Smoking salmon: Wet brine vs Dry brine

I've been using a dry brine recipe for smoking salmon, and it works great, but I wonder what others use.

I'm interested in trying a wet brine but don't know where to start. What ratio of water/sugar/salt? Any other ingredients? Do I need to let it dry to form a pellicle?

Looking forward to your input. Thanks!

Here's what I've been useing on the cutthroat trout I've been
Catching out of pyramid.

Enjoy!
http://marinatemebaby.com/2014/05/09/smoked-fish-brine-recipe/
-4est

Ive used wet brines a few times just to end up with really salty fish. Still trying to find the perfect way to smoke salmon/ other fish. So far it looks like a cold smoke would be best but it seems a little complicated

The brine I just pulled off for my sturgeon would work for salmon. 14 cups water, 16 oz brown sugar, 8oz kosher salt, 4oz tamari, 4 bay leaves, Tbls peppercorns, Tbls onion powder, 3oz fresh chopped garlic.
Brine overnight, dry and smoke.  Good smokin' to ya'

Here's what I've been useing on the cutthroat trout I've been
Catching out of pyramid.

Enjoy!
http://marinatemebaby.com/2014/05/09/smoked-fish-brine-recipe/
-4est

Sounds good. How long do you dry on the racks between brining and the cooking process?

Here's the recipe I've been using FYI:

http://forum.cookshack.com/eve/forums/a/tpc/f/2101038883/m/216105633

I find that brining salmon fillets for more than 5 hours results in a rather salty fish. Dry at room temperature for at least six hours.

Here's the recipe I've been using FYI:

http://forum.cookshack.com/eve/forums/a/tpc/f/2101038883/m/216105633

I find that brining salmon fillets for more than 5 hours results in a rather salty fish. Dry at room temperature for at least six hours.

Yes, I've wrecked a few batches and it is heartbreaking because it could've tasted so good.