Brush salmon fillet with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and brush the grilling rack with oil. Grill the fish for 5 minutes on each side, or until the fish is almost cooked through. Remove to a plate and allow to rest for 15 minutes. If baking, preheat oven to 400° F. Place rack in center if oven. Bake fish 15-20 minutes until it is flaky and almost cooked through. Remove from oven and allow to rest. With a fork, remove the skin and flake the fish into 24 small pieces.
Cut each slice of pumpernickel bread with a 1 1/2-inch round cookie cutter. Spread a small amount of Wasabi Horseradish Cream Sauce over each round. Place the salmon over the Wasabi Horseradish Cream Sauce and top with a sprig of fresh dill. Serve at room temperature.