You can use leftover grilled, baked, or sautéed salmon to make this as a sandwich filling or as a dip for crackers or bagel chips.
Place salmon in a Dutch oven, and add water to cover by 1 to 1 1/2 inches. Cover Dutch oven, and bring to a simmer; simmer 10 minutes. Remove from heat, and let stand 5 minutes. Transfer salmon to a large bowl. Cool fish, and flake.
Fold in mayonnaise, sour cream, and lemon juice. Stir in remaining ingredients. Cover and chill 30 minutes.