I’ve cooked salmon plenty of times, but I’ve never caramelized it before. Today, I pan-seared it in salt, pepper, and brown sugar and once the fish was crispy and dark brown on the outside while still tender and pearly pink on the inside, I served it over rice with wilted bok choy and a ginger and soy-based sauce. I loved the crispy brown bits on the outside of the salmon. They were perfectly sweet and delicious. Recipe to be posted soon!