Steps

1. Finely julienne 1/4 carrot. Trim the ends off 1/3 bunch of shimeji mushrooms and 1/3 bunch of enoki mushrooms.
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2. Lightly sprinkle salt on both sides of the 2 salmon fillets.
   🕒 00:30
3. Prepare about 30cm of aluminum foil and spread a thin layer of a little vegetable oil in the center.
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4. Place the salmon fillets skin-side down on the foil. The key here is to cook the skin thoroughly to make it delicious.
   🕒 01:07
5. Place half of the sliced carrots and mushrooms on top of the salmon.
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6. Add 5-10g of butter on top of the vegetables.
   🕒 01:26
7. Fold the top and bottom edges of the foil together, then crimp the remaining sides to create handles and seal the packet.
   🕒 01:35
8. Place the two sealed foil packets in a frying pan, cover with a lid, and cook over medium heat for 4 minutes.
   🕒 02:09
9. Continue cooking over low heat for 8 minutes.
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10. After 8 minutes, turn off the heat. Being careful not to burn yourself, open the top of the foil slightly to check if the salmon is cooked through.
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11. If cooked, carefully lift the packets by the handles and transfer them to plates.
    🕒 03:28
12. Open the top of the foil packets wide. Drizzle with lemon to taste and soy sauce to taste, or ponzu soy sauce to taste, and sprinkle with a little chopped scallions.
    🕒 03:39