Gently poached salmon is the star here, flaked into big, tender chunks and folded with crisp celery, minced red onion, and a generous handful of fresh dill for brightness in every bite. A quick whisk of lemon juice and Dijon mustard adds tang and depth, while a spoonful of capers brings a briny pop if you want it. The whole thing comes together in one bowl and stays light rather than heavy, making it easy to spoon over a pile of mixed greens or butter lettuce with lemon wedges on the side. Because it's built around simple, real-food ingredients and skips anything fried, processed, or sugar-laden, this salad is a genuinely solid choice for an anti-inflammatory way of eating. It's satisfying enough for lunch, elegant enough for a light dinner, and just as good tucked into a lettuce cup for a fresher, low-carb take.
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Place the salmon fillet in a medium skillet or saucepan and add enough cold water to just cover. Season the water with a pinch of salt. Bring to a gentle simmer over medium heat, then reduce to medium-low and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed with a fork, about 8–12 minutes depending on thickness.
Transfer the salmon to a plate and let it cool for 15 minutes. Remove and discard the skin if present, then flake the flesh into large chunks with a fork.
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