Last weekend I smoked some Trout and some Salmon, I used a basic brine and Hickory wood and they were way to salty. Yesterday I smoked some Sockeye Salmon and I cut the salt in the brine in half and it was still salty. Now I do like my salt but this was too much. I am wondering if it is the Hickory that is giving it that salty taste? When I buy smoked fish at a smokehouse it is not near as salty as mine. Anyone have a idea?