Snoek Braai Recipe with Garlic, Lemon & Apricot Jam

Name: Snoek Braai with Garlic, Lemon & Apricot Jam
Prep time: 15 min
Cook time: 12 min
Ingredients: 1 whole snoek (1.2-1.5kg butterflied, cleaned and deboned); 80 g soft butter; 3 tbsp apricot jam (Mrs Ball's / All Gold); 3 cloves garlic (finely minced); 1 lemon — zest and juice; 1 tsp smoked paprika; 1 tsp sea salt + black pepper; Olive oil for the grid

Nothing says West Coast like a snoek braai over the coals. This South African classic is smoky, buttery, and sweet-salty from an easy garlic, lemon and apricot jam baste. It’s the snoek braai I grew up eating in Strand — and it takes just 12 minutes on the braai.

Watch me make this snoek braai from the Strand, Western Cape:

Snoek Braai with Garlic, Lemon & Apricot Jam

Juicy butterflied snoek basted with garlic, lemon and apricot jam butter and braaied over medium coals. Firm, flaky and smoky — ready in 12 minutes.

Print Recipe

Prep Time 15

Cook Time 12

Course: Main Course

Cuisine: South African

Ingredients Method Notes

Ingredients

1 whole snoek 1.2-1.5kg butterflied, cleaned and deboned
80 g soft butter
3 tbsp apricot jam Mrs Ball’s / All Gold
3 cloves garlic finely minced
1 lemon — zest and juice
1 tsp smoked paprika
1 tsp sea salt + black pepper
Olive oil for the grid

Method

Make the baste: Melt butter, stir in apricot jam, garlic, lemon zest + juice, and paprika. Set aside half for serving.
Pat snoek dry, season lightly, place flesh-side up in a folding braai grid/basket. Brush generously with baste.
Braai over medium coals (you can hold hand 15cm above grid for 4-5 sec) flesh-side first for 5-6 mins.
Flip to skin-side, baste again, braai 5-6 mins until flesh is opaque and flakes easily. Don’t overcook — snoek dries fast.
Rest 2 mins, drizzle with reserved warm baste, serve immediately with pot bread and honey sweet potatoes.

Notes

Use foil if you’re a beginner — it holds the sauce and keeps it moist. For crispy edges, go direct on the grid and baste constantly to prevent sticking.

Love the braai? Grab the Braai Master tee.

If you loved this snoek braai, try my Oxtail Potjie and Cape Malay Pickled Fish, or serve it as part of a South African Braai Platter.

How long does it take to braai snoek?

Snoek cooks fast — about 10–12 minutes over medium coals. Overcooking makes it dry, so watch for the flesh to turn opaque and flake easily.

Do you braai snoek with or without foil?

Both work. Foil keeps it moist and holds the basting sauce — ideal for beginners. Without foil (direct on a folding grill basket), you get crispier edges but must baste constantly to prevent sticking.

What do you serve with snoek braai?

Traditionally: pot bread (pot brood), sweet potatoes with honey, and a simple salad. The sweetness balances the snoek’s natural saltiness.

What does snoek taste like?

Snoek is a firm, flaky white fish with a naturally salty, slightly oily flavour. It’s rich in Omega-3 and has a distinctive taste unlike milder white fish like hake.

Where can I buy snoek?

Fresh snoek is sold at fish markets along the Western Cape coast — Strand, Kalk Bay, Hout Bay, Strand and V&A Waterfront. It’s caught cold-water Atlantic and is available year-round.