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Salmon & Scallop Tips or Methods

Dirty1Dirty1 Posts: 42
edited 4:53PM in EggHead Forum
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.


  • FidelFidel Posts: 10,172
    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!

  • Dirty1Dirty1 Posts: 42
    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?
  • lowercasebilllowercasebill Posts: 5,218
    put a 'bed' of lemon slices on the grill put salmon on top of that so it does not stick.
  • 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.

    Snellville, Ga
  • UnConundrumUnConundrum Posts: 536
    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.
  • WADougWADoug Posts: 191
    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.
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