Peppered Salmon on the Braai

Instead of Norwegian Salmon use Rainbow Trout, Cape Salmon, Yellowtail or Salmon Trout, all of these are good on the braai and rich in omega 3 oils.


  • 400 - 500 g side of Norwegian Salmon, skin on
  • 2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
  • olive oil

Place the salmon on a longish plate. Season it generously with Garlic Pepper Seasoning on the meaty side only. Drizzle olive oil over and spread the oil lightly over the fish with your fingers. Leave for 20 minutes at room temperature.

Place salmon on a medium fire with the meaty side down and the skin side up. Cook until nicely browned.

Carefully flip the fish over using two egg lifters and cook on the skin side – you may get flare-ups as there is a lot of oil in, and just under, the skin. Do not overcook. The flesh must just start to flake when you test it with a fork.

Serve straight away.



Also delicious when basted on the braai with our Lemon Marinade. In the unlikely event of leftovers, it is outstanding with pasta the next day.

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