With a pair of tweezers, and a bit of patience, debone the fillet. Or be smart and purchase the fillet, already deboned, from your local fish market.
In a small bowl, mash the garlic, salt, parsley, sun-dried tomatoes and olive oil together with a fork.
Cover and refrigerate overnight.
Using a sharp knife, divide the salmon into thirds, cutting across the grain lengthwise. Cut through the flesh but be careful not to cut the skin.
Spread half of the garlic mixture over the salmon and into the slits.
Preheat the grill to low.
Place salmon directly on the grill, skin side down.
Close the lid and cook for about 10 minutes.
Spread remaining half of the garlic mixture on the salmon.
Close the lid and increase the temperature to medium.
Continue to cook for another 15 minutes, or until the flesh separates easily.
Remove salmon from the grill by inserting two spatulas between the skin and flesh. Lift the flesh, but leave the skin on the grill.
You may not be able to remove the entire fish, which is just fine. Simply “break” the fish into portion sizes and arrange on a platter of long grain and wild rice.
Serve immediately with fresh lemon wedges.