Agreed! In my receipe posted above, you use less salt but brine longer to achieve the same amount of denaturalization of the proteins and water extraction. The result is a sweeter smoked fish with the use of less salt.

Sugars are hydrophilic, so a longer brine bath with less salt & more sugar will also result in a moister end product.

Any brine receipe can be tweaked like this by reducing the salt and adding to brining time.