I was wondering if anyone has found a sweet spot for Kenji's crispy skinned salmon filets. Recipe linked below. This has been a go to recipe for me in the past, but I tried it tonight with my new impulse cooktop and didn't get my normal crispy skin. I preheated the pain with high heat oil at 400, put the salmon skin sound down and kept it at 400 for a few minutes then lowered it to 300 and cooked per the recipe. For an old school cooktop the recipe calls medium high heat to start and then lowering it shortly after placing the salmon in the skillet. The thought being the heat will gradually reduce, but since the impulse can control temperature so quickly I think it's cooling too much. Next time I may just try leaving it at 375 and see how it goes.
https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe
PS: If anyone likes smashed burgers 400 degrees worked great for smashed burgers, perfect crust with minimal smoke.