Place a Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.

Add butter to the bacon fat. Once melted, add onion and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 more minute until fragrant.

Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux.

Slowly whisk in the broth until smooth. Bring to a simmer, then add the potatoes, 1 tsp salt, and 1/2 tsp pepper.

Reduce heat to maintain a gentle simmer. Cook, partially covered, for 10-12 minutes, or until potatoes are tender.

Reduce heat to low. Slowly stir in the heavy cream. Add the cubed salmon and cook gently for 3-5 minutes, until the salmon is opaque and flakes easily. Do not boil.

Remove the pot from the heat. Stir in the fresh dill, parsley, and lemon juice. Taste and adjust seasoning. Serve immediately, garnished with the crispy bacon.