In a wet brine try apple juice instead of water.

In a dry brine that I use for a sweeter version, I'm doing 6 parts sugar to 1 part salt. Comes out pretty dry but pretty sweet. Usually save that one for 3 month old freezer fish or the occasional river coho or winter steelhead that makes its way home. But it sure maskes the "fish" flavor with sugar quite well, but not something to distribute to your diabetic friends/family.