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Cook The Bacon In A Large, Deep Skillet Over Medium-High Heat Until Evenly Browned, About 10 Minutes. Drain The Bacon Slices On A Paper Towel-Lined Plate. Preheat An Outdoor Grill For Medium-High Heat And Lightly Oil The Grate. Evenly Coat The Salmon With The Olive Oil. Cook The Salmon On The Preheated Grill With The Skin Side Down For About 5 Minutes Before Flipping And Cooking On The Other Side Until The Skin Can Easily Be Lifted Off The Flesh, About 5 Minutes More. Flip The Salmon Once More And Continue Cooking Until The Salmon Flakes Easily With A Fork, Another 2 To 3 Minutes. Whisk The Mayonnaise, Dill, And Lemon Zest Together In A Small Bowl; Divide Between 2 Of The Toasted Bread Slices. Top Each With 1 Portion Of Cooked Salmon, 2 Tomato Slices, 2 Bacon Slices, 1 Lettuce Leaf, And A Remaining Slice Of Toasted Bread.
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