Preheat a charcoal barbecue until the ashes turn white.
In a bowl, combine the olive oil, smoked paprika, chili flakes, oregano with some seasoning.
Spread the seasoning over the side of salmon and place the salmon in a fish grilling basket. Add the lemon, onion and close the basket.
Place the basket with the fish skin down on the barbecue over indirect heat for 10 minutes with the lid on to cook the fish through.
Next move the basket over direct heat and continue grilling a further 5-8 minutes, flipping the basket to grill both side of the fish and the vegetables until cooked through.
Remove the fish basket from the barbecue and transfer onto a board to settle for 2-3. Minutes.
In the meantime, in a small bowl, combine the crème fraiche with extra virgin olive oil, lemon juice, and fresh herbs. Season well and set aside.
Serve the grilled salmon with the crème fraiche and you favourite side. Ours is baked potatoes and grilled corn on the cob.