Salmon BLTs with Lemon-Dill Mayonnaise

1. Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
2. In small bowl, stir mayonnaise, dill, and lemon peel until mixed; set aside. With tweezers, remove any pin bones from salmon. Sprinkle salmon with salt and pepper.
3. Place salmon, skin side down, on hot grill rack. Cover grill and cook until salmon is opaque throughout, 10 to 12 minutes, without turning over. (When done, instant-read thermometer inserted horizontally into center of fillets should register 145°F.) Meanwhile, place bread on grill rack with salmon and cook about 1 minute on each side, until lightly toasted. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin.
4. Spread lemon-dill mayonnaise on 1 side of toasted bread slices. Place 1 lettuce leaf, folding to fit, on each of 4 bread slices. Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces bacon, and second bread slice.

Reprinted with permission from The Good Housekeeping Test Kitchen Grilling Cookbook © 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.