Steps

1. Sprinkle salt evenly over the 2 salmon fillets and let sit for 10 minutes.
   🕒 00:09
2. Trim the woody ends off the 1/3 bundle of enoki mushrooms and 1/3 bundle of shimeji mushrooms.
   🕒 00:51
3. Julienne 1/3 carrot into thin matchstick-sized pieces.
   🕒 00:54
4. Prepare two sheets of aluminum foil, about 30cm long, for each salmon fillet.
   🕒 01:16
5. Add a little oil to the center of each aluminum foil sheet and spread it out to prevent the salmon from sticking. Place the julienned carrots on top.
   🕒 01:22
6. Place the salmon skin-side down on the oiled aluminum foil. (This is the key!) This ensures the skin is cooked thoroughly.
   🕒 01:44
7. Arrange the julienned carrots next to the salmon (both in front and behind). (This is the key!) Placing the carrots in front helps them cook more easily as they'll be in direct contact with the pan.
   🕒 01:54
8. Arrange the enoki mushrooms and shimeji mushrooms on top of the salmon.
   🕒 02:18
9. Place 10-20g of butter on top of the ingredients in each foil packet.
   🕒 02:33
10. Fold the front and back edges of the aluminum foil together and crimp to seal tightly, ensuring no gaps.
    🕒 02:42
11. Tightly twist and seal the open sides of the foil packet.
    🕒 03:07
12. Place the sealed foil packets into a frying pan, cover with a lid, and steam-grill.
    🕒 03:44
13. Heat over medium heat for 4 minutes.
    🕒 03:53
14. Reduce heat to low and continue to cook for 7-8 minutes. (This is the key!) If your stovetop cannot maintain medium heat, extend the low-heat cooking time by about 2 minutes.
    🕒 03:58
15. Remove the lid once cooking is complete.
    🕒 04:32
16. Carefully lift the foil packets by the corners and transfer them to plates.
    🕒 04:39
17. Garnish with chopped green onions.
    🕒 05:02
18. Serve by squeezing fresh lemon and drizzling with soy sauce, or with a serving of store-bought ponzu soy sauce.
    🕒 05:12