Fish brines for smoking

Here's a recipe for "Sweet Teriaki" fish smoking brine which I like and use a lot.  I have this recipe on a spreadsheet so I can easily adjust the quantities of each ingredient to produce whatever amount of brine I want, just by entering the total quantity I want.  The quantities shown below will produce 4 cups of brine.

2.75 cups of water
.9 cups of teriyaki sauce
1/3 cup molasses
.9 cups brown sugar
4.3 oz. salt

This recipe produces a brine which has a moderately high concentration of salt - about 60 degrees Salometer.  Consequently, you don't need to leave fillets in the brine very long. I leave fillets from 8"-12" kokanee in the brine for 1.5 hours, fillets from 14"-15" inch fish for 2 hours, and 15"-18" fish for 2.45 hours.  Thick fillets from larger fish need to be left in the brine for somewhat longer times.

Thank you, pete.  Are you using plain teriyaki sauce or sweet teriyaki?  I think I might like this one more than the kids, but who knows?  Their tastes change by the hour.

Thank you, pete.  Are you using plain teriyaki sauce or sweet teriyaki?  I think I might like this one more than the kids, but who knows?  Their tastes change by the hour.

I use plain teriyaki sauce.

Thanks, Peter.  The oldest Grandkid instructed me to smoke a few hunks prepared with your teriyaki brine.  And here I thought it might be too refined for young palates.