Introduction
Directions
- Heat oil in a medium-high heat deep skillet and add bacon. Cook until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
- Cook the salmon on the pre-heated 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.
- Cut roll length-wise and spread bottom half with Dijon mustard. Layer salmon, sliced avocado, red onions and top with 2 slices of bacon. Spread mayonnaise over the top half of bun and assemble.