Correct knife to use for portioning raw salmon? I recently bought a relatively large (~2lbs) filet of salmon. In order to portion it out I placed it skin side up on a cutting board and used a bread knife to essentially saw through the skin as it seemed pretty tough.

Is a bread knife the best option in this case? Is this something that should be done with a kitchen knife?
I think a bread knife would shred the skin and flesh.  I would place skin side down and, ideally, use a sharp slicing knife.  Sharp is the key.  I have also used a chef's knife and a fillet knife for this task.  The goal is to achieve a clean cut.