If you are using a can of salmon, simply drain it and transfer the flaked salmon to a bowl and add the smoked paprika and salt to taste. Skip the cooking salmon steps!

Pat your salmon fillet dry with a paper towel. It's fine to use one with skin on or off, just know that if you are using skin on you will peel it off after you cook it. Sprinkle the fillet with salt generously and the smoked paprika.

Let the pan warm up for a few minutes on medium high heat. Add the butter and let it melt and swirl in the pan (this should go quickly with your pan quite hot). Add the salmon fillet skin-side down (if using skin on) and cover with a lid to steam and cook for about 3 minutes.

After three minutes check on the salmon, if it's a thinner piece it may already be lighter in color and cooked through. Flip it quickly onto the other side and cook for another minute with the lid on the pan. If your salmon is cooked through (you can test by poking it with a finger, it should feel quite firm, or you can stick it with a knife and see if it is opaque orange all the way through). If you are not pregnant and can eat the salmon a rare then cook to your preference! take it off the heat and let it cool down.

In a bowl mix together the cream cheese, dill, scallions and pepper. You will have way more cream cheese spread than you need for these toasts, but save it for later and eat it on bagels or sandwiches (or make more salmon toasts!).

Cut your bread and toast it.

Once the salmon has cooled enough to touch use a fork to gently break it up into pieces. Taste and sprinkle with a little more smoked paprika or salt if needed.

Spread a couple tablespoons (or whatever amount you like!) on the toast and top with about 1/4-1/3 of the salmon. Top with cucumber slices and a squeeze of fresh lemon juice.