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I've been tinkering with smoking fish for years. I finally nailed the recipe. Here is some smoked steelhead.
Recipe: This is a wet brine recipe
1/2 gallon water with 1.5 cups brown sugar and .5 cups kosher salt
Place fish (salmon, steelhead etc) in brine for 20 hours
Remove fish and rinse quickly. Don't soak.
Let dry on a drying rack for 12 hours in the fridge to form a pellicle
Smoke with apple or cherry wood at 160 degrees for 2-3 hours
Brush on a 50/50 mixture of apple juice and brown sugar (or maple syrup) one time the last half hour.
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