8 cloves garlic, minced 1 teaspoon salt 1/4 cup parsley, chopped 2 Tablespoons sun-dried tomatoes, minced 1/4 cup olive oil 4 salmon filets
Sprinkle salt over minced garlic on a cutting board and crush with the side of a knife blade until salt is absorbed.
In a small bowl, combine garlic, parsley, tomatoes and oil, mixing to blend. Cover bowl with plastic wrap and refrigerate for 4 hours or over night.
Cut two lengthwise slits in flesh of salmon and rub half of tomato mixture into slits and over top of filets.
Place salmon, skin side down, on a hot grill and grill with lid down for 5-10 minutes depending on thickness of filets. Spread remaining tomato mixture over filets and continue to cook until done. Filets are done when salmon flakes easily.