Waynezee, brine recipe as follows. 1 qt cold water
1/3 cup kosher salt
1/2 cup brown sugar
I also put a little fresh course ground black pepper in the brine
optional, 1.2 cup birch or maple syrup. (I have not used the syrup in my brine yet)
Mix brine ingredients together well and put fish fillets in a none reactive container,( if they have skin place skin side down) that will allow it to lay flat, pour the brine over the fish. If the brine doesn't cover the fish mix another batch. The fish should be covered and not touching each other. How long you brine depends on the thickness of the fillets but in any case a minimum of 4 hours in the fridge. [B](I like thick large skin on fillets, preferably King if you can find it.) The thicker the salmon the longer the brine process. ( I brine for 8 to 12 hours). When you are done brining pat the fillets dry and place on a rack and dry for 2 to 4 hours until they develop a shiny skin, if you have a ceiling fan, beneath it is an ideal place to dry the fillets.
(I have an electric Bradley digital smoker and I can control the temp pretty well. The smoking recipe I use calls for slowly increasing temperatures. It takes 4 hours. Start at 120 degrees for 2 hours, then increase to 140 for an hour and finish at 175 for the final hour. It is important not to smoke at too hot a temp or you will develop a lot of white albumin bleed on the meat. Always put water in the drip pan to keep the temp down if you still have trouble put some ice cubes in the pan with the water. After the first hour in the smoke, start basting your fish with the pure maple syrup or Birch syrup, I bast about every 15 minutes. The basting will also remove the white albumin from the fish if it forms, it usually does. When done, place your fish on a rack until cool, at least an hour and then refrigerate. Of course you can use your own smoking recipe if you want, I just put mine down with the brine recipe.)