Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
Brush each of the baguette slices with the olive oil and place them side by side on the baking sheet. Sprinkle lightly with salt.
Bake for about 5 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp.
In a medium bowl place the salmon, white beans, onion, celery, parsley, capers, lemon juice, olive oil and salt and pepper and toss gently to combine well.
Top the toasted bread with the mixture, or serve the salmon mixture in a medium serving bowl with the toasts on the side, and allow everyone to top their own bruschetta.
You’ll need about ½ pound of salmon for this recipe. For enough quickly poached salmon for this recipe, do this: Put 1/2 pound of salmon filet (with skin) in a pot, add cold water to cover plus 1 teaspoon of salt, cover the pot and bring to boil. As soon as it comes to a boil, turn off the heat leave it in the covered pot for 10 minutes. Remove from the liquid and cool completely in the refrigerator. Use your fingers to flake it into small chunks.