do u get very many salmon in saskabush?..lol (j/k)
i use to wet brine mine but i found that the flavor didnt penetrate the meat as well as a rub...when u rub it, the salt in the mixture draws out some of the moisture in the fish....
my basic rub is... 3 parts brown sugar, 1 part pickling salt...garlic powder,onion powder,lemon pepper,fresh cracked black pepper... u can add your favorite spices..
lay the filets skin side down in a plastic container or similar, cover with rub (i lay the fish in a single layer), wrap or cover the container for a minimum of 18 hours depending on the thickness of the fish....when u are ready to smoke, rinse lightly with water, lay on some kind of rack with a fan gently blowing on them to form the pellicule... i smoke with a combo of apple and maple.
when the salmon is done smoking heres what i do... i peel all the skin off of the meat, and then i remove all of the dark (grey/brown) meat...this is the lateral line, where all the contaminants(sp?) are and what gives fish its most fishy taste...