4.98 from 146 votes
| 159 Comments
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 followthese 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.
4.98 from 146 votes
(click stars to vote)
Vegan Salmon! Pan-seared Fillets
This Vegan Salmon recipe is a delicious, pan-seared fish-inspired fillet that has the most amazing crispy skin and 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.
Recipe adapted from Bosh vegan salmon video.
Prep: 1 hour hr
Cook: 10 minutes mins
Total: 1 hour hr 10 minutes mins
Prep: 1 hour hr
Cook: 10 minutes mins
Total: 1 hour hr 10 minutes mins
Servings: 4
PRINT PIN COMMENT
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)
US Customary - Metric
Instructions
To prep the tofu:
Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using myTofuture tofu press, but you can also followthese 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.
See AlsoGrilled Bacon Wrapped Filet Mignon RecipeA Complete Guide to Tofu Marinades!Sous Vide Flank Steak - Steak Perfection!Sous Vide Steak Guide | The Food Lab
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.
Notes
Baking: I love the pan-fried version of this recipe as it makes for beautiful crispy skin, but if you prefer to bake it, follow these steps. Omit the cornstarch dredge, and then bake the vegan salmon in a baking dish at 400F (200C) for about 10 minutes until heated through.
Air-fryer: I love the pan-fried version of this recipe as it makes for beautiful crispy skin, but if you prefer to bake it, follow these steps. Omit the cornstarch dredge, and then air-fry the vegan salmon in a preheated air-fryer at 360F (182C) for about 8 minutes until heated through.
Oil-free: to make this recipe oil-free, skip the pan-frying and follow either the baking or air-fryer instructions above.
Nori: this is the same seaweed that is used to make sushi rolls. It should be easy to find in your local grocery store, or you can order it online. Nori will give the vegan salmon a fishy flavour, so if you prefer less fish flavour, then reduce or omit it in the marinade.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 281kcal | Carbohydrates: 22g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1145mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg
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Author: Sam Turnbull
Cuisine: American
Course: Main Course
Author: Sam Turnbull
Cuisine: American
Course: Main Course
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Reader Interactions
Comments
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!Reply
Sam Turnbull says
So thrilled you loved it Kim 🙂
Reply
Nicole says
Can the cornstarch be replaced with a different starch? Can't have corn.
Reply
Jess @ IDTLC Support says
If you can eat gluten, all-purpose flour would be a good option to try.
Reply
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.Reply
Lisa says
Great recipe! Anything you can do with that great marinade afterwards as it seems a shame to throw it away!?
Reply
Sam Turnbull says
You could use it a second time to marinate more tofu!
Reply
Michelle says
Hi...can these be frozen after they are cooked?
Reply
Mor says
I am not vegan but me and my boyfriend loved how it came out!Reply
Tom says
absolutely fantastic, first time I'm having a nice homemade alternative to fish in my vegan kitchen - what an absolute delight!Reply
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
Reply
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!
Reply
cd says
do you recommend an alternative to beetroot? my other half is allergic!
Reply
Sam Turnbull says
It is mainly for color, so perhaps you could use a bit of vegan red food coloring instead?
Reply
Linda says
Is the beet absolutely necessary for flavor or just as a colorant?
Thank you!Reply
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!Reply
Jess @ IDTLC Support says
Thanks so much for your review, Vivian! We're so happy you enjoy this recipe!
Reply
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.
Reply
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.Reply
Jess @ IDTLC Support says
Fantastic! We're so glad you enjoyed, Shari!
Reply
Dara says
i just made this (pan fried version) and can't get over how similar to salmon the texture is!
Reply
Jess @ IDTLC Support says
We're so glad you enjoyed it!
Reply
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
Reply
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