Salmon equilibrium brine

[MudFarm]

Thought this would be the best place to ask. This will be my first time smoking fish but have plenty of experience brining pork bellies/chicken/etc. Anyone have a good equilibrium brine recipe for salmon? I have two very large filets off a fresh lake Michigan salmon so I want to try a candied version and something more basic. I was thinking of hot smoking and serving these warm for my son's upcoming birthday party. I appreciate any recipes or advice.

Thanks,
Justin

 

[old sarge]

Wish I could help.  Gave you used the search feature?  Also check the posts for seafood/fish.
https://www.smokinitforums.com/index.php?topic=3157.0

 

[MudFarm]

Wish I could help.  Gave you used the search feature?  Also check the posts for seafood/fish.

I did read through a bunch of old posts so I have some ideas on spices, I'm just more of an equilibrium brining type of guy for consistency. I'll probably calculate my own recipe based off what I found here. Thanks.

 

[old sarge]

Please check the link I added later.  Suffering from covid here so my thinking is all muddled. Wishing you luck.

 

[Dave in AZ]

https://meatgistics.waltons.com/topic/5239/lox-or-cold-smoked-salmon/27?_=1659766471922

Heres my thread on this on another forum with a ton of info abd research and results