Flake the cooked salmon into small bite-sized chunks, and place in a medium sized bowl.
Place the jalapeno, scallions, and olive oil in the food processor and process until the vegetables are finely chopped. Add the mayonnaise and salt and pepper and process again until well combined.
Add half of the dressing to the salmon and toss to combine. Taste and adjust seasonings as desired.
Notes
This recipe has instructions for poaching salmon, but if you have leftover grilled or roasted salmon, you should feel to use that – it will have a bit more firmness and variance in texture than the poached, which is pretty soft and silky.