1. DICE THE PICKLES
Try and hold the pickle together while you do this. Slice the pickle four times lengthwise, then rotate the pickle 90 degrees and slice twice lengthwise. Then chop the pickle starting at one end crosswise. This will dice it into small pieces.

2. DICE CELERY
Take each celery stalk and starting about half an inch from the narrow end cut strips lengthwise toward the wide end. Do this for both stalks of celery. Then put the two stalks of celery next to each other and cut crosswise beginning at the wide end working your way toward the narrow end (which hasn’t been cut into strips). This makes dicing the celery fast and efficient.

3. DRAIN THE SALMON
Open each can, and while holding it over the sink, press the loose can lid down into the can and turn the can upside down in order to drain the juices out.

4. COMBINE INGREDIENTS
In a large bowl or re-sealable container add the canned salmon, mayonnaise, diced pickles, diced celery, black pepper, and dill. Mix with a fork until evenly combined.

5. SERVE
Our family likes to eat salmon salad on crackers- or see below for some other ideas.

OPEN FACED SALMON MELTS
In a toaster oven or broiler toast the English muffins well. Remove from toaster and add salmon salad. Top with thinly sliced cheese or avocado. If topped with cheese, return the muffins to the oven briefly to melt the cheese. Makes about 10 English muffin half melts.

STUFFED GRILLED CHEESE SANDWICHES
Prepare grilled cheese sandwiches as you normally would. Once the cheese is well melted, separate the two slices of bread and stuff the sandwich with salmon salad. Place the sandwich on a plate and cut it in half. Makes about four large sandwiches.