Salmon recipes available on JamieOliver.com include one for marinated and grilled salmon and one for simple baked salmon with dill yogurt. The first recipe serves six people; the second serves eight to 10.
To make the first recipe, start with about 2 pounds of salmon fillet, pin-boned and scaled. Mash 2 sticks of fresh lemongrass in a bowl. Add several dashes of soy sauce, 1 bunch of thinly sliced fresh coriander stalks (set the leaves aside), 1 thumb-sized piece of fresh grated ginger and 4 cloves of finely grated garlic. Mix and rub onto all sides of the fillet. Allow to marinate in a covered container or plastic bag for at least one hour. When ready, preheat your grill on high. Brush the salmon with about 4 tablespoons of honey and cook for 10 minutes. Garnish with 2 finely diced and seeded red chili peppers, 4 finely sliced spring onions, the coriander leaves and the juice of 2 limes.
The second recipe calls for a whole salmon that weighs about 6.5 pounds, pin-boned, scaled and filleted. Preheat your oven to 400 F. Place the fillets skin-side down in a large roasting tray. Place 8 sprigs of fresh rosemary over the top, then drizzle with olive oil. Rub the oil and rosemary into the fish gently. Add seasonings to taste and bake for 20 minutes. Make the yogurt sauce by mixing about 10.5 ounces of plain yogurt with 1 bunch of chopped fresh dill, the zest of 1 lemon and a few drops of lemon juice.