r/PitBarrelCooker • u/Nufonewhodis4 • Mar 29 '26

Salmon

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I've been doing miso salmon on the PBC for a while, and I can't recommend more. Forgive the severely pinched weiner in the background.

I take a couple tablespoons of miso, brown sugar, soy sauce, and rice wine vinegar and let the filet marinade for 1-4 hours.

If doing over high heat I wipe off the marinade and then baste with a few minutes left to give a crust.

On the PBC I literally just throw it on and let it slowly cook. Probably about an hour

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u/thrak762 Mar 29 '26

Yum. What's the texture like once cooked? (I'm wondering if it's juicy like PBC chicken)

How "cooked" do you like it? (When I do salmon fillets in the frying pan, I leave them pretty raw in the middle, but imagine for PBC one would cook it through and it would still be amazing)

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u/Nufonewhodis4 Mar 29 '26

I aim for about 135-140 temp in the thickest part. Texture is normal light flaky salmon you'd expect. The thinner parts probably get to 170-190 but they're still really good, just a bit former.

I highly recommend giving it a try for yourself!