While the above recipe also sounds good, mine is:

1 cup non iodized salt
1 cup brown sugar
2 cups white wine - get something reasonably good - if you wouldn't drink it, don't smoke with it.
1 tbsp garlic
1 tbsp dried onion, or about 1/4 cup minced onion
Water to fill a large mixing bowl.

Slice the fish into above 1/2 inch slices, and brine for about 8 hours. The above mixture is good for all of an 8 lb steelhead, or about 1/3 of the fish I usually catch. :-)

Rinse and let dry for an hour.

Smoke until it's at the consistency you like. Tends to take about 8 houts in my smoker.

Serve with a nice micro brew and wheat thins or triscuits.
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Hm-m-m-m-m