Basic Fish Brine

Yield: 1 servings

Skin on fish fillets / or -whole salmon
4 ga Water [16 L]
5 lb (8 cups) salt [2.5 kg]
1 lb Dark brown sugar [500 g]
1 1/2 c Lemon juice [375 ml]
2 tb Liquid garlic
2 tb Liquid onion

 Here's a recipe I've used with great success. From Home book of Smoke
Cooking Meat, Fish & Game by Jack Sleight and Raymond Hull.

Use a plastic or glass container. Disolve salt first, then add other
ingredients and mix thoroughly. Options--tabasco sauce or dill or use
honey or blackstrap molasses instead of brown sugar. I will usually
boil 1 gallon of water to help disolve the salt. then puree lemon
juice, fresh onions and garlic and add to brine. Then add 3 gallons
ice cold water and stir. Brine according to the following guidelines

Fillets: 1 lb-----1 hour 1-2lbs--2 hours 2-3lbs--3 hours etc.
Whole---estimated size of one fillet

  Keep fish submerged and weight with plate if necessary. Rinse fish
thoroughly after brining. Allow to dry on racks in a cool, airy place,
screened from flies while the pellicle forms. Smoke over low heat
150-250 degrees until fish flakes easily. I prefer to use alder
 chunks or chips. Apple, cherry, or other mild hard fruitwood may be
 used.