Easy Grilled Salmon (with a brine)

Name: Easy Grilled Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 140 min
Ingredients: ¼ cup sea salt; 4 quarts water (divided); 1 lemon (sliced); ¼ teaspoon whole peppercorns; 3 sprigs fresh parsley; 6 salmon fillets (about 6 ounces each); Salt and pepper to taste; Lemon wedges (for serving if desired); Fresh herbs (for garnish if desired); vegetable oil (for oiling grates)

By Jillian Wade

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// UPDATED May 29, 2026

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This grilled salmon uses a simple brine to keep the fish moist and well-seasoned, then cooks quickly on the grill for a tender, flaky result.

Overhead view of grilled salmon fillets garnished with lemon slices and fresh herbs on a white serving platter.

Close-up of grilled salmon topped with lemon slices and fresh herb garnish on a serving platter.

Grilling salmon gives it a wonderful flavor and texture. We cook the filets directly on the grill grates to give them authentic grilled flavor and grill marks, while keeping them tender and juicy in the middle.

If you are looking for quick and easy fish recipes, this one will not let you down. Try oven-baked salmon for another simple, tasty way to prepare it.

Recipe Tip
Grilled Salmon Ingredients
How To Make Grilled Salmon
Recipe FAQs
Grilling Salmon at Higher Altitudes
Easy Grilled Salmon Recipe
Storage Instructions
Make Ahead Tips

Recipe Tip

You’ll get perfectly grilled salmon with this recipe and these simple tips.

Buy thicker salmon fillets. These will grill better than thin tail pieces.
Let the brine cool completely before adding the salmon. If the water is too warm, it can start cooking the salmon before it is on the grill.
Brine the salmon for at least 1 hour. This will help keep the salmon from drying out on the grill.

Grilled Salmon Ingredients

Ingredients for grilled salmon including salmon fillets, sea salt, water, lemon, parsley, peppercorns, and vegetable oil.

Sea salt is the foundation of the brine. It seasons the fish throughout and helps the salmon retain moisture during cooking. Kosher salt can be substituted if needed, though you may need to adjust the amount slightly.
Water creates the base of the brine. Dividing the water allows the salt to dissolve quickly in the heated portion, then cool more quickly once combined with the remaining water.
Lemon adds a bright citrus flavor that beautifully complements the richness of salmon. Lime slices can be used for a slightly different flavor profile.
Whole peppercorns bring subtle warmth to the brine without overpowering the fish. Cracked black pepper may be substituted in a pinch.
Fresh parsley adds fresh herbal notes. Fresh dill, thyme, or rosemary can be used for a different flavor variation.
Salmon fillets are the star of the recipe. Wild-caught salmon offers a rich flavor, while farm-raised salmon tends to be slightly milder and more buttery. Both work well.
Salt and pepper season the exterior before grilling and add another layer of flavor.
Lemon wedges add a fresh burst of citrus right before serving.
Fresh herbs such as parsley or dill create a beautiful presentation and add fresh flavor.
Vegetable oil helps prevent sticking and makes it easier to remove the salmon from the grill.

How To Make Grilled Salmon

To start the salmon brine, bring the sea salt and 1 quart of water to a boil in a medium saucepan. Remove the pan from the heat once it starts boiling.
Add the remaining water, lemon, peppercorns, and parsley to a brining container or a resealable bag.
Pour the hot salt water into the brining container and allow it to cool to room temperature.
When the brine has cooled, add the salmon and refrigerate for 1 to 2 hours.
After that, remove the salmon from the refrigerator and pat it dry with paper towels.
Get your grill ready by oiling the grates. Then preheat it to about 450 degrees F. If the salmon filets have skin, place them skin side down on the grill. If they do not, place them presentation side down.
Grill each side for 4 to 5 minutes, depending on the thickness of the salmon. When the filets are ready, they will become opaque and flake with a fork.
Once they are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes before serving.

Recipe FAQs

Can I use frozen salmon?

Yes, but make sure it is fully thawed before placing it in the brine.

Should I leave the skin on the salmon?

I prefer to leave the skin on as it creates a barrier on the grill, protecting the fish from the direct heat, making it easier to grill.

How do I know when the salmon is done?

The fish should flake easily, be moist in the center, and look opaque. Use a meat thermometer to check the internal temperature. It should be at 145°F.

What should I serve with this?

Some of my favorites include this Copycat Outback Bread, this Cheesy Broccoli Cauliflower Casserole, these Yukon Gold Mashed Potatoes, and this Rotini Pasta Salad.

How long does it take for the brine to cool?

If letting it sit at room temperature, it takes about 10 to 15 minutes. To speed up the process by a few minutes, place it in the refrigerator.

How do I keep the salmon from sticking to the grill?

The key is to oil the grates, then preheat the grill. Adding the salmon filets once they are nice and hot will prevent them from sticking. Do not put salmon on the grill when it is cold.

Why should I brine the salmon if it’s already getting seasoned?

Brines are great for infusing flavor. It penetrates the fish, giving you flavor throughout. Adding salt and pepper before grilling gives it a little more flavor on the outside.