Combine all marinade ingredients in a container. Coat the salmon in the marinade and marinate for 4-6 hours.
Preheat the oven to 375°F.
Remove the salmon from the marinade, dry with paper towels and sprinkle with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes.
Heat a skillet over medium heat. Add the bacon and cook, flipping once, until crisp. Transfer the bacon to a paper towel-lined plate, let cool, then roughly chop.
Combine all of the vinaigrette ingredients in a blender except the oregano. Blend until smooth, fold in the oregano and season to taste.
In a large bowl, toss together the lettuces, bacon, eggs, roasted tomatoes, olives, blue cheese and vinaigrette. Divide between plates and top with salmon fillets.