This is such a nice salad to take to a potluck, or serve at a special holiday meal. Ask your butcher to slice your boneless filet into 4 oz slices. This is a nice portion of salmon for any meal, and perfect for this salad.
In a skillet over med heat place 1st 6 ingredients. Place salmon skin side down. Bring to a simmer, then reduce heat to low. Cover pan. Allow to poach for 5-7 minutes or until salmon flakes easily with a fork.
Remove from skillet onto a plate lined with paper towels to absorb liquid. Reserve the capers with a slotted spoon; place on paper towels also.
In the meantime, bring 4 qts of water in a 5-6 qt stock pot or dutch oven. Cook pasta according to pkg directions. Drain off cooking water and rinse with cold tap water. Drain well and pour into a large bowl.
Remove skin from salmon and discard. Break up salmon into bite size pieces and put into bowl with pasta. Put capers in same bowl.
Put 1&1/2 cups mayo in medium bowl. Add lemon juice, zest and S&P. **You may want to add a tablespoon of chopped fresh dill, or 1 teaspoon of dried dill. Stir together till blended well.
Pour over salmon and gently fold together until pasta and salmon are coated. You may have to add the other 1/2 cup of mayo.