Pat the salmon dry with a paper towel and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon skin side down on the heated skillet and cook for 5-7 minutes until the salmon easily flips. Flip and continue cooking for 2-3 more minutes until fully cooked and flaking easily with a fork. Let cool, then remove and discard the skin and flake the salmon into bite-sized pieces.

In a large bowl, whisk together the remaining 3 tablespoons olive oil, greek yogurt, lemon zest and juice and dill.

Add the flaked salmon, capers with brine, chopped celery and green onions on top and toss gently until everything is well coated.

Chill for 30 minutes if desired before serving.