Mix sugar and salt in a measuring cup.

Place steelhead on a layer of plastic wrap, flesh side up.

Remove any remaining bones from the fillet.

Sprinkle flesh liberally with salt and sugar mixture.

Wrap fillet tightly in plastic wrap.

Place wrapped fillet on a plate or cookie sheet.

Put a weight on top of the fillet (e.g., cans of tomatoes or a bag of rock salt).

Refrigerate for 48 hours.

Remove fillet from the refrigerator, being careful of liquid spillage.

Remove fillet from plastic wrap and pat dry with a paper towel.

Rewrap the fish and place in the freezer until frozen solid.

Place frozen fillet in an electric smoker with ice in the water bowl to maintain a low internal temperature.

Smoke for 4 hours.