With a mortar and pestle, bash the lemongrass until fragrant. Stir in the soy sauce, coriander stalks, ginger and garlic. Place the fish in a glass dish, then spread marinade over it. Cover and marinate in the fridge for 1 hour.
Preheat oven to 200°C and line a large tray with baking paper.
Prepare a bowl of icy cold water. For mixed pea salad, blanch fresh peas, snow peas and sugar snap peas in salted, boiling water for about 3 minutes or until they turn bright green and are just tender-crunchy. Refresh in icy cold water previously prepared and drain. Cut some of the snow and sugar peas in half diagonally. Leave them in a bowl for now.
Place the salmon on the tray, then brush with the honey. Bake in the oven for 10 minutes or until the fish is just cooked but still a little pink in the centre.
Combine all the mixed blanched peas with the fresh pea shoots, add the toasted sesame oil, lime juice and salt and toss them gently.
Gently transfer the fish to a board or serving platter, sprinkle with spring onion and makrut lime leaves. Serve warm or at room temperature with lime to squeeze. Top with mixed pea salad.
Salmon is at its peak in Australia in late autumn to early spring, but this succulent whole baked salmon recipe can be enjoyed any time of year. Serve to family and friends on a statement platter to form the centrepiece at a special celebration or gathering.