My 2 cents on smoking salmonids
kosher salt, brown sugar, maple syrup if you want, and water. throw in some dry spices too, garlic powder, 5 spice, a few dash s of nutmeg even a bay leaf.... the possibilities are endless... as for the quantities of each you'll have to search that or experiment some, but 2 cup salt to 1 cup sugar per gallon water rings a bell, again keep experimenting with brine times... it is easy to get carried away with too much salt and too much smoke... with my little chief one pan of chips was all you needed for a batch of fish (i used to do rockies, rainbows, and kokes). consider doin the fish whole and processing them afterwards(especially if they are small), you can salvage all meat off a fish easily once smoked. air or pat dry prior to smoking. it doesnt need to be billowing smoke all the time. let it go till your preferred level of dryness is achieved. I liked it pretty dry.
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Smoked fish
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