You are in luck. My father smoked salmon for 50 years. I have done so for 35 yearas. Here is the easiest and the best "brine" ever.

Mix rock salt and brown sugar. Ratio of 6 parts salt to one part sugar. You may vary to suit taste. more sugar if you like it sweet .

Put an inch of the dry mix in bottom of glass bowl or plastic tub. Do not use metal. Place a layer of fish on top of the mix.

Cover each piece of salmon with rocksalt/sugar mix - NO WATER -NONE!!! Repeat layers until the bowl is full.

Leave fish covered for two to four hours. Thinner pieces need less time. If the fish has been frozen it needs less time than if fresh.

Use only nice bright fish. That old saying about it's good enough to smoke is nonsense. Garbage in garbage out!

Remover from mix and rinse thoroughy.

Refrigerate overnight.

Smoke.

I have done literally dozens of reciipes and this is by far the easiest and I think the best.

I am constantly asked for my smoked saolom recipe, and have provides smoked salmon for several wedding and receptions. The guests alwasy rave about it.

This recipie makes a mild - not too salty - fish. If you like a real salty smoked salmon, simply leave it in the mix an extra hour.