I just got coho out of the smoker last night from this recipe and it is really good. Brine is 2 cups salt, 2 cups sugar and 32 oz of salmon berry juice. (I can’t remember if I added water or not – if you don’t have enough liquid, add more juice would be my suggestion!) Mix brine and then put about 1/2 thick strips of coho salmon in for 50 minutes. I didn’t rinse the strips after taking out of the brine. Smoke fish