Caramelizing isn't just for onions! This is a wonderfully delicious way of making salmon extra-special. Any food, including but not limited to meat and vegetables – that becomes sweet and salty and textured and browned into some kind of caramelized dream that makes me never want to stop eating. Check out this amazing twisted recipe that you will absolutely love it.
1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.
2. Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and sauté for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down.
3. Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and sauté for another 2-3 minutes. Flip to the side and sauté each of the sides for another 2-3 minutes, if the filet is thick enough.
4. Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it's not burning. The sugar in the pan might look burnt but that's okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating - it will be very dark because it's totally caramelized with sugar, and it should come off very easily.