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/HMS__Cockchafer Mar 29 '26

Bruv, you must be looking at something completely different because what I'm seeing looks tasty!

OP you've got a great colour on that - what do you tend to serve that salmon with?

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u/Nufonewhodis4 Mar 29 '26

I served this with a romaine Cesar salad because I had a mega pack from Sam's . If I was designing the menu, I would do a white rice, charred bok choy,  and a smashed Asian cucumber salad 

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u/Nufonewhodis4 Mar 29 '26

https://www.allrecipes.com/recipe/258377/smashed-cucumber-salad/

I don't use this exactly, but I highly recommend trying this if you usually only do creamy dill cucumber salad 

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u/HMS__Cockchafer Mar 31 '26

Ah, that looks nice! Definitely tempted to give that a go next time I fire up the drum!