This is a delicious and flavorful way to cook salmon. The salmon is stuffed with garlic, italian parsley, and sundried tomatoes and it is soooooo good! We've made it a couple of times already this summer and I can't get enough of it.
Lynn Kestle gave my mom the recipe and it's from a Canadian pamphlet called "BC's Best Salmon Recipes". The recipe is by Canadian BBQ champion, David Veliacic, and it is called "The Only BBQ Salmon".
1 salmon fillet, about 1 1/2 lbs (preferably skin on)
a couple of large garlic cloves
1 tsp. kosher salt
4 Tbsp. finely chopped fresh parlsey (never, ever use dried!)
2 Tbsp. finely minced sundried tomatoes
1/4 cup olive oil
Mince the garlic cloves as fine as you can get it. Sprinkle salt over the garlic and grind together with the flat part of the knife (see picture below). This makes the garlic finely crushed/chopped so you don't get any huge chunks while you're eating.
Combine with the chopped parsley, tomatoes and olive oil and store, covered in the refrigerator overnight. Or in the case of my family, use right away because we don't want to wait to eat. It's fine!
Prepare the barbeque and oil the grill to prevent the salmon from sticking, or use a cedar plank which you have soaked in water to prevent it from catching fire.
With a sharp knife cut two lengthwise slits in the fillet being careful to cut to, but NOT through the skin or the bottom of the fillet.
Spread half the garlic mixture over the fillet and into the slits. Place skin side down on the grill and grill at low temperature. Close the lid. Barbeque for 10-15 minutes.
Spread the remaining garlic mixture over the fillet, close the lid and increase the temperature to medium. Cook for another 15 minutes or until the flesh separates into natural moist sections when pressed with a fork.
Enjoy warm or at room temperature-ish!