Drain the salmon. Transfer to a small bowl. Flake with a fork.
Add the black pepper, mayonnaise, Dijon mustard, and (if using) hot pepper sauce. Mix well.
Mix in the capers and scallions.
Serve immediately, or cover and chill for an hour to allow the flavors to meld.
Video
Notes
The recipe assumes that the canned salmon contains salt. If it doesn't, add ½ teaspoon of kosher salt to the remaining ingredients.
I like to add capers and scallions to the salad, but you can use lots of other things. Over the years, I tried and liked chopped olives, chopped cucumber pickles, diced celery, diced red onions, and chopped cilantro.
You can also add chopped eggs for a super filling and delicious meal - but then add a bit more mayonnaise.
Another tasty addition is to add a few drops of hot pepper sauce.
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. They keep quite well actually - just make sure to give them a quick stir before you use them.