Preheat your oven's broiler to high. Season the salmon filets with kosher salt and freshly ground black pepper, then place them on a foil-lined baking sheet. Broil the filets for 5 minutes on one side, until the top is golden and slightly charred. Carefully flip the salmon and broil for another 5 minutes until fully cooked and flaky.

In a large skillet over medium heat, cook the bacon pieces until they're crispy, about 6-8 minutes. Transfer the bacon to a plate lined with paper towels to drain excess fat.

While the bacon cools, toast the slider buns cut-side up on a baking sheet in the oven for 2-3 minutes until golden brown.

In a small mixing bowl, combine the mayonnaise with finely chopped chipotle peppers in adobo sauce. Stir until smooth and adjust spice level as needed.

Spread chipotle mayo on the bottom half of each toasted slider bun. Layer on crispy bacon, fresh spring mix, and slices of Roma tomatoes. Top with the other half of the bun.

Serve assembled sliders on a platter and enjoy warm or at room temperature.