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Ahi Tuna and Salmon

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g8golfer
g8golfer Posts: 1,025
in Cookbook
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. 
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  • jeponline
    jeponline Posts: 290
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    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.
    Large BGE
    Huntsville, AL
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  • g8golfer
    g8golfer Posts: 1,025
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    I like my tuna rare so that's what I plan to do on it. Char the outside of the tuna. 
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  • saluki2007
    saluki2007 Posts: 6,354
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    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.
    Large and Small BGE
    Central, IL

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  • Legume
    Legume Posts: 14,638
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    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.
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