My Pan-Seared Vegan Salmon is a delicious, pan-seared fish-inspired fillet that has the most amazing crispy skin and a tender, flaky inside. The flavour is mild but full-bodied umami with hints of butter, nuts, and the ocean. It pairs beautifully with a squeeze of lemon and melts in your mouth with every bite. Yes, I present to you: Vegan Salmon! Oh, yeah.
OK, so I'm really getting into adding to my growing list of vegan seafood recipes (see: Vegan Lobster, Vegan Crab Cakes, Vegan Scallops, the list goes on!) Admittedly, Vegan Salmon took a few attempts before I felt like I really nailed it. The biggest challenge was getting the flavour balance juuuust right and, after multiple attempts, I can say that red marinades look very strange and not always very appetizing.. especially when you have 3-4 going simultaneously and your kitchen counter is a bunch of bowls filled with red liquid and tofu fillets floating in them!
But hey, that's recipe writing for you! It's not always easy and glamourous and can get pretty weird and messy while you take a few kicks at the can. But when the end result is this delicious, you put up with what can (at times) feel like a chaotic kitchen! I hope everyone enjoys these Vegan Salmon fillets!
How to Make Vegan Salmon:
To prep the tofu:
Prepare the tofu fillets by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛" apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile.
Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes. 🙂
To make the marinade:
Add all of the marinade ingredients together in a blender. Blend until smooth as possible.
Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate in for a minimum of 30 minutes or overnight in the fridge.
To cook the vegan salmon:
Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.
Heat the oil in a large skillet or frying pan over medium-high heat. When hot add the cornstarch covered tofu. Fry 2 - 4 minutes per side until lightly golden all over. Remove from the pan and serve hot with a wedge of lemon.
Serve this vegan salmon with dill and a side of rice with soy sauce, or some pasta or mashed potatoes. Or it also pairs beautifully with some vegetables such as a green salad, sautéed or glazed carrots or some garlic green beans. All yum! i truly hope this recipe gives you new and delicious fish options.
Bon Appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Salmon! Pan-seared Fillets
Servings:
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Ingredients
For the tofu:
- 1 block (350g/ 12.3oz) extra-firm tofu, drained, pressed, and sliced (see step 1)
For the marinade:
- 1 cup vegetable broth
- 1 sheet nori, torn into pieces
- 3 tablespoons apple cider vinegar
- 1 small raw beet (20g/ 0.7oz), (about the size of a walnut)
- 2 tablespoons white miso paste
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon turmeric
To cook the vegan salmon:
- 1 sheet nori, (to make a skin, optional)
- ½ cup cornstarch, (more if needed)
- 2 tablespoons light oil for frying, (such as canola or vegetable), plus more if needed
- lemon wedges for garnish, (optional)
Instructions
To prep the tofu:
- Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
- Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛" apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile. Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes. 🙂
For the marinade:
- Add all of the marinade ingredients together in a blender. Blend until smooth as possible. Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate in for a minimum of 30 minutes or overnight in the fridge.
To cook the vegan salmon:
- Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.
- Heat the oil in a large skillet or frying pan over medium-high heat. When hot add the cornstarch covered tofu. Fry 2 - 4 minutes per side until lightly golden all over. Remove from the pan and serve hot with a wedge of lemon.
Video
Notes
Nutrition
Melanie says
I've made this recipe a few times. we love it! I've also cut larger pieces and made "fish" burgers with vegan tartar sauce. delicious. It's our favourite way to eat tofu!
Jess @ It Doesn't Taste Like Chicken says
Excellent! That sounds great!
Kay says
I made this but mine came out like rubber, what am I doing wrong.
I tried the air fryer method.
Jess @ It Doesn't Taste Like Chicken says
We're sorry to hear it didn't turn out. Were you able to adjust the temperature on your air fryer?
Debbie says
I made the marinade and then tested if before I added the tofu. Big mistake, I kept sampling it on its own. It tastes amazing. How long will the marinate last? There is a lot remaining.
Debbie says
This is absolutely one of my favorite ways to make tofu. It's different yet easy and always comes out great. I've probably made it half a dozen times already. I highly recommend!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy it's a fave Debbie 🙂
Catherine Vade Bon Coeur says
I always really liked salmon, and Sam's vegan salmon recipe mimicks the taste but none of the torture of the fish. This is one of my favorite recipes ever.
Kim says
I made this last night, it was so delicious. I am so glad I came across your site. Thank you for the amazing recipe!
Sam Turnbull says
So thrilled you loved it Kim 🙂
Nicole says
Can the cornstarch be replaced with a different starch? Can't have corn.
Jess @ IDTLC Support says
If you can eat gluten, all-purpose flour would be a good option to try.
Tony says
Potato starch is a great alternative to corn starch: use it as a thickening agent (think gravy or stir fry) or as a coating before pan or air frying. Asian grocery stores typically carry it or check out Amazon.
Lisa says
Great recipe! Anything you can do with that great marinade afterwards as it seems a shame to throw it away!?
Sam Turnbull says
You could use it a second time to marinate more tofu!
Michelle says
Hi...can these be frozen after they are cooked?
Mor says
I am not vegan but me and my boyfriend loved how it came out!
Tom says
absolutely fantastic, first time I'm having a nice homemade alternative to fish in my vegan kitchen - what an absolute delight!
Bari says
Hey! If I only have dark miso? The taste will be greatly affected?
is using boiled Beets ok?
When baking in the oven, do you recommend putting it nori side up or sliced side up? And is using turbo ok?
Thank you, this recipe looks great, can’t wait to try it
Sam Turnbull says
Hi Bari, Dark miso will taste fine it just might alter the color a little bit. Boiled beets are ok they just may be a little less pigmented. I would bake it nori side up as the nori will stick to the pan. Enjoy!
cd says
do you recommend an alternative to beetroot? my other half is allergic!
Sam Turnbull says
It is mainly for color, so perhaps you could use a bit of vegan red food coloring instead?
Linda says
Is the beet absolutely necessary for flavor or just as a colorant?
Thank you!
Vivian says
i have been a vegetarian for years and i’ve NEVER successfully made tofu. This is the first recipe that worked for me! It looks like real salmon and it tastes delicious! It captures the flavor as well as I think can be done in a home kitchen. Thank you so much! Game changer!
Jess @ IDTLC Support says
Thanks so much for your review, Vivian! We're so happy you enjoy this recipe!
Will says
if you haven't tried her other tofu recipes yet I would highly recommend trying her vegan bbg shredded tofu, I made it yesterday and it was delicious! I'm not sure how much it matters but I cooked mine in a pan instead of the oven cause I think it works a bit better (atleast for me) so if you did want to do that it's best I think to let the tofu sit without stirring every now and then for a little bit to get the tofu crispy.
Shari says
If I could give this 10⭐️ I would. Followed the recipe as written. Used the pan-fried method. Marinated for over 24 hours. The flavour of “salmon” was spot on. And the flaky crispy skin with nori backing was to die for. So tender on the inside. A definite keeper!! Thanks Sam.
Jess @ IDTLC Support says
Fantastic! We're so glad you enjoyed, Shari!
Dara says
i just made this (pan fried version) and can't get over how similar to salmon the texture is!
Jess @ IDTLC Support says
We're so glad you enjoyed it!
Helen says
GAME CHANGER!!!!
I've been vegan for 4 years and only just started exploring tofu properly. I read the other reviews but was still a tiny bit skeptical. HOWEVER, this was insanely delicious! Me and my other half had to have seconds. Gluten free too if you make sure your stock is cannot thank you enough xx