Ingredients:

  • 1 pound skinless Salmon Fillets (fresh or pre-cooked/canned, drained)
  • 4 cups Water or Vegetable Broth (if poaching)
  • 1 Bay Leaf (if poaching)
  • 1/2 cup Mayonnaise (or Greek Yogurt)
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1/4 cup packed Fresh Dill, chopped
  • 1/2 cup Celery, finely diced
  • 2 tablespoons Red Onion, finely minced
  • 1 tablespoon Capers, drained and chopped (optional)
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. If using raw salmon, gently poach in salted water/broth with the bay leaf until cooked through (145°F/63°C). Drain thoroughly and let cool slightly. If using pre-cooked salmon, skip this step.
  2. Place the salmon into the large mixing bowl. Using a fork or two spatulas, gently break the salmon into medium-sized, flaky pieces. Do not mash it.
  3. Finely dice the celery and mince the red onion. Chop the fresh dill.
  4. In a small bowl, whisk together the mayonnaise (or yogurt), Dijon mustard, lemon juice, and lemon zest until smooth.
  5. Add the prepared celery, onion, capers (if using), salt, and pepper to the flaked salmon.
  6. Pour the dressing mixture over the salmon and vegetables. Gently fold everything together until just combined, preserving the flaky texture.
  7. Gently fold in the freshly chopped dill last.
  8. Taste for final seasoning adjustments. Chill for at least 15 minutes before serving to allow the flavours to meld.