I would like to add a few things here.
Number one; Yes, Dry Brine is superior to wet brine. (It may take some experience to get your volumes of sugar/salt right and technique adjusted as well)
Number two; Carefully and quickly rinse each piece of fish after brining and dry each with paper towels immediatly. Any meat should touch as little water as possible, but it seems neccessary to rinse the fish briefly as the salt seems to pull some unpleasentries out of the meat that just has to be rinsed away (especially noticable when smoking Pink salmon). I use a knife to carefully scrape the water off the fish before I use the paper towels as paper towels are expensive. You can even lay the fish skin side down on black print newspaper then towel off as you lay the pieces down. Don't use color newsprint as there are toxins in the dye.
Number three; A light coat of brown sugar after towel drying adds a yummy sweetness to the fish, though it is messy as you will be pulling more moisture out of the fish. This is a good time to add a few spices as well if you want.

What I would like is a recipe using Honey instead of brown sugar. Seems the only way to use honey would be to dilute it with a little warm water or drizzle the honey over the fish while layering the fish in the dry brine. I have tasted honey cured smoked salmon before and it seemed better than mine cured in brown sugar. Happy eating all!