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What You Need:

• 1 lb salmon, grilled, (or 14 oz canned salmon)
• 2 cups penne pasta
• ½ cup mayonnaise
• 1 tsp spicy brown mustard
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• ⅓ cup chopped green onions, including the green tops
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh dill (or ½ teaspoon dried dill)
• 2 stalks celery, chopped fine
• 8 drops (more or less to taste) favorite hot sauce
• salt and black pepper to taste

How to Make It:

1. Brush salmon with olive oil and heat grill to medium-high heat.  Grill salmon fillet flesh side down for about 3 to 5 minutes (you'll know when it's ready because it will release easily from the grill), then flip and grill skin-side down until cooked through, about 4 to 6 more minutes.  Remove salmon from the grill with a spatula between the flesh and the skin, leaving the skin stuck to the grill; set the salmon aside. 
2. Cook pasta according to directions on the box, draining well (reserving cooking water) when just cooked al dente, not soft.
3. While pasta is cooking, flake the salmon into a large bowl, then add the remaining ingredients and toss together.
4. When pasta is cooked and drained, add the still hot pasta to the salmon mixture and mix again until combined.  If mixture appears a bit dry, take a few tablespoons of the reserved pasta water and toss in, adjusting until you like.  Add more salt and pepper if desired.
5. Refrigerate covered for about 30 minutes before serving.
6. Makes 4 servings.