Prepare the salmon: Season your salmon fillet with salt and pepper. Heat a non-stick pan over medium-high heat with a drizzle of olive oil. Cook the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until it flakes easily with a fork. Let it cool slightly, then break it into large chunks.

Slice the cucumbers: Use a mandoline or sharp knife to slice your cucumbers into thin rounds. If you prefer less water content, sprinkle them with a pinch of salt and let them sit for 10 minutes, then pat dry with paper towels.

Prepare the red onion: Slice the onion as thinly as possible. If you find raw onion too strong, soak the slices in cold water for 5 minutes to mellow the flavor, then drain well.

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, and minced garlic. Season generously with salt and pepper. Taste and adjust as needed.

Assemble the salad: In a large bowl, combine the sliced cucumbers, red onion, and fresh dill. Pour about two-thirds of the dressing over the vegetables and toss gently to coat.

Add the salmon: Arrange the mixed greens on your serving plates if using. Top with the dressed cucumber mixture, then add the salmon chunks. Drizzle with the remaining dressing and sprinkle with capers if desired.

Final touches: Garnish with extra dill and a wedge of lemon. Serve immediately for the best texture and flavor.