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At my house leftover salmon will have been seasoned with Szeged Fish Rub (affiliate link) so I highly recommend adding about ½ teaspoon of that to the dressing if your salmon isn't seasoned with it.
Start by flaking the salmon apart with a fork. You want rather largish chunks, since it will get broken up a bit more when you're mixing it.
Put chunks of salmon into a bowl that's large enough to hold all the salad ingredients.
Whisk together mayo, Newman's Own Olive Oil and Vinegar Dressing (or other low-sugar vinaigrette), fresh lemon juice, celery seed, Beau Monde seasoning, 2 teaspoons dried dill weed or 2 tablespoons chopped fresh dill, and salt and pepper to taste to make the dressing.
Wash and dry celery, then cut into slices about ¼ inch thick.
Wash and dry green onions, then slice into thin slices.
Add sliced celery and green onions to the flaked salmon in the bowl and stir gently to mix.
Add dressing and gently combine with salad ingredients.
Chill salad for 30 minutes if you can, or longer chilling time is fine.