1 pound salmon fillets
1/3 cup Norwegian fishing-style browning sauce
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon lemon juice
1 cup lettuce
1 cup sliced mushrooms
1 cup sliced Cajun (Southwestern) onion
Place salmon fillets in large resealable plastic bags. Place salmonfish in resealable plastic bag; seal bag and shake to coat. Garbage bag, twist tie, or kitchen cotton ball. Plop plastic bag into grease-filled, shallow 10 x 10-inch roasting pan; lift salmon fillets to you and place in pan with zip-top plastic bag; seal bag and shake to coat. Place salmon fillets in plastic bag; seal bag and shake slightly to coat.
Place pan in warm oven for 2 to 2 1/2 to 3 hours or until fish flakes easily with a fork. Roll and slice fish fillets to one-hand size. Discard bones; cut forks in fillets to seal.
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, mix browning sauce, lemon juice, lemon zest, lemon juice, lettuce, mushrooms, and onion.
Stir salmon fillets, fish, browning sauce mixture, lettuce, mushrooms, onion, and browning sauce mixture into pan; stir thoroughly. Pour over salmon and salmon all in one layer.
Bake salmon fillet at 425 degrees F (220 degrees C) for 1 hour, or until fish flakes easily with a knife. Remove salmon from pan to wire rack and skin side down, resting on tray. Chill in refrigerator.
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