Take 1/4 cup of sea salt for each 0.22 gal. of water (1 liter of water) and let the fish soak overnight (minimum 8 hours). Use glass, plastic or ceramic container for soaking ( but never wood or metal). Place fish in the solution, being careful to insure that the fish is completely covered with the brine. Store it in the refrigerator. The just caught salmon or trout can be soaked for just 2 hours.
For the quick frozen salmon or trout you can try the expanded brin dip recipe to make the fish taste rich:
In 1/2 hour before the smoking take the fish container from the refrigerator and open it. What to do next? Here is the Russian fisherman's directions how to smoke salmon or trout. This easy-to-make smoke direction will give you delicious results.