Note: If cooking for 1 or 2 people, use single portion sized fillets and a 1/4 of the amount of ingredients for the marinade.
2-2.5kg whole salmon - ask the fish monger fillet & pin bone the fish, leaving the skin on
4 lemongrass stems
1 bunch coriander
5cm thick piece of ginger, grated
5 garlic cloves, minced
1 cup salt reduced tamari
1 tbsp honey
2 spring onions stems, finely shredded
2 red chilies, finely sliced
Line a baking tray with baking paper and then Place the salmon fillets on a baking tray skin side down
Remove both ends of the lemongrass. Then remove the hard outer layers and discard.
Chop the lemongrass into smaller pieces and then bruise it (preferably with a mortar & pestle to release it’s fragrant oils)
Dice the stems of the coriander (set aside the leaves for the garnich) & add to the lemongrass, along with the ginger & garlic
Continue to bruise the mixture until broken down & fragrant
Add the tamari and stir through
Pour the marinade over the fish
Cover & leave it in the fridge to marinate for at least 1 hr. The longer you leave it the stronger the flavour will be.
Set the oven to 200 degrees Celsius & allow it to heat fully
Remove the marinade, setting aside a small amount of the liquid
Brush the honey onto the top of the fish (non skin side)
Bake for 20-25 minutes or longer depending on how cooked you like your salmon. Remember the Salmon will continue to cook once out of the oven.
Lift or slide the baking paper off the baking tray and onto a serving platter. Then carefully push the salmon off the paper and discard.
Garnish the fish with spring onion, coriander leaves, chili and some of the left over marinade liquid
Serve with some sliced lime and serve warm or cold