1/2 gallon water
1/2 cup non iodized salt
1/2 cup sugar
1/2 cup brown sugar
2 tbsp. lemon juice
2 tbsp. minced garlic
2 tbsp. cayenne pepper
Give it a good 12+ hour soak.

Thanks Josh, I'll give it a try.

Try this one. Simple and is REALLY good for trout and salmon.
8 cups water
2 cups soy sauce
1 1/2 cups brown sugar
1/2 cup sea salt or kosher salt (DO NOT USE IODIZED SALT. It will impart an unpleasant flavor)
1 1/2 tbsp granulated garlic
1 tbsp ginger

I suggest to freeze fish first - this will kill any parasites that may be in the fish meat.
Brine fish over night. RINSE fish after brine time and let dry for 1 hour.
I usually use alder chips and smoke only 2 pans of chips.
ENJOY

All methods or recipes are good because they are what individuals have developed. Mine is a simpler way because it decreases the smoking time while still imparting good flavor to the fish. Rather than a liquid brine, I use the old method we used on the farm to cure and smoke our hams and bacon. It is called Morton sugar Cure, which can be purchased in many grocery stores . It comes in a 5# blue paper bag. After filleting the fish, place it flesh side up on a cookie sheet with a lip on it. Rub the sugar cure over the entire surface and let it "cure" for several hours, 3-5 for sockeye salmon. This will desiccate (remove water) from the meat. Before smoking, totally remove all traces of the cure by rinsing and blotting. Smoke time will be reduced by the amount of water desiccated. DO NOT leave the sugar cure on too long or fail to remove it unless you like a strong salt taste. This has worked well for me for 80 years.

Thanks for recipes all, I guess I better get back up and catch some more fish, darn!!!

Good job finding big fish. Those are the ones we were looking for but couldn't find on our trip. Kind of a fun chaos to have on the boat by yourself isn't it?! Sounds like a great trip. Thanks for sharing the report.

Lots of great recipes, here's mine:

1/2 cup brown sugar
1/2 cup non-iodized salt (we use canning salt)
2 cups soy sauce
24 oz white wine
32 oz apple juice
1 cup honey
1 tsp onion powder
1 tsp garlic powder
1 tsp hot sauce (we use Tabasco)

The end result disappears fast. :-)

I've been through the brine methods for some time until I tried this.
1 part salt to 1 part brown sugar. Add pepper or whatever you like to taste but most important is to keep it simple.
Place fish on smoker racks and rub onto the flesh thoroughly.
Rinse.
Hickory smoke for 4-6 hours at 200. Adjust time and temp to your liking. When I lived in Alaska we cut fish into long strips and smoked it to a jerky like texture calling it "squaw candy"

Ahoy Mate! Thanks for the report on Hunters. I'm headed to Kettle Falls soon myself.
It's time to head to the Snake. I'm in Colville so I have a little farther to go.
Keep in touch.
Capt. Todd
First Light