Using an immersion blender, combine 1 large egg, 1 cup avocado oil, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and a pinch of salt in a tall cup. Place the blender over the egg and blend for 1 minute until emulsified. Store the mayo in the refrigerator.
Preheat your griddle to medium heat. Add the bacon and cook slowly until crispy, letting the fat render out. Leave the bacon grease on the griddle. While the bacon is cooking, spread a thin layer of mayo on each salmon fillet and season generously with Blackstone Blackened Steak Seasoning. Once the bacon is done, place the salmon in the bacon grease on the hot griddle and cook for 3-4 minutes on each side or until the salmon reaches your desired doneness.
If you prefer, toast your bread. Spread mayo on each slice, then layer with butter lettuce, salmon, bacon, tomato, and avocado. Season with salt and pepper to taste. Serve and enjoy!
