Now that all of you culinary experts have given me some excellent recipies for dry brining my salmon, And believe me, I do very much appreciate them, I'd also like some hints or recipies for pickled herring and pickled salmon.

have your salmon cut in to pieces without skin roll them in salt on rest them for several hour or overnight then rinse till clean.
equall parts white wine and rice vinager.heat rice vinger along with pickling spices till boiling.
in a wide mouth glass jar layer salmon/onion then mix wine and vinger togeather and pour into jar add sugar to taste then chill for several days this is a basic deal add/take away to your taste

Pickled Salmon.

1. Salmon skinned, bonned and cut into 1-2 inch pieces.

2. Pickling Salt

3. 1/2 gal. Water

4. 2 cups White vinegar

5. 1 1/2 T. Allspice

6. 1tsp. Mustard Seed

7. 1/2 cup Sugar

8. 1/4 tsp. Ginger

9. 1/2 cup of White Port Wine

10. White onioin sliced

11. 1 Lemon sliced.

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Cover Salmon in brine (3/4 cup pickling salt to 1/2 gallon water). Refrigerate 24 hours; drain.
Cover Salmon with white vinegar for 24 hrs; drain again.
In a large bowl , combine allspice, mustard seed, sugar, ginger and vinegar; mix untill well blended. Stir into stockpot; simmer mixture untill sugar melts. Cool and add wine. Put drained fish in jars and alternate a layer of fish, white onion, and lemon slices. Pour pickling mixture over fish. Refrigerate 10 days.

Here is one that worked for me a couple years ago:

You will need a large crock (I make Sauerkraut in mine as well) and pickling rock salt. Brine recipe above looks great.

1. Skin an bone all fillets and cut into strips.
2. Cover the bottom of the crock with rock salt. Add a layer of salmon.
3. Cover in rock salt and add another layer of salmon ... continue the process until crock is full or salmon is gone. Final cover of rock salt should be about half an inch thick.
4. Place a plate with a brick on top ... do this entire process dry - do not add liquid.

Here comes the time element ...

5. Put in your garage for six weeks! The salt/salmon will compress and liquid will form. Skim top occasionally if/as required.

6. At the end of six weeks, fill a large container with ice and add water. Remove salmon from crock, rinse salt off under cool water and place in ice water bath for 4-6 hours. I put the ice water mixture in the refrigerator so the ice didn't melt.

While this going on ...

7. Mix brine mixture (vinegar, sugar, allspice, pickling spices, etc).
8. Cool in the refrigerator - you do not want this warm.
9. Wash, dry and sterilize the crock.

After 4-6hour of ice bath:

10. Cut up large white onions. Lots of them. Remove salmon from bath and dry with towels.
11. Layer white onions in bottom of crock, then salmon, then onions, etc. Finish with layer of onions on top.
12. Add plate and large brick to compress layers.
13. Pour cooled pickling brine into crock. Hopefully it will cover all layers
14. Put crock in garage for 2 more weeks!

At the end of two weeks:

15. Remove and pack in pint/quart jars (cover salmon and onions with mixture from the crock). Store in refrigerator. Give pint jar to each of your neighbors (I had one give it back telling me he just didn't have the courage - I probably shouldn't have told him how I made it) ...

Thanks to all who replied with the recipies. I know it took some time and effort to post them here. Now I'm going to prepare some .Can't wait till it's done!!!!

I got a book from K-Mart, they still carry it. It's called "Cleaning and Cooking Game Fish" From the "Hunting and Fishing Libary"
It's got some good resp. on all differant processes of cooking, canning, smoking, pickling and Lox curing all types of fish.
Well worth the 12 dollars