Ahi Tuna and Salmon

g8golfer

So I'm going to try to do some Ahi Tuna and Salmon on my XL egg this weekend. I'm a huge seafood nut but this will be my first seafood cook. I need some info on temps to cook at and some marinate and internal temp. The forum page is awesome for helping new learners out like me. 

jeponline

I don't eat salmon but I cooked some for my family a few days ago and they all said it was good.  I got fillets with the skin on and brushed some marinade on them.  Cooked them direct at 400* skin down for about 6 minutes then flipped for a couple more minutes to an internal of 140*.

I did a tuna steak as well with the same marinade on over the same heat and cooked it to 120* internal.  I wish I had simply cooked the salmon first than kicked up the temp on the egg and seared the tuna.

g8golfer

I like my tuna rare so that's what I plan to do on it. Char the outside of the tuna. 

saluki2007

If it were me I would do the salmon first around 400 direct for 10-15 minuets depending on the thickness.  Once it was done I would crank the egg up to 500-550 to do a quick sear on the tuna.

Legume

When I grill salmon, I usually start flesh side down for a quick char/tightening up and then flip to skin down for the majority of the cook.

I would suggest you put a CI pan in the egg when it's coming up to temp and use that to sear your tuna after the salmon.  You'll get a better sear than on the grid, especially since your egg won't be nucular temps.