8 cloves garlic, finely chopped

1 teaspoon salt

1/4 cup finely chopped fresh parsley

2 tablespoons minced sun-dried tomatoes

1/4 cup olive oil

1 and 1/2 pounds salmon fillet, boned
Get something bowl-like from wherever you keep the bowl-like things and mash up the garlic in it, mix with the salt, parsley, tomatoes, and oil and mix well. You can’t use the stuff now so put it in the fridge and wait til tomorrow.

Heat up your grill and use some mesquite wood… otherwise you just have bbq salmon and then whats the point? Ok now with the skin side down make two cuts down the length of the fish, make them deep cuts but not all the way through. Dump about half of the stuff you put in the fridge last night over the side with the cuts. Now put the salmon skin side down on the grill. If you haven’t made the grill non stick yet you’ll be sorry. Cook for about 5 to 10 minutes and turn the salmon over. Dump the rest of the stuff on the salmon and try not to put the fire out. Cook another 5 to 10 minutes and eat.