Using a hand mixer on medium speed, beat the cream cheese in a small bowl until soft and very creamy. Add the salmon, sour cream mayonnaise, lemon juice, cilantro, chives, thyme, cayenne, and a ¼ tsp Kosher salt. Beat for 1 minute on medium-low until combined.
Place a rounded teaspoon of the salmon mixture on each cucumber slice and top with a shred of dill.
Notes
You can prepare the salmon mixture up to two days in advance and refrigerate in a sealed container. Slice the cucumber up to one day before you intend to assemble and serve.