Vegan Salmon – 2 ways

Vegan salmon is a plant-based stand-in for smoked salmon, and yes, it can absolutely be done at home. This recipe gives you two versions — one built from roasted carrots and one from blanched plum tomatoes — both marinated in a smoky, briny, umami-rich mix that brings you remarkably close to the taste, texture, and silky look of the real thing. Layer it on toast or bagels, slide it into sushi bowls, or use it as a starter, and no one will guess it started life as a vegetable.

Going vegan might seem like you have to leave out a lot of your favorite dishes, but let me tell you that this is not true at all. Almost any recipe has a plant-based version waiting to be discovered — you just need a little research and an open mind for ideas that sound a bit wild at first, like turning carrots into salmon. Below I’m going to tell you more about both options so you can pick the one that fits your kitchen and your mood.

Two Ways to Make It: Carrots vs. Tomatoes

The carrot version is baked whole in a coat of salt, then peeled into long ribbons that mimic the shape of sliced salmon. It has a firmer, more toothsome bite and holds up beautifully on a bagel. The tomato version is quick-blanched, peeled, seeded, and left as smooth halves, giving you a softer, more delicate texture that melts on the tongue — closer to lox. Both soak in the same style of smoky, salty marinade, so the choice comes down to the texture you want and how much time you have.

Ingredient Notes That Make the Difference

A few ingredients do the heavy lifting here, and understanding them helps you get the flavor right:

• Nori — the single most important flavor. That thin strip of seaweed carries the ocean note that reads as “fish” on your palate. Do not skip it if you want the illusion to land.
• Miso paste — brings deep, savory umami and a touch of salt that fills out the marinade and keeps the carrots from tasting like, well, carrots.
• Liquid smoke or smoked paprika — this is what gives you the “smoked salmon” character. Liquid smoke is more intense, so start light; smoked paprika is gentler and also adds color.
• Plum tomatoes — choose firm, ripe ones. Their meaty walls and low water content hold their shape after blanching far better than watery salad tomatoes.
• Dill and lemon juice — the classic pairing for cured fish. A little brightness and that grassy, fresh dill note tie everything back to the original.

Why This Method Works

Baking the carrots in a salt coat draws out moisture and concentrates their natural sweetness, which is what gives the finished ribbons a dense, almost fleshy chew instead of a soggy one. For the tomatoes, the quick dip in hot water loosens the skin so it slips right off, and scooping out the seeds removes the wet, jelly-like part that would otherwise dilute the marinade. What is left is firm tomato flesh with plenty of surface area to soak up smoke and salt. In both cases the marinade needs time — the flavor is not on the surface, it has to migrate inward, which is why the rest in the fridge matters more than any single ingredient.

Tips for Getting It Right

• Give it real marinating time. Two hours is the minimum; overnight is where the magic happens. The color deepens, the smoke settles in, and the texture firms up.
• Slice the carrots with a vegetable peeler, not a knife. Thin, wide ribbons look the part and take on marinade faster than thick chunks.
• Let everything cool before it hits the marinade. Warm carrots or tomatoes will steam and soften instead of absorbing flavor cleanly.
• Taste and adjust the smoke. Liquid smoke varies a lot by brand — add a little, taste, and build up rather than overshooting.
• Do not skip seeding the tomatoes. Those seed pockets hold water that would water down the marinade and make the “salmon” fall apart.

How to Serve Vegan Salmon

This is where it really shines. Pile it onto a toasted bagel with vegan cream cheese, capers, and a few rings of red onion for a classic brunch plate. Fold it into vegan sushi rolls or scatter it over a rice bowl for a poke-style lunch. It also works as an elegant starter, or as the “fish” element on a fresh green salad — try it alongside a couscous salad to turn it into a light, complete meal. If you are building a whole vegan spread, it sits happily next to something hearty like a vegan Philly cheesesteak sandwich for a mixed-textures lunch table.

Make-Ahead and Storage

Both versions are made for prepping in advance — in fact, they taste better the next day once the marinade has fully soaked through. Keep the “salmon” submerged in its marinade in an airtight container in the fridge, and it will hold for up to 4 to 5 days. Give the carrots a good overnight rest before serving for the best texture. I would not recommend freezing either version, as the tomatoes turn mushy and the carrots lose their pleasant bite once thawed. Prepped ahead, this is a lovely thing to have on hand for quick lunches through the week, much like keeping a batch of vegan red lentil soup ready to go.

If you make this vegan salmon, I would love to know which version won you over — the chewy carrot ribbons or the silky tomato lox. Rate the recipe below and drop a comment with how you served it and any smoky tweaks you tried.

Vegan Salmon – 2 ways!

Two clever ways to make vegan salmon at home: silky roasted carrot ribbons for a firmer bite, and blanched plum tomato fillets for a softer, lox-like texture. Both soak in the same smoky miso-and-nori marinade, so you get the taste, colour and versatility of smoked salmon without the fish.

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Rate

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Choose Serving Size 1

Ingredients 

#1 Carrot salmon:

• 2 carrots peeled
• 1 Tbsp salt

For the marinade:

• 2 Tbsp miso paste
• 1 tsp lemon juice
• 1 tsp liquid smoke or smoked paprika
• 1 clove garlic minced
• 2 cups water
• ½ sheet nori cut into short strips
• 1 Tbsp dill fresh

#2 Tomato salmon

• 5 plum tomatoes

For the marinade:

• 2 tsp olive oil or flaxseed oil
• 1 tsp lemon juice
• 1 Tbsp soy sauce
• ½ cup water warm
• 1 tsp liquid smoke or smoked paprika
• 1 Tbsp vegan ‘fish’ sauce optional

Instructions

• For the carrot salmon:
• Preheat the oven to 200°C (400°F).
• Coat the peeled carrots with the salt and place them on a baking tray.
• Bake the carrots for about 45 minutes, until tender.
• Meanwhile, add all the marinade ingredients to a medium bowl and stir to combine. Set aside.
• Once the carrots are baked, let them cool completely.
• Using a vegetable peeler, slice the cooled carrots lengthwise into thin ribbons.
• Place the carrot ribbons into the marinade, making sure they are fully covered.
• Refrigerate the marinated carrots for about 2 hours, or overnight for a deeper flavour.
• For the tomato salmon:
• In a medium pot, bring about 3 cups of water to a boil.
• Wash the tomatoes and make a small cross-shaped cut at the bottom of each one.
• Place the tomatoes into the boiling water.
• Turn off the heat and leave the tomatoes in the hot water for about 4 minutes.
• Discard the water and let the tomatoes cool.
• Meanwhile, mix all the marinade ingredients in a medium bowl.
• Peel the tomatoes and cut them in half.
• With a teaspoon, scoop the seeds out of each half.
• Add the tomatoes to the marinade and let them soak for about an hour, or overnight.
• Serve the “salmon” on toast or bagels with vegan cream cheese, as a starter, or as a fish replacement on salads and sushi bowls.

Notes

Two versions in one recipe – roasted carrot ribbons for a firmer bite, blanched tomato halves for a softer lox-like texture. Marinate overnight for the best flavour. Keep the ‘salmon’ in its marinade in an airtight container in the fridge for up to 4 days. Serve on toast or bagels with vegan cream cheese, as a starter, or as a fish replacement in salads and sushi bowls.

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