Adjust an oven rack to just a few inches from the broiler and turn the broiler on high heat.
Lay out the sliced bread on a baking sheet. Spread with butter or drizzle with olive oil.
Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Remove.
Over medium low heat in a cast iron skillet, toss caraway seeds until fragrant, 1-3 minutes.
In a food processor, cream mascarpone cheese and toasted seeds.
Transfer to a bowl and stir in olive oil and a pinch of sea salt.
Arranging on a platter as you go, spread toasted bread with mascarpone spread. Add salmon.
Squeeze fresh lemon juice lightly over top and drizzle of olive oil.
Garnish with fresh dill sprigs and season with salt and pepper to taste. Enjoy!