Gently poached salmon is flaked into big, tender chunks and folded with crisp celery, minced red onion, and fresh dill for brightness in every bite. A squeeze of lemon juice and a touch of Dijon add tang and depth, while capers bring a briny pop if you want them. It's light but satisfying, equally at home spooned over mixed greens, tucked into a sandwich, or wrapped in butter lettuce for a low-fuss lunch. Built around fresh fish, herbs, and good olive-forward flavors, this one fits naturally into a Mediterranean-style way of eating. It comes together quickly, holds well in the fridge for meal prep, and tastes even better after a short chill to let the flavors meld.
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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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