A wet brine I use, that turns out great:

*3 large cans of apple juice concentrate
(each can makes 1/2 gallon of juice)

*1 gallon of water
*4 cups brown sugar
*1 1/3 cup deionized salt

smoke with alder.
For springers use above, for steelhead, and fall chinook, I will add 1/4 cup of terryaki, and table spoon of garlic.

Cut fillets in thirds or fourths, marrinate over night or longer(keeping brine cool) rinse fillets before smoking. Turns out great wink