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Smoking the fresh atlantic salmon we get in the midwest I found it better to do a dry rub.  Not sure of the proportions but I use brown sugar and canning salt (I think it's 1/4 and 1/2 cup), heap it on the flesh side of 1 filet and put another filet on top, making a stuffed fish.  Wrap in plactic wrap and put into a pan in the refrigerator overnight (leave the ends open to allow the juices to get out of the fish).  Then I rinse well with cold water the next day, sprinkle some dill for appearance and let them skin over, then smoke 2 hours at 180-190 degrees with my home grown cherrywood.  My wife likes it hot, I like it cold.  Either way it's better than brining.  I found brines added too much water.  Maybe for cold smoking which is what the others are likely talking about, but your smoker is a hot smoker like my weber.    

Message Thread:

• salmon smoking - brines and methods acadinak Jun 17 2004
  • brine PatrickH Jun 17 2004
  • smoking salmon stevesch Jun 17 2004
  • Kodiak Blue Ribbon Lox AlaskanAuthor Jun 17 2004
    • brine doesn't add water to fish stevesch Jun 18 2004
      • Thanks for the tips acadinak Jun 21 2004
    • Dry, not wet MAT Jun 18 2004