Dry Brine for Smoked Salmon

2 cups sugar
1 cup brown sugar
1/4 cup salt
1/4 cup lemon pepper

Mix together, rub salmon fillets, put in large ziplock bag or plastic container with lid, sprinkle remaining brine mixture over fillets, refridge. overnight, lay fillets on freezer or waxed paper for about 2-3 hours. fillets should be glazed and tacky, smoke with alder and hickory chips.
we tried this with about 4-6lbs. of salmon and smoked it for 3-4 hours.