Place fish in a large piece of foil, shiny side facing inwards. Season fish very well and close foil. Place on braai grid over medium heat coals and turn over at regular intervals. Braai until fish turns opaque and flakes easily. Fennel, dill or thyme adds an aromatic flavour to braaied fish.
Baking Salmon
For each 2.5 cm thickness of steak or fillet, cook at 220°C for 10 minutes from fresh or fully thawed, or 12 – 15 minutes