Step 1: Cook the Salmon

1. If using frozen fillets, thaw according to package instructions.
2. In a skillet over medium heat, melt coconut oil or heat olive oil.
3. Lightly season the salmon with sea salt (optional).
4. Place the salmon fillets in the skillet, skin-side down.
5. Cook for 4–5 minutes, then flip and cook another 4 minutes.
6. Remove from heat and let cool for 5 minutes.
7. Flake the salmon gently with a fork into bite-sized pieces.

Step 2: Prepare the Vegetables

1. Dice the cucumbers and celery into small, uniform pieces.
2. Chop the green onions and set all vegetables aside in a large mixing bowl.

Step 3: Make the Dressing

1. In a separate bowl, whisk together:
2. Olive oil
3. Lemon juice
4. Coconut milk
5. Dill
6. Pressed garlic (if using)
7. Sea salt
8. Mix until smooth and creamy.

Step 4: Combine and Serve

1. Pour the dressing over the chopped vegetables and toss until well coated.
2. Add the flaked salmon and gently fold it into the mixture.
3. Chill for 15–20 minutes before serving for best flavor.
4. Serve cold, garnished with extra dill and lemon wedges if desired.

💡 Tips for Success:

1. For extra crunch, pat cucumbers dry or salt and drain before adding.
2. Store components separately for meal prep and mix just before eating.
3. Want a creamier texture? Use only the thick part of chilled coconut milk.