You can serve the salmon lightly cured (gravadlax-style) or gently seared. For quick sear: heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Season the salmon lightly with 1/4 tsp salt and a pinch of pepper. Sear skinless side down for 2–3 minutes until golden, flip and cook 30–60 seconds (salmon should remain slightly rare inside). Remove and let cool to room temperature, then flake into bite-size pieces. For a no-heat option: thinly slice the raw salmon against the grain into small pieces and use immediately (ensure sushi-grade).

Make cream cheese mixture

In a medium bowl, soften 4 oz cream cheese by stirring with a spoon or whisk until smooth. Add 1 tablespoon lemon juice, 1 tablespoon finely chopped dill, 1 sliced scallion (reserve a few slices for garnish if desired), 1 teaspoon chopped capers, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix until evenly combined and smooth. Taste and adjust lemon, salt, or dill to preference.

Combine salmon and filling

Fold the cooled flaked (or thinly sliced) salmon into the cream cheese mixture gently so the salmon remains in small chunks or ribbons. Do not overmix — you want distinct pieces. If mixture seems too stiff, add up to 1 teaspoon olive oil or 1/2 teaspoon lemon juice to loosen for spreading.

Assembly & Serving

Toast baguette slices lightly if desired. Spoon or pipe (~1–2 tablespoons) the salmon-and-cream-cheese mixture onto each slice or cracker.

Garnish each topped piece with a small sprig of dill, a reserved thin slice of scallion, and a few capers if you like. Add a light grind of black pepper and an optional tiny drizzle of extra virgin olive oil over the canapés.

Serve immediately with lemon wedges on the side for guests to squeeze over the salmon. Keeps well chilled for up to 24 hours if prepared in advance (store filling separately from toasts/crackers to avoid sogginess).