Here is a recipe we have been using for 30 years with very few changes. We originally used it for large rainbow trout but now use it for salmon.

In a five gallon bucket;
1 Gallon Water
2 Cups Salt (I use regular table salt)
2 Cups Brown Sugar
(heres where it gets wild!)
4 tablespoons Garlic Powder
8 Tablespoons Onion Powder
2 ounce bottle of Mapeline
1 1/2 cups Karo Corn Syrup (We picked this up from some old man on the Columbia)
Mix it all up real good. Add filets. I have found that cutting to the skin (not through) about an inch apart really gets the brine in. The longer you leave em in the saltier they get. 6 hours is the minimum and 12 the max. Air dry one hour. Braise with honey if you like and then pepper heavily. Smoke til done, 6 to 12 hours depending on wind and weather. I've been using cherry for smoke as I have a friend who is lathing a lot of bowls.

------------------
Give a man a fish and he eats for a day. Teach a man to fish and he will spend the rest of his life drinking beer on a boat.