In the bowl of a food processor, add mayonnaise, sour cream, white wine vinegar, dill, salt, and capers. Process until the mixture is well combined. Place in the refrigerator until ready to serve.

Turn your oven’s broiler to High. Line a small baking sheet with aluminum foil or silicone mat. Place the salmon filets side by side on the lined baking sheet.

In a small bowl, mix together garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spice mixture evenly over the top of the two salmon filets.

Place the baking sheet in the upper third section of the oven and broil on high for approximately 5 to 7 minutes, or until salmon reaches desired doneness. Remove from oven and set aside to rest for 5 minutes. To remove the salmon from the skin, simply use a spatula to slide in between the fillet and skin. The fillet should come right off with the skin sticking to your liner in the pan!

Add approximately 1 tablespoon of the creamy dill sauce to one side of each slice of ciabatta. Top two slices with arugula. Add each salmon filet on top of the greens. Top with the other slices of bread (sauce-side down).