• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegan Meats

    May 5, 2021 137 Comments

    Vegan Salmon! Pan-Seared Fillets

    11.7K shares
    Jump to Recipe

    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.

    Vegan Salmon! Pan-Seared Fillets! My newest creation, 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 a mild but full-bodied umami with hints of butter, nuts, lemon zest, and the ocean.  It pairs beautifully with dill and melts in your mouth with every bite. #itdoesnttastelikechicken #vegansalmon #veganseafood

    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!

    Vegan Salmon! Pan-Seared Fillets! My newest creation, 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 a mild but full-bodied umami with hints of butter, nuts, lemon zest, and the ocean.  It pairs beautifully with dill and melts in your mouth with every bite. #itdoesnttastelikechicken #vegansalmon #veganseafood

    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:

    Pressing the tofu to make Tofish Fillets

    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.
    Add slices to make the vegan salmon fillets flaky

    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. 🙂

    Make a fishy tasting marinade

    To make the marinade:

    Add all of the marinade ingredients together in a blender. Blend until smooth as possible.

    Place the tofu fillets in the fishy marinade

    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.

    remove tofish fillets from fishy marinade and cover in cornstarch

    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.

    Pan-sear tofish fillets to make vegan salmon

    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.

    Vegan Salmon! Pan-Seared Fillets! My newest creation, 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 a mild but full-bodied umami with hints of butter, nuts, lemon zest, and the ocean.  It pairs beautifully with dill and melts in your mouth with every bite. #itdoesnttastelikechicken #vegansalmon #veganseafood

    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.

    Print Recipe
    4.97 from 91 votes

    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 Time1 hr
    Cook Time10 mins
    Total Time1 hr 10 mins
    Course: Main Course
    Cuisine: American
    ingredient tag: tofu
    Servings: 4
    Calories: 281kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    Prevent your screen from going dark

    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.

    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
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    « 26 Vegan Mother's Day Brunch Recipes
    Easy Vegan Glazed Donuts »

    Reader Interactions

    Comments

    1. Helen says

      January 14, 2023 at 3:39 pm

      5 stars
      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
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN