After opening the canned salmon, drain thoroughly and pat dry with paper towels to remove excess liquid and prevent a watery, diluted salad that overpowers the creamy mayo base.

Toss diced red onion with a pinch of sea salt and lemon juice 5 minutes before mixing to soften its bite and infuse it with bright, acidic flavor that complements the rich salmon.

The prepared horseradish provides sharp heat, so use it sparingly (start with ½ teaspoon) and let the lemon juice and Dijon mustard be your primary flavor drivers for a well-balanced, sophisticated taste.

Use a gentle folding motion when combining ingredients to keep salmon flakes intact and maintain textural contrast with the crunchy celery and capers for a more elegant, restaurant-quality presentation.

Refrigerate the finished salad for at least 30 minutes to allow flavors to meld and the mixture to firm up, making it easier to scoop and perfect for meal prep that lasts 3-4 days.