deboning whole cooked salmon
It is actually fairly easy.
If the head is not already off, cut it off just behind the collar. Then, if you are right handed, place the salmon north/south, belly on the left side, (or if you prefer, place the head at noon and the tail at 6 o'clock by your waist).
Using a chef's knife in your right hand, make a cut along the back from head to tail all the way to the back bone. Because the salmon is cooked, it is almost more of a gentle slicing motion, as opposed to cutting into the flesh of a raw salmon. Place your left hand and forearm flat on the salmon. Using the knife inside where you cut it, lift the filet ( using the knife like a spatula/lifter), lift and "turn" the filet like you would be turning a large page of a book, while holding the filet with your left hand and forearm so it does not break. As you do this motion, if the salmon is cooked trough, the belly bones will stay connected to the back bone and you will end up with a whole filet. Then just remove the pin bones with some tweezers or pliers.
For the next filet, simply lift the back bone using your fingers. Grab the back bone from the top (head) and gently pull. It should come off nicely and you should end up with one back bone with both sides of the belly bones attached ( whole skeleton basically). Remove the pin bones of the second filet. You can place back the first filet on top of the second. Hope this helps! It is actually easier to do than to write about it. Cheers!