Open the can of salmon and drain it into a fine mesh strainer. Rinse briefly under cold water to remove excess sodium, then press gently with a fork to squeeze out the liquid. Set the drained salmon aside in a small bowl and break it into small flakes with your fork.

Scoop the avocado flesh into a separate small bowl. Add the lemon juice and salt. Mash with a fork until you get a spreadable, slightly chunky consistency. Taste and add a pinch more salt if needed. The lemon juice keeps it bright and slows browning.

Lay the crackers out on a plate or small cutting board in a single layer.

Spread a generous amount of mashed avocado onto each cracker, going nearly to the edges so every bite has some.

Spoon a small amount of flaked salmon on top of the avocado on each cracker. You do not need to press it in, just nestle it on top.

Sprinkle sesame seeds over the assembled crackers and add a small pinch of black pepper if you like. Serve right away while the crackers are still crisp.