***if you're smoking the salmon, after rinsing the brine and patting dry, return to the fridge for a second hour uncovered. this forms a lite skin on the flesh that helps retain moisture when smoking
*if you're lucky enough to have a stash of flash frozen salmon the wet brine technique is a great way to thaw the fish. 1C sugar, 1-2T salt dissolved a few cups warm water. then add lots of cold water, mix, and add salmon till thawed.