Ingredients:

  • 1 pound (450g) Salmon fillet, skin on or off
  • 1 tablespoon (15ml) Olive oil
  • Salt and freshly ground black pepper to taste
  • Two 6-ounce (170g) cans of salmon, drained
  • 2 tablespoons (30ml) Mayonnaise
  • 2 tablespoons (30ml) Fresh dill, chopped
  • 1 tablespoon (15ml) Lemon juice, freshly squeezed
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) Garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (50g) Celery, finely chopped
  • 1/4 cup (30g) Red onion, finely diced
  • 1/4 cup (30g) Capers, drained (optional)

Instructions:

  1. Cook the Salmon (if using fresh): Preheat oven to 400F/200C. Season salmon with salt and pepper. Bake for 15-20 minutes, or until cooked through. Let cool slightly, then flake with a fork. Alternatively: Heat olive oil in skillet over medium-high heat. Sear salmon skin side down until crispy, then flip and cook until just cooked through.
  2. Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  3. Combine Salad Ingredients: Add the flaked salmon (or drained canned salmon), celery, red onion, and capers (if using) to the mixing bowl with the dressing.
  4. Gently Mix: Gently fold all the ingredients together until well combined. Be careful not to overmix.
  5. Chill (Optional): For best flavor, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.