In a large baking tray, lay out all the fish. Pour water till half way up the fish filliets. Add lemon peel strips and quarter of a lemon. Chop half a spring onion, only the green part. Add half a teaspoon of himalayan crystal salt and the bay leaf. Lightly brush each salmon fillet with the thai paste. Cover with baking paper and place in the oven on 180 degrees and cook for 15 minutes.