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Preheat the oven to 425ºF (220ºC). Gather all the ingredients.
Peel and cut ½ onion into thin slices. Peel and cut 2 inches carrot lengthwise into thin slabs, then into julienne strips.
Cut off the stems from 3 pieces shiitake mushrooms and thinly slice the caps.
Cut the roots off ½ package shimeji mushrooms. Separate them into small clusters with your fingers.
Thinly slice 1 green onion and set aside.
Mix 2–3 Tbsp miso and 2 Tbsp Japanese Kewpie mayonnaise in a small bowl until smooth and uniform.
Prepare 2 sheets of aluminum foil, each 12 x 12 inches (30 x 30 cm). Use ½ Tbsp butter to lightly grease the centers.
Spread the sliced onion on top of the buttered foil.
Place one salmon fillet skin side down, on the onions. Sprinkle with kosher salt and black pepper.
Spread the miso sauce on the salmon. Pile the shimeji mushrooms, carrots, and shiitake mushrooms on top. Add one lemon slice and sprinkle with ½ Tbsp sake on each fillet.
Seal the foil packets tightly.
Bake at 425ºF (220ºC) for 15–18 minutes or until the fish registers 125–130°F (52–54°C) at the thickest part.
Carefully open each packet away from you to avoid the hot steam. Sprinkle with sliced green onions and serve immediately.