Gently poached salmon is the star here, cooled and flaked into big, tender chunks that hold their texture instead of turning mushy. Bright lemon juice, tangy Dijon mustard, crisp celery, and minced red onion bring layers of freshness, while chopped dill and a few capers add that briny, herby lift classic salmon salad is known for. Everything gets folded together gently so those large flakes stay intact, then it's ready to pile onto a bed of mixed greens or butter lettuce with a lemon wedge on the side. It's a light, protein-packed dish that works whether you're keeping things simple with a fork and a salad or wrapping it up in lettuce cups for something more portable. Clean ingredients and straightforward technique make this an easy one to keep on repeat for a Paleo-friendly lunch or dinner.
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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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