Vegan Salmon

These Vegan Salmon filets are tender, flavorful, and surprisingly close to the real thing. All without any fish, of course. It’s a simple recipe with ingredients you can find anywhere, but the result feels like a restaurant-style main. They are juicy on the inside, crispy on the outside, with that classic ‘sea’ taste to resemble fish. This is one of those dishes you can serve to vegans and non-vegans and nobody will complain. It looks great on a plate, easy to make, and works for weeknights or holidays.

Vegan Salmon is made from firm tofu, and a simple marinade with capers, nori and beetroot. The marinade does most of the work here, infusing the tofu with flavor and color. Once they’ve soaked up the marinade, they get a crispy nori layer on top and a light starch coating before frying, giving them a golden, crackly exterior.

Vegan Salmon is…

• Plant-based and gluten-free
• High in protein
• Packed with flavor
• Made with tofu
• Easy to prepare
• Budget-friendly
• Customizable
• Good for weeknight dinners
• Impressive enough for holidays as well

How to make Vegan Salmon

Start by pressing tofu so it can absorb more flavor. Once pressed, cut it into filet-shaped pieces to resemble fish, then gently score the top, so the marinade can sink in and that the finished filets have a more realistic texture.

For the marinade add capers, nori, grated beetroot (or beet juice), oil, and a splash of something acidic. Let the tofu sit in it for at least an hour, but the longer, the better.

To create the “skin,” press a strip of nori onto one side of each piece. Coat the filets lightly in cornstarch or potato starch to help them crisp up. Then simply fry them in a pan, until crispy.

When you fry them, start nori-side down so the sheet sticks, and turns crisp instead of soggy. The tofu will develop a golden crust while staying tender in the middle.

Once they’re cooked, you can keep them warm in the oven or serve them immediately. They hold their shape well, and the color from the beetroot becomes even more vibrant after heating.

How to serve vegan salmon

Vegan Salmon works basically anywhere you’d serve regular salmon. You can keep it simple with rice, steamed veggies and a squeeze of lemon, or serve them with roasted potatoes and a simple side salad. You can also go traditional and serve these with asparagus, dill sauce or hollandaise, mashed potatoes, or sautéed greens.

They’re also great over pasta, especially with something creamy or lemony. Vegan Salmon is also delicious over risotto or creamy orzo. Vegan Salmon works nicely in bowls, or on top of green or grain salads too.

Customize it the way you like it!

• You can totally play around with the marinade here: add extra algae, more capers and garlic, or add a bit more sweetness
• Use beet juice or roasted beets, for slightly different flavor
• You can also add extra spices like chili, onion powder, or thyme
• Slightly untraditional, but you can also use smoked tofu here
• If you prefer, you can also prepare Vegan Salmon in the air-fryer

More weeknight dinner ideas you might also like:

• Penne alla Vodka
• Greek Style Loaded Fries
• Hummus Potato Salad w/ Roasted Veggies
• Green Veggie Burger
• Pesto Beans on Toast
• Sweet Potato Patties with Sunflower Cheese
• White Bean & Kale Skillet
• Savoy Cabbage & Fermented Black Bean Pasta

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