Well it's that time of the year where my smoker sits on the front porch for a couple of months. That is to smoke a majority of the salmon I catch in the rivers. Sometimes this gets to be a pain in the butt, that's waiting 8-10 hours for the basic brine.

I was playing around a little bit for a quick brine and I found one that works pretty well. It sure tastes good. Not sure on how long the fish will actually last in the refrigerator. Here is what I did.

Mix 1 cup Brown sugar with 1 cup rock salt.
Lay fillets skin side down on some of the mixture and the rest goes on the meat. I marinated the fish for about 3 hours and then smoked it using 2 pans of alder chips for about 8 hours. The salmon turned out great.

"DOES ANYONE OUT THERE HAVE A QUICK BRINE RECEIPE THEY WOULD LIKE TO SHARE"