this way. Every place I have worked we :
1. Descale the fish.
2. Rub the fish down with salt
3. Squeegee the salt off with a sharp knife to get the black oils out.
4. Filet the fish
5. Portion The fish
6. Cut skin and fat off