Combine honey, soy, ginger, coriander, garlic, lemongrass and sweet chilli sauce

Place salmon in large shallow dish; pour over marinade. Cover and refrigerate 2 hours; turning occasionally.

Preheat oven to 200°C/180°C. Line a large baking dish with baking paper. Drain salmon of excess marinade, place in prepared dish, brush with extra honey. Bake for 20 minutes or until the salmon is just cooked but still a little pink in the centre.

Carefully transfer salmon to serving platter, garnish with coriander stems, serve with lime to squeeze, and steamed green veggies.