PICKLED Watermelon Rind: Place sugar, watermelon rinds and water in large pot. Simmer on medium heat 15 min. or until rinds begin to turn translucent. Remove from heat; stir in remaining ingredients. Cool to room temperature. Transfer to air-tight container; cover. Refrigerate overnight.
STRAIN rinds; discard liquid. Store in air-tight container.
SWEET Cola BBQ Sauce: Combine ingredients in saucepan. Cook until heated through, stirring occasionally.
SALMON: HEAT oven-proof saute pan on medium-high heat. Brush 1 fillet with 1 Tbsp. oil. Add to pan, presentation-side down; sear 3 to 5 min. or until golden brown. Turn salmon over; brush with 2 Tbsp. BBQ Sauce.
TRANSFER pan to 450ºF convection oven. Bake 3 to 5 min. or until desired doneness.
SERVE 1 fillet with 1/2 cup Pickled Watermelon Rind.