For the buttery crumb topping, preheat oven to 350ûF. Drop garlic into a blender or the feed tube of a processor. Add bread, butter and parsley. Process until uniformly fine. Spread topping in a thin layer on an ungreased baking sheet and bake, uncovered, 15 minutes, turning with a spatula every 5 minutes until golden brown. Set aside while chowder is prepared. Mix salmon into chowder and heat 1 minute. Ladle into 4 bowls and top with buttery crumb topping.