In order to study the quality changes of Mylopharyngodon piceus salted at different brine concentrations,taking Mylopharyngodon piceus as the experimental object, the quality changes of Mylopharyngodon piceus meat were analyzed and compared at different salt concentrations (7%, 10%, 13%) during salting for 48 h. The results showed that the range of pH changes was small in the whole salting process, but it generally showed a downward trend, and decreased with the increase of brine concentration. In the salting process, the water content of fish meat decreased with time, and decreased as the brine concentration increased, and the change of salt content in the fish meat was opposite. The free amino acids of fish meat were lost during salting. The thiobarbituric acid-reactive value (TBA) showed a trend of decreasing and then increasing in the salting process, and the increasing salt concentration would accelerate the oxidation degree of fish fat. The results of total viable counts (TVC) and total volatile basic nitrogen (TVB-N) showed that the samples of Mylopharyngodon piceus meat salted at the three brine concentrations all met the fresh standard within 48 h, and the higher the concentration, the better the effect. The results of sensory assessment showed that the sensory score of fish decreased with the increase of salting time, and the best quality was obtained when the fish was salted at 7% brine concentration for 4 h. The research results provided theoretical guidance for Mylopharyngodon piceus processing.