As I mentioned in another thread, I dry brine with brown sugar and kosher salt. After brining in the fridge overnight, the filets are rinsed, patted dry, then put back in the fridge until pellicle #1 forms. The filets are then painted with maple syrup, and put back in the fridge until pellicle #2 forms. That's when they go in the smoker. I think the maple syrup really brings out the salmon flavor, and gives a nice rich taste. So perhaps it's the sweet, whether you use brown sugar or maple syrup, that does the trick.