From: http://www.smoking-meat.com/july-2010-smoking-salmon.html Brining the SalmonBrine recipe
1 gallon of cool water (bottled is best)
1 cup of kosher salt
1 cup of brown sugar
1/4 cup of lemon juice (fresh squeezed is best)
2 TBS of Jeff's naked rib rub
Pour 1/2 gallon of water into large plastic or glass mixing bowl (non-reactive). Add salt and stir until water is returned to clear. Add brown sugar and Jeff's rub and stir until the sugar is dissolved. Add lemon juice.
Place fish in large flat container that is about 3 inches deep and pour the brine over the fish with remaining 1/2 gallon of water making sure fish is completely submerged in the liquid. Use a zip top freezer bag full of ice cubes to keep the salmon submerged if necessary.
Brine fish in refrigerator for about an hour per pound of fish minimum. The fish I just smoked was right at 2 lbs and was in the brine for about 2 hours and 15 minutes