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.

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.