Like the salmon of capistrano

I'll be leaving the great sea of the internet for awhile, and Im dimantaling all previous email accounst, but this recipe is too good too good to go to waste. I first had this at Mr. Kurt Raeder's home, and many times since, all of which were absolutley fabulous. Try this PLEASE!
> > THIS RECEIPE IS FOR A 1 1/2 TO 2 # SALMON FILLET:
> > 8 LARGE GARLIC CLOVES
> > 1 TSP SALT
> > 4 TBSP FINELY CHOPPED PARSLEY
> > 2 TBSP FINELY MINCED SUN DRIED TOMATES
> > 1/4 CUP OLIVE OIL
> > CHOP GARLIC (I USUALLY USE GARLIC PRESS) FINELY, SPRINKLE WITH SALT &
> GRIND
> > WITH THE FLAT OF A KNIFE OR SPOON. COMBINE PARSLEY, TOMATOES & OLIVE
> OIL.
> > STORE IN REFRIDGERATOR. I USUALLY PREPARE THE DAY BEFORE AND STORE IN
> > SMALL JAR.
> >
> > PREP. OF SALMON - CUT WITH SHARP KNIFE IN A CROSS HATCH PATTERN BUT
AVOID
> > CUTTING THROUGH COMPLETELY. FILL CUT LINES WITH ABOVE MIXTURE. THIS
CAN
> > BE DONE 1-2 HOURS BEFORE BBQ'ING.
> >
> > YOU CAN BBQ ABOVE ON THE GRILL BUT I USE CEDAR FENCE BOARD. CUT THE
> CEDAR
> > BOARD TO FIT YOUR BBQ GRILL/SALMON FILLET. IMERSE THE BOARD IN WATER
FOR
> > AT LEAST 4-6 HOURS. I USUALLY DO IT THE NIGHT BEFORE. TAKE BOARD OUT
> > SHORTLY BEFORE BBQ'ING AND PLACE PREPARED SALMON FILLET ON IT.
> >
> > I USUALLY HEAT UP BBQ TO FULL HEAT & WHEN I PUT CEDAR BOARD ON, I REDUCE
> > HEAT TO 1/2 TO 3/4 HEAT AND PUT COVER DOWN. I CHECK TO ENSURE BOARD
DOES
> > NOT CATCH FIRE BUT THIS SHOULD NOT HAPPEN IF WOOD PROPERLY SOAKED AND
> HEAT
> > TURNED DOWN. DEPENDING ON BBQ HEAT FACTOR THE FILLET WILL BE DONE TO
> > PERFECTION FROM 25 - 40 MINUTES. (THE TIMING WILL DEPEND YOUR BBQ
> > THEREFORE CHECK OCCASSIONLY WHEN YOU DO THE FIRST TIME) KEY IS KEEPING
> LID
> > DOWN SINCE SALMON BAKES AND BBQ'S AT THE SOME TIME. ENJOY.