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Bring a saucepan of water to a boil. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Peel and set aside.
Combine oil, mayonnaise, dill, mustard, capers, lemon zest, lemon juice, salt, and pepper in a small bowl; stir with a whisk.
Toast bread in a toaster oven or over a grill pan. Spread lemon-caper aioli evenly over each slice. Arrange salmon slices evenly over each slice of bread. Slice eggs into segments and divide evenly among bread slices, followed by cherry tomatoes. Garnish with fresh dill.