Sprinkle salt on both sides of the salmon and let it sit for 5 minutes. Pat dry with a paper towel.

Mix miso and yogurt in a freezer bag, then add the salmon and coat evenly.

Seal the bag, remove air, and freeze for later use.

Defrost the marinated salmon in the refrigerator before cooking.

Wipe off excess marinade from the salmon. Mix the remaining marinade with water.

Line a frying pan with foil, place the salmon, and cook over medium heat until lightly browned on both sides. Remove salmon.

Add chopped cabbage, sliced onion, and shimeji mushrooms to the pan. Pour the diluted marinade and add butter. Stir lightly.