Many times you will see salmon being brined in either a dry or wet brine mixture before smoking. Brining not only flavors proteins, but also allows it to retain more moisture and prevents the cut of meat from drying out. A wet brine consists of submerging protein in a mixture of cold water and salt, where as a dry brine often uses a mixture of salt, brown sugar, and herbs. While you certainly can brine this salmon prior to cooking, if desired, I have never found it to be necessary and enjoy being able to get a quick and healthy meal on the table quickly. Because this salmon is cooked quickly and with a recommended high fat content salmon, I have not had an issue with it drying out when cooked to the recommended temperature.