Recipe: Snoek on the Braai

Posted by Donkey Long Tong on June 26, 2026

How to Braai Snoek with an Apricot Jam Glaze

A lot of people turn their noses up at snoek. And honestly? They've probably just had it cooked badly.

Snoek is unforgiving on the fire. Two minutes too long over the coals and you've got dry, flaky fish that even the dog won't touch. It demands your full attention, not a quick basting and a wander off to get another drink. You need to stay at the fire, watch it and make sure to pull it off in time.

The good news: when it's right, snoek on the braai is one of the best things you'll eat in this country. And this snoek braai recipe with an apricot jam glaze from Lekker Weskus. With this recipe, people will be begging for you to keep making it. The glaze is sweet, sticky and syrupy. It balances the salty bite of the fish in a way that nothing else does.

This is a simple and delicious recipe. Let’s get into it.

Image by Lekker Weskus

Recipe Information:

Prep Time:	Cook Time:	Total Time:	Serves:	Skill Level:	Cook Method:
15 Mins	12 min	+-27 min	4 People (Depending on snoek size)	Medium	Braai

Image by Lekker Weskus

Ingredients:

1 whole fresh snoek, cleaned
450g smooth apricot jam
125g butter (plus extra for brushing the skin)
3 garlic cloves, finely chopped
3 rosemary sprigs, leaves finely chopped
Salt and black pepper

Image by Lekker Weskus

Equipment

Donkey Long Tong 80cm
For managing the fire and repositioning coals.
Donkey Tong 69cm
For managing the fish and getting it off the grid.
End Grain Chopping Board with Juice Groove
For serving

A hinged braai grid (knyprooster) is also a non-negotiable for snoek. It holds the fish together as you turn it and stops it from falling apart on the coals.

Method

Melt the apricot jam and butter slowly in a small pot over low heat to start making your glaze. Add the garlic and rosemary, season with salt and black pepper, and let it simmer until thick and syrupy. You want it glossy and sticky. Pull it off the heat and let it cool slightly while you sort out the fish.
Pat the snoek dry with kitchen paper. Do both sides. Moisture is the enemy of a good glaze. Brush the skin side lightly with melted butter. This stops the fish from melding itself to the grid.
Place the snoek skin-side down in your hinged braai grid (knyprooster). Brush the flesh side generously with the warm apricot glaze, making sure it gets into every cut and cavity. Close the grid.
Get your fire to a medium-to-hot heat. Be careful not to have a screaming inferno, but confident coals with some heat behind them. Place the snoek skin-side down over the coals.
Baste the flesh side every few minutes through the grid with more of the apricot glaze. Don't rush it. Depending on the heat of your fire and the thickness of your fish, expect 5-8 minutes per side.
Use a knife to check the thickest part of the fish. When the flesh is white all the way through, it's done. If it's still translucent or pink-grey in the middle, close the grid and give it another 2 minutes. The biggest mistake people make is overcooking. When in doubt, check early.
When the skin side is done, carefully turn the grid and cook flesh-side down for a few minutes to get some caramelisation on that glaze. Keep basting as you go.
Pull the snoek off the fire. Lay it out on a wooden board on the table. Put out a simple tomato and onion salad, fresh lemon wedges and warm garlic bread. Let everyone help themselves. And remember, at a proper West Coast braai, you eat snoek with your hands.

Image by Lekker Weskus

A Note on the Fire

Snoek is a fish that needs your attention. Unlike a thick steak that can sit on the grid while you sort your life out, snoek is done and then overdone in a very short window.

The tricks are:

Medium-to-hot coals
Stay close
Baste often
Pull early if unsure (you can always put it back on for another minute)

Image by Lekker Weskus

What to Serve with Braai Snoek

The traditional sides exist for a reason. Keep it simple:

Tomato and onion salad
The acidity cuts through the richness of the fish
Fresh lemon wedges
Squeeze over just before eating
Warm garlic bread
For mopping up the glaze that runs onto the board

Image by Lekker Weskus

Frequently Asked Questions

How do you braai snoek without it drying out?

Stay at the fire. Baste every 2-3 minutes with a sticky glaze (apricot jam and butter is the classic). Use medium-to-hot coals and check the flesh with a knife after 5 minutes per side. When it's white all the way through, it's done. Pull it off immediately. Snoek goes from perfect to dry in under 2 minutes.

How long does snoek take to braai?

5-8 minutes per side, depending on the heat of your coals and the thickness of the fish. Total cook time is usually 10-16 minutes. It's a faster cook than most people expect, which is why so many people overcook it.

How do you know when braai snoek is cooked?

Use a small knife to check the thickest part of the flesh. When it's white all the way through and begins to flake, it's ready. If it's still translucent or pinkish in the middle, it needs more time.

What is the best marinade for braai snoek?

Smooth apricot jam melted with butter, garlic and rosemary is the classic Lekker Weskus approach, and for good reason. The sweetness balances the salty, gamey flavour of the fish. The butter keeps the flesh moist. The garlic and rosemary add depth.

Do you need a knyprooster (hinged grid) for braai snoek?

Yes. A whole snoek will fall apart when you try to turn it without one. The hinged grid holds it together and lets you flip it cleanly without losing half the fish to the coals.

Can I braai snoek in foil?

You can, but you lose the direct heat contact and caramelisation on the glaze. The foil steams the fish more than it braais it. If it's your first time and you're nervous about it sticking or falling apart, foil is a safe option. But with a proper knyprooster, you don't need it.

Image by Lekker Weskus