Pat salmon dry, brush with olive oil, and season with salt and pepper.
Heat grill pan over medium high heat and add salmon. Cook about 4 minutes on each side, until salmon feels firm to the touch.
Remove to cutting board and cut salmon into small squares.
Spread pesto mayo on both sides of lightly toasted slider buns.
Top each bun with ½ slice of bacon, a tomato round, salmon square, and half a piece of butter lettuce. Place tops of rolls on top.