Steps

1. Roughly tear 1 pack of maitake mushrooms apart with your hands. (Tip: Washing mushrooms can diminish their aroma, so avoid washing them. Simply wipe off any dirt with a paper towel.)
   🕒 01:42
2. Carefully remove any small bones from 2 salmon fillets.
   🕒 02:31
3. Thoroughly pat the salmon dry with paper towels. (Tip: Moisture can cause fishy odors, so ensure it's completely dry.)
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4. Lightly season both sides of the salmon with a pinch of salt.
   🕒 03:04
5. Lightly dust both sides of the salmon with a little all-purpose flour. (Tip: A thin coating of flour helps the salmon brown nicely and achieve a crispy exterior.)
   🕒 03:23
6. Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Spread out the maitake mushrooms and cook until they develop a nice brown color. (Tip: Butter burns easily, so start by cooking the mushrooms in vegetable oil for a fragrant result. Focus on 'grilling' rather than 'stir-frying', and avoid moving them too much.)
   🕒 04:00
7. Sprinkle a pinch of salt over the browned maitake mushrooms and set them aside on a plate.
   🕒 06:16
8. In the same frying pan, place the salmon and cook over medium heat until both sides are nicely browned and crispy. (Tip: Avoid pressing down too hard to prevent the fish from breaking apart. Press gently occasionally. Don't overcook, as it will become dry; remove from heat when it feels slightly undercooked.)
   🕒 07:18
9. Using the side of the frying pan, lean the salmon on its skin side and cook until the skin is crispy. (Tip: Crispy skin is delicious and this method can be applied to various types of fish.)
   🕒 08:22
10. Transfer the cooked salmon to a plate.
    🕒 09:32
11. Wipe out the oil remaining in the frying pan with a paper towel. (Tip: The oil from the salmon can contain fishy flavors, so wipe it clean to avoid affecting the sauce.)
    🕒 09:38
12. Turn off the heat or reduce to very low. Melt 20g of butter in the frying pan, then add 1 tsp of soy sauce and 1 tsp of mirin (sweet rice wine) and mix to create the sauce. (Tip: Butter burns easily, so the key is to make the sauce separately and pour it over the ingredients at the end.)
    🕒 10:11
13. Arrange the cooked maitake mushrooms and salmon on a serving plate.
    🕒 11:14
14. Generously drizzle the prepared butter soy sauce over the maitake mushrooms and the salmon.
    🕒 11:24
15. Finely chop 3 scallions and sprinkle them over the dish. Add a pinch of black pepper and serve with 1/4 lemon on the side. Enjoy!
    🕒 11:42