I like the basic 1 cup of coarse salt or sea salt and 1 cup of brown sugar in 1 gallon of water in a plastic bucket, soaked overnight. Then let dry for an hour forming the pedicle before placing them in the smoke house. I have used this on 100's of pounds of fish in the last 20 years. Then hot smoked with alder wood. 1 of the smaller fillets never makes it to the house. Lake trout waiting for smoking as I type.
What is your recipe?
