Preheat the oven to 350 degrees.
Cut the baguette into ¼th – ½ inch slices, you should get between 30 and 35 slices. Then arrange on a baking sheet.
Spray both sides with a little olive oil. Then bake at 350 degrees for about 9 minutes, flipping halfway through, until golden and crisp.
Remove from the oven and set aside to cool.
In a medium-sized mixing bowl add 8 oz of softened (not melted) cream cheese. Add in dill, lemon juice, crushed garlic, and a pinch of salt and pepper. Mix until well combined.
If desired, spoon into a piping bag and set aside.
Once the crostini bread has cooled arrange the slices on a serving platter.
Divide the salmon equally among the crostini, placing one slice on top of each.
Use either two spoons or the piping bag to place a small dollop of the cream cheese mixture on top of each piece of salmon.
Garnish each crostini with a few capers and a sprig of fresh dill.
Serve and enjoy!