1- 2-lb. skinless salmon fillet, preferably center-cut
1/2 pound of sliced shitake mushrooms
1/4 cup sliced scallions
1 yellow onion sliced thinly
1/4 cup Tamari sauce
4 teaspoons of toasted sesame oil
1/2 teaspoon sea salt
1 knob of fresh grated ginger
2 cloves of minced garlic
Sea salt to season
Preheat oven to 275°. Toss shitake mushrooms, sliced onion and scallions in deep baking dish; season with salt. Season salmon with salt and place on top of mushroom mixture.
In a small bowl, mix Tamari, sesame oil, salt, ginger and garlic. Pour mixture over salmon.
Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
Transfer salmon to a platter, breaking it into large pieces as you go. Spoon mushroom mixture and oil from baking dish over. Top with fresh cilantro.