Problems smoking salmon
So, I have a UDS that I made over a year ago now. I love it, and I've become pretty confident about my cooking skills with it. I've smoked whole fish in it before with good results but today was the first time that I tried salmon fillets. After reading all of the good reviews about "thirdeye's" recipe, I decided to go with that. I mixed up my brine/paste and followed the instructions closely. The flavor was fantastic but they were CRAZY SALTY! What do you guys with more experience than myself think that I did wrong. I washed off the fillets just as he told me to. The only deviation that I am guilty of committing was that I used granular salt instead of kosher salt. But would that make that big of a difference? I'm excited to try again but thought I would pool your guys thoughts on the matter.