Stir together water, soy sauce, salt, sugar, garlic and ginger. Place salmon fillets in 9x13 pan (or a gallon ziploc bags. Cover with brine. Brining time is partially dependent on your choice of cooking method and the strength of flavor desired. Following are three methods of cooking:
Cut salmon in fillets (if not already sized). Brine the salmon at least 15 minutes. Remove salmon from brine, pat dry. Sprinkle the bottom of non-stick skillet with salt and pepper. Heat skillet over medium to medium low heat. Place salmon fillets, skin side down in hot skillet. Cook fillets, without moving, for 6-8 minutes. The natural oil in the salmon will render out, the skin side of the meat will be well browned and the meat will be cooked approximately ¼-inch into the fillet. Turn fillets over and continue to cook opposite side for additional 6-8 minutes, without moving. Salmon is cooked when meat flakes easily and has a translucent appearance.
Brine salmon for 15 minutes to 2 hours in the refrigerator. Preheat grill to medium heat. Drain brine from salmon, pat dry and place on grill. Grill 6-8 minutes per side or until meat flakes easily and has a translucent appearance.
Cover the salmon with brine and refrigerate for 6-8 hours (overnight). Remove salmon from brine and pat dry. Leave uncovered in the refrigerator for 1-4 hours to dry the surface of the meat (helps improve smoke flavor, but this step may be skipped). Place salmon, skin side down on smoker grill rack, smoke according to manufacturer's directions until internal temperature in the thickest part of the meat reaches 145 degrees. Remove from smoker and allow to rest.
Serve cooked salmon as an entree for dinner, flaked on a salad for lunch, added to scrambled eggs for breakfast, or topped on bagels spread with cream cheese for a great sandwich. Smoked Salmon Dip is excellent with veggies or your favorite cracker.