Lightly rub salmon with 1 tsp olive oil and season with salt and pepper.
Combine sliced cucumbers, red onions, ½ tbsp dill, ½ tbsp parsley, white wine vinegar, salt and pepper.
Mix well and allow the cucumbers to macerate and weep their water. Set aside for later.
In a small bowl combine cream cheese, 1 tbsp olive oil, 1 tbsp dill, ½ tsp parsley, lemon juice, lemon zest, salt and pepper. Mix well and set aside.
Toss the sliced baguette with 1 tbsp olive oil, salt and pepper.
Now grill the salmon. Grill 3-4 minutes on each side until desired doneness. When salmon is almost done put the baguette on the grill and toast until golden brown. About 1 minute per side.
When time to assemble. Smear the cream cheese onto the crostini and top with the drained cucumber salad. Serve with the grilled salmon and enjoy!