Season the salmon
In a bowl, combine the sugar, 1½ teaspoons salt, and a scant ¼ teaspoon white pepper. Rinse the fillet and pat dry. Spread the seasonings over the bone side of the fillet, applying them more heavily on the thickest parts.
Set up the smoking pan
Choose a deep frying pan (avoid nonstick) large enough to hold the fillet on a footed wire rack inside the pan. Line the pan with a piece of heavy-duty aluminum foil 18 inches (45 cm) wide and 3 times as long as the width of the rack, pressing it against the surface. Sprinkle a large handful of fine hardwood smoking chips in the middle of the pan and set the rack on top. Place the fillet, skin side down, on the rack. Bring the edges of the foil up and crimp together to form a tent over the fillet, leaving a small vent.
Smoke the salmon
Turn on the kitchen exhaust fan, if you have one. Heat the pan over medium-high heat until smoke begins to emerge from the vent. Reduce the heat to medium-low, crimp the vent closed, and cook the salmon until opaque throughout, about 10 minutes. If necessary, reseal and continue to cook until done. Carve the fillet and serve.