Pic: Russel Wasserfall

1 whole side of salmon

salt and freshly ground

black pepper

30 ml olive oil

smoking chips

Crème fraîche dressing

250 ml crème fraîche

45 ml lemon juice

30 ml spring onion, chopped

15 ml chopped capers  (or caper berries)

salt and pepper


Mix all ingredients in a bowl. Rub some olive oil on one side of an untreated plank which has been soaked in water, wine or beer for 1 hour.

Place the salmon on it, skin-side down.

Season with salt and pepper and brush with olive oil.

Add the smoking chips to the coals (you should soak these for 1 hour in water too).

Close the lid and braai for 25 minutes.

The time will depend on the thickness of the salmon.

Remove from the plank and serve with lemon wedges.

Crème fraîche

Mix all ingredients for the crème fraîche dressing and serve with a braaied avo.

Braaied avocado

Brush avocado halves with olive oil.

Season with salt. Braai, cut-side down, until black lines appear (about 3 minutes).