Gently break apart cooked salmon filet with a fork and place in plastic or glass bowl. Add sliced celery, sliced green onions, and finely chopped dill and gently combine.
Mix together dressing ingredients in smaller bowl, then gently fold into salad, being careful not to over-mix. Salad should be chunky. Chill 30 minutes or up to a few hours. Serve slightly cold. This would probably keep overnight in the fridge, but it won't last that long.