Vegan Salmon! Pan-Seared Fillets

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.