To a large bowl, add sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce. Use a whisk to incorporate and thoroughly dissolve the sugar and salt.
Pour a little of the brine in the bottom of a 13x9-inch pan. Transfer salmon to the pan and pour remaining brine over the salmon to cover. Refrigerate for 8 hours.
This brine is for 3 pounds of salmon as in my Smoked Salmon recipe.
Nutritional information shown is for a full batch of salmon brine. Only a small portion of the brine is actually absorbed into the fish and consumed. To see nutritional information for smoked salmon including the brine, see my post, how to smoke salmon.