Thanks everyone for the comments. The fillet was a shade over 2 pounds. I made a half-batch of Cliff's Cider Mill Brine, cold. It ended up being more than I needed for the fish. If I were doing 2 fillets, I would make the whole recipe. I followed the recipe to the letter. I believe it was at least 6 hours of air drying. Here is Cliff's Cider Mill Bacon Brine Recipe.
"Ingredient Amounts
4 quarts Filtered or Distilled Water
2 quarts Apple Cider
1¼ cups Pickling Salt (250 grams by weight)
1 cups Brown Sugar
1/2 cup Sugar (regular)
6 tsp. Curing Salt #1 (Prague Powder #1, Insta-Cure #1 - contains 6.25% Sodium Nitrite)
Instead of heating my brine I just pour everything into a big stainless steel stock pot where I can stir it vigorously without making a mess. No waiting for the brine to cool means I can use it right away.
Very Important: If you heat your brine to dissolve the salt/sugar, then DO NOT add curing salt until AFTER the brine cools! Heat can deactivate Sodium Nitrite/Nitrate."
Art