Clean the fish of its scales (pink salmon scales are small and few in number), rinse thoroughly.

Coat all sides and the inside with soy sauce and olive oil.

Sprinkle with aromatic herbs (I used tarragon and parsley) and set aside.

Clean the mushrooms and wipe them with paper towels, then slice them.

Peel and chop the onion, season with salt, and gently fry (about three minutes) in olive oil.

Place half of the onions and mushrooms in the pan. You can salt the mushrooms if you wish.

Place the fish on top of the mushrooms and onions. Put the remaining mushrooms and onions on top and inside the belly.

Coat the fish with a mixture of sour cream and mayonnaise. Bake at 190°C for 40 minutes.

The salmon is ready.