The effects of salt concentrations (12 and 25 percent) during the time period of 6 and 12 hours at ambient temperature on the quality characteristics, microbial and fatty acid composition of Persian sturgeon fish fillet (Acipenser percicus) were studied. Increase the salt content resulted in a significant increase in total volatile nitrogenfrom 6.05 to 8.25 mg, peroxide value (PV) from 1.16 to 2.27mekivalan and thiobarbitoric acid (TBA) from 0.67 to 1.10 mg. The total countof bacteria, mold, yeast and salt-loving bacteria after 12 hours and adding 25% salt increased significantly (P<0.05).Fatty acid profile also changed during salting. Monounsaturated fatty acids in fresh fish were 65.64 /100gthat decreased to 41.58/100 g fillet in samples salted after 12 hours in 25% salt.