1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature 2 celery stalks - finely chopped 1/2 red onion - peeled, finely sliced 1 Tbsp of capers (strain out the pickling juice) The juice of 1 lemon (regular lemon, not Meyer lemon) 1 Tbsp extra-virgin olive oil 2 Tbsp fresh dill - chopped Salt and freshly ground pepper
Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish.
Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste.
Refrigerate for at least 30 minutes to cool and to allow the flavors to blend. Serve with a slice of lemon.