Turn on your oven to 450 degrees. Line a rimmed baking sheet with aluminum foil, dull side up.

Debone the salmon if needed and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cut the salmon into four portions as equally as you can.

Roast the salmon for 8 to 10 minutes, or until it is light pink. While the salmon cooks, make the cream cheese spread. 

In a small bowl, stir together the 3 ounces of cream cheese, 2 tablespoons of creme friache, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Chop the fresh dill and chives to yield 2 tablespoons of each, and stir into the cream cheese mixture.

Slice the 1/2 red onion and the 1/2 cucumber. these can be as thick or thin as you like, just be sure to have enough for four sandwiches.

Once the salmon is baked, spread the cream cheese mixture on the split ciabatta rolls and add a salmon portion to each roll and top with cucumber, arugula, and red onion slices.