Salmon & Scallop Tips or Methods

Dirty1

I hit Fresh Market this am and picked up a piece of Wild King Salmon and some collosal Scallops to grill this afternoon. I do not have a wood plank. Any tips, temps or favorite recipes for either. Much appreciated and Happy Fathers Day.
Dirty1

Fidel

I like salmon indirect at 325 until about 130 internal, then I drizzle with a 2:1:1 honey, maple syrup, bourbon glaze on both sides for about 2 minutes.

Cook topped with lemon slices and a little raging river rub if you have it.

The scallops I like to do direct with a little tsunami spin and brushed with butter to get nice browning and a little crust on them. A lot of people bacon wrap them, but the big boys are best to me on their own - super sweet!

Dirty1

Thank you. I like the scallops stand alone as well. What temp and time do you do the scallops. I would imaging 400 or so for a couple mins a side?

lowercasebill

put a 'bed' of lemon slices on the grill put salmon on top of that so it does not stick.

TheGrillisGone

I do raised grid for an indirect cook and works great with the salmon. Be sure to oil the grid to prevent sticking.
I throw on a few alder wood chips for a little smoke. Be sure to check out Dizzy Pig Salmon receipe. Really is good.

Just saw Kroger is starting their wild salmon sale $3.99.

Jim
Snellville, Ga

UnConundrum

I can't remember egging scallops, but one tip I would give you is to by "dry" scallops instead of the normal supermarket fare. The standard scallops have about 25% water added, and this water extrudes when you cook them, creating steam, destroying that nice sear you want on a scallop.

WADoug

Wow, here in eastern WA, I got my first wild salmon last week at Costco - $15/lb; this week it was 13 I think. Maybe Exxon is selling them...anyway, love your price.