Allow the cream cheese to sit at room temperature for about 1 hour.
In a bowl, mix the cream cheese, salt, and pepper.
Cut the salmon into roughly 1.5-inch squares.
Roll a dime-width sphere of the cheese mixture.
Wrap the salmon around the cream cheese ball.
Repeat until all the cheese and salmon are used.
Insert a decorative skewer into the salmon ball to mimic a lollipop.
Thinly slice the red onion.
To plate, place the salmon lollipops with the stick side up on a platter. Sprinkle around red onion, capers, and microgreens to garnish.
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