Yes it is that easy. Also the cuts like that will look good with salmon. You can do it with Whitefish too, ofc.
Some sushi joints in Japan work their cuts like that. I have a reason to think we here at North have done it like that for Centuries, thanks to our northern utilitarian puukko.
Puukko is Not a 12 inch long specialized thin leaf of steel for especially filleting a fish.
Puukko is a 5 inch, 1/4 inch thick blade full of Love and Care, always close to your heart :DDDD