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4.99 from 98 votes

Vegan Salmon Fillet

This vegan salmon fillet is tender, buttery and tastes absolutely delicious! Serve it with a squeeze of lemon, some roasted veggies and you'll have a delicious meal to be looking forward to!
Prep Time15 mins
Cook Time10 mins
Resting Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: fillet, salmon
Servings: 2 fillets
Author: Carlo Cao


  • 1 block of firm tofu 400 g ((14 oz))
  • 1 sheet of nori half cut into bits, half cut to resemble salmon skin
  • 75 g mayonnaise ((2½ oz))
  • ½ tbsp ketchup
  • ¼ tbsp cognac (optional but recommended)
  • ¼ tsp lemon juice
  • 4 tbsp cornstarch
  • 4 tbsp vegetable oil for frying
  • salt and pepper to taste


  • Pat tofu dry then cut it into 2 fillets (read blog post to know how).
  • Make diagonal cuts into the fillets (to resemble the texture of salmon) being careful not to cut all the way through.
  • Add bits of nori into the cuts.
  • For the marinate, mix ketchup, mayonnaise, cognac and lemon juice in a bowl.
  • Brush the fillets with marinade, place in an air-tight container and set in the fridge for 30 minutes.
  • Cut the nori into strips roughly the same size as the tofu fillets. Stick nori to the top of the tofu and brush with water so that it sticks perfectly.
  • Coat the fillets with cornstarch.
  • Heat oil in a saucepan over medium heat, fry the fillets for a few minutes on each side until golden.
  • Serve straight away, enjoy!