Chef Susur Lee’s Roasted Miso Salmon with Japanese Salted Plum

Simple steamed gourmet salmon, in the oven! Recipe by Chef Susur Lee.



  • 2
    Tsp. White Miso
  • 1
    Tbsp. Butter
  • 1
    Tbsp. Chopped Dill
  • 2
    Tbsp. Lemon Juice
  • 3
    Small Pieces salted Ume Plum Chopped (no pit)
  • 3
    Tbsp. White Wine
  • 300g
    Salmon (1 inch thick filet skin off)


  • 1

    Preheat the oven to 375°F.

  • 2

    Mince the ume.

  • 4

    Mix the ingredients well.

  • 5

    Place the pouch flat on a Roasting Tray, ensuring there is a 1-inch opening in the Ziploc seal to allow for venting.

  • 6

    Bake the pouch in the oven at 375°F for 12 minutes.

  • 7

    Use oven mitts to safely remove the tray from the oven.

  • 8

    Allow the pouch to stand for 5 minutes before handling it with the Cool Grab Tabs.

  • 9

    Serve the dish with brown or white rice and sprinkle sesame seeds on top.

  • 10

    Garnish the dish with fresh dill.