This is adapted from a Simply Recipes post, and is the best kind of salmon salad, crunchy, sharp, and juicy. I used four small salmon fillets, totalling I think about three-quarters of a pound, because that’s what I had, but officially I would recommend one large, thick salmon fillet, weighing approximately a pound, rinsed and dried. Place on a sheet of foil on a baking tray, season, and squeeze over a little lemon juice, then scrunch the edges of the foil together to seal and make a tent over the fish. Cook in a medium oven for twenty minutes, or until the fish is cooked through (pale pink and hot throughout).
Let the fish cool while you finely chop three celery stalks and a small red onion, and place in a serving bowl. Add a tablespoon of capers (let their pickling juice drain away – you don’t want too much vinegar), the juice of one lemon, a slug of extra virgin olive oil, and plenty of chopped fresh dill – about two tablespoons in total.
Stir everything together, and once the salmon is cool, break it into big chunks with a fork and stir into the bowl. Leave the salad to chill and let everything get acquainted, for at least half an hour. The salad is delicious alongside new potatoes (cooked and served warm with butter and torn mint leaves), mixed leaves, fresh crusty bread, or other staples of a summer lunch. I’m afraid I don’t have a picture of the finished article – it was devoured too fast.