Unlock the secret to perfectly flaky, tender, and juicy grilled salmon with this bold lemon-herb brine. The mouthwatering salmon makes an easy and delicious weeknight dinner.
Table of Contents
Easy Salmon Brine
The secret to this grilled salmon recipe is all in the brine. Make it, and you will see how it truly transforms the fish. The brine is just a simple mix of five pantry-friendly ingredients that creates salmon that’s incredibly tender, juicy, and bursting with fresh, bright flavor.
The result is perfectly flaky salmon that never turns out dry. Serve the salmon over rice, salads, or pasta; you can’t go wrong with this restaurant quality seafood recipe. Whether you’re new to grilling or a seasoned pro, this foolproof recipe is sure to impress every time.
Ingredients & Estimated Cost:
Here is everything you need to make this grilled salmon recipe, as well as some simple substitutions.
- ¼ cup sea salt ($0.27) – Salt is key for the brine as it draws the moisture into the salmon to keep it moist during the grilling process. Use kosher salt as a substitute.
- 4 quarts of water ($0.00) – The base of the brine. Filtered or tap water will work.
- 1 lemon ($0.50) – Adds a fresh citrus taste to the salmon. I prefer fresh lemons, but you can use two tablespoons of lemon juice if you do not have a fresh lemon.
- ¼ teaspoon whole peppercorns ($0.07) – Adds a subtle kick without overpowering the dish. Use a pinch of ground black pepper as an alternative.
- 3 sprigs of fresh parsley ($0.05) – The parsley complements the zesty lemon flavor. You can use ½ teaspoon of dried parsley instead of fresh.
- 6 salmon fillets ($25.40) – The star of the recipe. Salmon is rich in taste and perfect for grilling.
How To Make Lemon Grilled Salmon
Make the brine, brine the salmon, grill, and serve. Let me show you how.
- Boil the sea salt and water in a small saucepan.
- Add three quarts of water and the lemon, peppercorns, and parsley to a brining container.
- Add the hot salt water to the container and allow the liquid to cool to room temperature.
- Place the salmon in the brine and chill in the fridge for one to two hours.
- Set the skin-on salmon fillets on the grill, skin side down, and grill for four to five minutes.
- Flip the salmon to the other side and grill for another four to five minutes.
- Remove the salmon from the grill and let it rest before serving. Garnish with lemon slices and fresh herbs.
Recipe Tip
For the best results, ensure the brine is completely cooled before adding the salmon. If you brine the salmon in warm water, it can start cooking the fish too early, which will then affect its texture and tenderness. Let the brine chill in the fridge if needed to cool it down faster before adding the salmon to soak.
Grilled Lemon Salmon
Recipe Cost 26.29 Serving Cost 4.38Equipment
- small saucepan
- Measuring cups and spoons
- mixing spoon
- gas grill
Ingredients
BRINE:
- ¼ cup sea salt
- 4 quarts of water
- 1 lemon sliced
- ¼ teaspoon whole peppercorns
- 3 sprigs of fresh parsley
SALMON:
- 6 salmon filets about 6 ounces each
- Salt and pepper to taste
- Lemons for serving optional
- Fresh herbs for garnish optional
Instructions
BRINE:
- Add sea salt and 1 quart of water to a small saucepan. Bring the salt mixture to a boil and stir. Remove from heat.
- Add the remaining 3 quarts of water and the remaining brine ingredients (lemon, peppercorns, and parsley) in a brining container or resealable bag.
- Add the hot salt water to the brining container and allow the mixture to cool to room temperature. You can place the brine in the refrigerator to accelerate the cooling process.
- Once the brine has cooled, add your salmon to the mixture and place it in the refrigerator for 1-2 hours.
- Remove the salmon from the fridge and pat it dry with a paper towel.
GRILL:
- Oil the grates and preheat your grill to medium-high heat. (450°F) to prevent sticking.
- Place the salmon fillets on the grill, skin-side down, if they have skin. If your fillets don’t have skin, place them on the grill with the presentation side down.
- Grill the salmon for about 4-5 minutes per side, depending on the thickness of the filets. Avoid overcooking to prevent the salmon from drying out. The salmon should be opaque and flake easily with a fork. An internal temperature of 120-125°F will give you a medium-rare filet, and 145°F is well-done.
- Once cooked, remove the salmon from the grill and let it rest for a few minutes.
- Serve the grilled salmon with lemon wedges on the side. If desired, you can also garnish it with fresh herbs, such as parsley or dill.
Notes
Nutrition
Grilled Salmon with Brine Recipe FAQs
Frozen salmon works with this recipe. Just be sure the salmon is fully thawed before brining it.
There is no need to rinse the salmon. Instead, quickly pat it dry with a paper towel to help the salmon sear while it is on the grill.
This depends on how well done you want the salmon. I like it well done, so I cook it until it is 145 degrees F. For medium-rare, cook the salmon until it reaches an internal temperature of 125°F.
More Grill Recipes
Here are a few of my other favorite recipes for more easy grilling recipes.
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