Line a sheet pan with parchment paper. Slice salmon on bias as thinly as possible. Arrange salmon on parchment. Coat with herb mixture on both sides.
Place a second sheet of parchment paper over salmon and another sheet pan on top; press down with two heavy cans. Refrigerate for at least 1 hour. Serve with cracker bread and crème fraîche or sour cream. Garnish with fresh dill.