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In a medium bowl combine red onion, cream cheese, capers, dill and lox.
Peel cucumbers leaving strips of skin, then slice into ½ inch thick slices. With a melon baller scoop out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the slice.
Spoon about 1 tablespoon of the salmon mixture into each cup and transfer to a platter, garnish with more dill.
Cucumber cups can be assembled up to 24 hours ahead of serving. Just keep them chilled in an airtight container until ready to serve.