Ah. Interesting. I come from a family of West coast salmon fishermen, and when my Aunts smoked salmon they would constantly drown it in soy sauce. (The natives used a brine solution IIRC.) The result formed a kind-of 'crust' of dried-out flesh that kept the moisture in, but the meat was too salty for my liking.

(Pan-fried salmon is my favourite. :-)