Dry Brine Timing Question

I've done the sockeye filets for 3 to 4 hours; adjust timing for thickness and skin-on. You can always do a quick rinse and test by pan searing a small piece to check for salt level. If you find that it seems to salty just soak in ice water for a while and retest.

I'll try that. I think last time I let them go 8 hours. Thanks!

Pete S.,
I usually let mine go overnight, but I cut way back on the salt in the brine. I used to use a 1 to 1 ratio salt and sugar, but got complaints that the Salmon was too salty if I didn't time the brine just right. That can be hard to do because of the variation in the thickness of the cuts, and type of Salmon.
Over the years, I experimented and found that an overnight brine using 1/4C Course Hawaiian Sea Salt to 1C Dark Brown Sugar turns out smoked Salmon that is not salty at all, and adds a slight sweetness to the finished product.
Make sure you use glass, or a non reactive metal to do your brining.

That was more like it!

I used the 2:1 salt/sugar dry brine philosophy. I let it brine 3 1/2 hours (not very thick filets). I rinsed them off and let them dry on a rack for about 2 1/2 hours. 90 minutes in the smoker at just under 200 degs and they were perfect.

Thanks for the tips, guys.

As soon as one of them cooled off enough, it went into some cream cheese & dill spread. It got rave reviews at the poker game Saturday night.