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personally i do, takes it to a whole new level. it takes nothing away from the taste of the salmon, but enhances it. you dont want to overpower it but i will use a brine or dry mix of kosher and brown sugar and rinse off before smoking.
A brine is not needed, but it can really enhance the flavor of the fish...
When brining or curing the salmon, be sure to dry it off and let it set long enough for the pellicle to set. The is the sticky protiens that from on the surface and allow smoke particles to adhere to the flesh better...
I have tried a wet brine, a dry brine, and I finally settled on no brine for my salmon. The brining produces too much of a salty taste or too sweet for my taste buds. Whatever floats you boat, give it a try to find what you like. It's all good my friend.