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Brine the salmon: In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
Preheat the broiler to high. (Make sure the oven rack is positioned so the salmon is approximately 6 inches from the heating element.)
Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with ½ teaspoon kosher salt (evenly divided among the fillets) and fresh ground pepper.
Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Serve spritzed with lemon wedges or with sauces like Chimichurri, Dill Sauce, or Lemon Caper Sauce.