Combine all of the marinade ingredients in a bowl. Add the salmon and marinate overnight or for at least 4 hours.
Place the cucumbers in a heatproof bowl. Bring the vinegar, sugar, salt, and water to a boil in a small saucepan and pour over the cucumbers. Cool.
Preheat the oven to 350°F.
Place the eggplant on a baking sheet and roast until very soft and caved in, 20-30 minutes. Scrape the eggplant flesh into a blender, along with the remaining baba ganoush ingredients. Blend until smooth, adding water as necessary to reach desired consistency. Season to taste.
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil, lemon juice, mint, cilantro, and dill.
Arrange the salmon on a baking sheet, discarding excess marinade. Roast for 12-15 minutes, until cooked through.
To serve, divide the herbed farro between plates. Top with a salmon fillet and baba ganoush. Serve with pickles, pepperoncini and lemon slices on the side.