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

This grilled salmon comes off the grill tender, flaky, and packed with flavor thanks to an easy brine that keeps every bite juicy.
Prep Time5 minutes
Cook Time15 minutes
Brine Time2 hours
Total Time2 hours 20 minutes
Course: Main Dish
Cuisine: American
Keyword: grill recipes, salmon
Servings: 6 people
Author: Easy Budget Recipes

Equipment

  • Small saucepan
  • Large container or resealable bag
  • measuring cups and spoons
  • Knife
  • Cutting board
  • Grill
  • Grill tongs or spatula
  • instant-read thermometer

Ingredients

Brine

  • ¼ cup sea salt
  • 4 quarts water divided
  • 1 lemon sliced
  • ¼ teaspoon whole peppercorns
  • 3 sprigs fresh parsley

Salmon

  • 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
US Customary - Metric

Instructions

Make the Brine

  • In a small saucepan, combine the sea salt with 1 quart of water. Bring to a boil and stir until the salt dissolves. Remove from heat.
  • In a large container or resealable bag, add the remaining 3 quarts of water, sliced lemon, peppercorns, and parsley.
  • Pour the hot salt water into the container and let the mixture cool to room temperature. You can refrigerate it to speed this up.

Brine the Salmon

  • Once cooled, add the salmon to the brine. Refrigerate for 1 to 2 hours.
  • Remove the salmon from the brine and pat dry with paper towels.

Grill the Salmon

  • Preheat the grill to 450°F and oil the grates.
  • Place the salmon on the grill skin side down. If the fillets are skinless, place them presentation-side down first.
  • Grill for 4 to 5 minutes per side, depending on thickness. The salmon should turn opaque and flake easily with a fork. 120 to 125°F for medium rare, and 145°F for well done.
  • Remove from the grill and let rest for a few minutes.

Serve

  • Serve with lemon wedges and garnish with fresh herbs if desired.

Notes

Storage Instructions

Refrigerator

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Freezing

Allow the salmon to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 2 months.

Thawing

Transfer frozen salmon to the refrigerator and allow it to thaw overnight before reheating.

Reheating

For the best texture, reheat on the grill over medium-low heat for several minutes.
You can also reheat in a 350°F oven for 3 to 5 minutes or until warmed through.

Make Ahead Tips

The brine can be prepared up to one day in advance and stored in the refrigerator.
The salmon can be brined earlier in the day and grilled shortly before serving.

Nutrition

Serving: 1fillet | Calories: 247kcal | Carbohydrates: 2g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 4823mg | Potassium: 864mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg