Vegan Salmon with Lemon Dill Sauce

This Vegan Salmon with Lemon Dill Sauce is a delicious plant-based alternative to the classic salmon dish. Made with rich, flaky, and flavorful marinated tofu or carrot slices as the base, it is paired with a tangy, creamy lemon dill sauce that brings freshness and depth. This dish is perfect for a vegan dinner or a special occasion!

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Vegan “Salmon”:

1 block firm tofu, pressed to remove excess water (or 2 large carrots, sliced lengthwise for a carrot-based alternative)
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon liquid smoke (optional, for a smoky flavor)
1 teaspoon lemon juice
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric (for color)
1/4 teaspoon ground black pepper

For the Lemon Dill Sauce:

1/2 cup vegan mayo
2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon water (for adjusting sauce consistency)

Instructions

1. Prepare the Vegan Salmon Base:

For Tofu: Slice the pressed tofu into 4 thick slices. Pat them dry with a paper towel to remove any remaining moisture.
For Carrots: If using carrots, slice them lengthwise into strips, keeping them about 1/4 inch thick to mimic the texture of fish fillets.

2. Marinate the “Salmon”:

In a shallow bowl, combine olive oil, soy sauce, liquid smoke (if using), lemon juice, smoked paprika, turmeric, and black pepper.
Add the tofu slices or carrot strips to the marinade and toss gently to coat. Let them marinate for 10-15 minutes to absorb the flavors. For tofu, you can also let it marinate in the fridge for up to an hour for a stronger flavor.

3. Cook the Vegan Salmon:

For Tofu: Heat a non-stick pan over medium heat and add a little oil. Cook the marinated tofu slices for 4-5 minutes per side, or until golden and crispy. Alternatively, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway.
For Carrots: Heat a pan with a little oil over medium heat. Cook the carrot strips for about 4-5 minutes on each side, or until slightly caramelized and tender, but not mushy. Alternatively, roast them in the oven for 20 minutes at 400°F (200°C), flipping halfway.

4. Make the Lemon Dill Sauce:

In a small bowl, whisk together vegan mayo, fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Add water gradually to thin it out to your desired sauce consistency. Taste and adjust the seasoning, if needed.

5. Assemble the Dish:

Plate the cooked tofu or carrot slices and drizzle generously with the lemon dill sauce.
Garnish with extra fresh dill and lemon wedges on the side.

Tips:

Carrot Version: If you’re using carrots, they have a naturally tender texture but will need to be sliced thinly and cooked carefully to avoid becoming too soft.
Extra Flavor: For an extra burst of flavor, sprinkle the tofu or carrots with some capers or nutritional yeast after cooking.
Serving Suggestions: Serve this Vegan Salmon with a side of roasted vegetables, a quinoa salad, or some crisp greens to complete the meal.

This Vegan Salmon with Lemon Dill Sauce brings a fresh, savory, and tangy twist to your plate. Whether you choose tofu or carrots as the base, the creamy lemon dill sauce will make your dish pop with flavor, providing a beautiful vegan alternative for special occasions or any time you’re craving something vibrant and satisfying.