Sounds like a good recipie Sky.

Here is mine:

6 cups of water
1/2 cup of salt
1 cup of brown sugar
1 tbsp soy sauce
2 tbsp worchestershire sauce
pinch of garlic powder (fresh crushed if you have it...and you can put it on your salmon during the smoke too!!)
I also cheat and put in a tbsp of liquid smoke.

I usually end up making a double or quad. batch and soak the fish 8-12 hrs. I smoked the Lk Wa sockeye longer than I normaly would and it turned out great.