BBQ Salmon

8 large cloves garlic chopped
1 tsp salt
1/4 C finely chopped fresh parsley
2 Tbsp minced sun-dried tomatoes
1/4 C olive oil
1 1/2 lb salmon fillet (the kind with skin still on one side)

*Sprinkle garlic with salt in shallow dish; mash together with blade of knife. Combine with parsley, sun-dried tomatoes and olive oil in bowl. Mix well. Let stand, covered, in refrigerator for 8 hours or longer.
*Cut 2 lengthwise slits to, but not through skin, of fish with a sharp knife. Spread 1/2 garlic mixture over fillet and into slits. Place salmon skin side down on greased grill rack in covered grill. Grill with lid down over low heat for 10-15 minutes; spread with remaining garlic mixture. Cook with lid down over medium heat for 15 minutes or until fish flakes easily.