Help Needed with 'Bradley's Famous Hot Smoked Salmon' Recipe

[Jack D]

I'm new to the Forum and new to smoking having recently purchased my Bradley. 
After catching a nice Chinook (20lb) I decided to risk the whole fish on Bradley's Famous Hot Smoked Salmon recipe (my 3rd recipe on my smoker but my first hot smoke.
I think I followed the recipe fairly closely but ended up with a very salty product (inedible except in very small doses).  When reviewing other hot smoked salmon recipes online the Bradley recipe seems to have a higher ratio of salt to sugar and is alone with not washing the residual cure off the filets before smoking.
Would appreciate your comments on those who have used this recipe with or without success. 
Thanks,
Jack D

[WoodlawnSmoker]

Welcome aboard!  I'm definitely not the fish expert here, they will come along.  But I've always rinsed my fish thoroughly after brining, regardless of recipe.

[piratey]

I've settled on doing a 1:1 sugar to salt dry cure for salmon and it works for my taste and my wife's.