1. Preheat barbecue to high. When hot, oil the grill.
2. Pat salmon fillets dry with paper towel. Brush with olive oil and season with salt and pepper. 
3. Place salmon fillets on barbecue grill, skin-side down, and cook 3 to 5 minutes. Turn fillets over and cook another 3 to 5 minutes. Remove skin, turn once again, and cook 2 or 3 more minutes until a meat thermometer inserted into the centre of the fish reads 63ºC (145ºF). Remove from heat and set aside.
4. Cut rolls in half, brush with a little olive oil, and grill on both sides. Set aside.
5. Mix mayonnaise, dill, basil, and lemon zest together in a bowl.
6. Spread mixture evenly onto rolls, add salmon, and top with red onion, tomato, and romaine lettuce. 

To serve with Stefano Faita’s kale slaw, click here.