Step 1

Mix together all of the dill mayo ingredients and place them into the fridge.Preheat your Blackstone griddle to medium heat.

Step 2

Brush each salmon filet with olive oil, and then dust liberally with Midnight Toker and salt.

Step 3

Place the fillets on the griddle and cook until the internal temperature reaches 130°-135°, or until it reaches the temp that you prefer. Toast the buns.

Step 4

Remove the filets from the griddle and let sit for 5 minutes.

Step 5

Spread some of the aioli on the toasted buns, top with salmon filet, lettuce, and the other bun, and serve hot!