I disdain the Brine method of curing. The dry cure is in my experience far superior.Also the Chinook is the preferred fish because of it's higher fat content,resulting in the best flavor.
On a large thick filet cut slits every 2 inches on the backside for better
cure penetration.
Place the fish in a non-metalic dish and salt completely. Repeat with about one half the amount of plain sugar.Sprinkle moderately with dried Tarragon and Dill Weed.Turn occasionally.When liquid forms rub the remaining salt & sugar to dissolve completely.The amount of salt you use determines the rate of cure..
After about 6-8 hrs.the flesh should be firm to the touch and ready.
Rinse under warm faucet water.Put back incontainer-cover with water and put ba
ck in refr.for

one hour. Drain.Pat dry.Let air dry overnight.Ready to smoke.
Use alder chips.