First post, apologies if inappropriate. I'm trying to get a nice crust on salmon filets, my recipe calls for 3-4 tbls peanut oil in the pan, sear 3 minutes on presentation side, then finish in a 425-degree oven. Here's the thing: The pan is supposed to be "medium-hot." I'm not getting much of a sizzle when the salmon goes in, but I'm afraid to go much hotter for fear the pan will smoke/spontaneously combust. How do I know when I've got the right temperature? How do I know when it's too hot and about to blow? I tried putting a drop of water in the pan, but that'll steam right off at 212 (and splatter the oil). Can't use a thermometer, because there's less than 1/8" of oil in there. Are there some tell-tale signs that the oil is ready? Should it be bubbling? Thanks.