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 to allow the flavors to meld.
The recipe assumes that the canned salmon contains salt. If it doesn't, add ½ teaspoon 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, and diced red onions.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 (such as Frank's).You can substitute Greek yogurt for mayonnaise if you'd like. But mayonnaise is tastier and creamier. Greek yogurt is a bit too tangy, in my opinion. Another option is to use sour cream.