Rinse and pat dry salmon fillet. Remove any pinbones and skin (if desired).
Cut salmon into serving-size steaks.
Make dry brine by mixing the sugar, salt and pepper together.
Spread dry brine on a glass casserole dish and pack in layers with the salmon pieces. Put in the refrigerator to set 4 to 8 hours.
Rinse the salmon pieces under cool running water, thoroughly removing the brine. On a smoker set to 150 F, smoke the fish roughly 1 1/2 to 2 hours, or until it reaches your desired firmness. During the last few minutes of cooking, you can brush on some melted apricot jam and/or honey. Serve as an appetizer with cold beer and a chilled glass of chardonnay, or over crackers with some cream cheese and fresh chopped chives. Bon appetit!