Vegan Smoked Salmon

Why You’ll Love This Recipe

This vegan smoked salmon is flavorful, healthy, and incredibly easy to make with everyday ingredients. It offers a satisfying, silky texture and smoky aroma, making it a convincing substitute for lox. Ideal for brunch, meal prep, or entertaining, it’s also soy-free, gluten-free (with the right bread), and loaded with nutrients. It’s a compassionate, creative way to enjoy a seafood-inspired favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large carrots, peeled
1 tablespoon olive oil
1 tablespoon soy sauce or tamari
1 tablespoon apple cider vinegar or lemon juice
½ teaspoon liquid smoke
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon kelp granules or crumbled nori (optional, for a sea-like flavor)
Fresh dill, capers, and red onion slices for serving (optional)

Directions

1. Cook the carrots: Bring a pot of water to a boil. Add the whole peeled carrots and cook for 8–10 minutes, or until just fork-tender but not mushy. Drain and let cool.
2. Slice the carrots: Once cool, use a vegetable peeler or mandoline to shave the carrots into long, thin ribbons.
3. Make the marinade: In a bowl or shallow dish, whisk together olive oil, soy sauce, vinegar or lemon juice, liquid smoke, smoked paprika, salt, and kelp or nori if using.
4. Marinate the carrot ribbons: Add the shaved carrots to the marinade and gently toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop.
5. Serve: Use as you would traditional smoked salmon—on bagels with vegan cream cheese, in wraps, salads, or sushi.

Servings and Timing

Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Marinating time: 4–12 hours
Total time: 4 hours 20 minutes (including minimum marinating)

Variations

• Use beet juice in the marinade for a pinker hue.
• Add a pinch of garlic powder or onion powder for extra depth.
• Try maple syrup in the marinade for a subtle sweetness.
• Swap soy sauce with coconut aminos for a soy-free version.
• Add freshly cracked pepper for a lox-style finish.
• Use golden carrots for a slightly different color and flavor.

Storage/Reheating

Store vegan smoked salmon in an airtight container in the refrigerator for up to 5 days. The flavor continues to develop as it sits. Do not freeze, as the texture may break down. No reheating is needed—serve chilled or at room temperature.

FAQs

Does it really taste like smoked salmon?

It mimics the smoky, salty flavor and silky texture quite well, especially when paired with traditional toppings.

How long should I marinate it?

At least 4 hours, but overnight is best for full flavor.

Can I use baby carrots?

Whole carrots work best for slicing into ribbons, but thick baby carrots may work if sliced thinly.

What’s the purpose of liquid smoke?

It gives the carrot “salmon” its characteristic smoky flavor. You can omit it, but the flavor won’t be as convincing.

Is this recipe gluten-free?

Yes, if you use tamari or coconut aminos instead of soy sauce.

Can I skip the seaweed?

Yes, but it adds a hint of ocean-like taste that enhances the authenticity.

How do I serve vegan smoked salmon?

On bagels, toast, in sushi rolls, salads, wraps, or as part of a vegan charcuterie board.

Can I make this oil-free?

Yes, omit the oil and increase the marinade’s acidity slightly, though the texture may be less silky.

Will it stain my fridge containers?

Beets or paprika may cause slight staining, so glass containers are recommended.

How can I make it more savory?

Add capers, dill, and red onions as toppings to boost umami and flavor contrast.

Conclusion

Vegan Smoked Salmon made from carrots is a clever, compassionate alternative that doesn’t compromise on flavor or presentation. Smoky, tender, and beautifully seasoned, it’s a standout addition to any plant-based menu. Whether for brunch or special occasions, this easy recipe delivers a delicious experience that seafood lovers and vegans alike can enjoy.

Vegan Smoked Salmon

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Vegan Smoked Salmon is a plant-based alternative made from marinated carrots that delivers a smoky, silky, and savory experience perfect for bagels, sandwiches, or sushi.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Boiled & Marinated
• Cuisine: Vegan
• Diet: Vegan

Ingredients

• 4 large carrots, peeled
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon apple cider vinegar or lemon juice
• ½ teaspoon liquid smoke
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon kelp granules or crumbled nori (optional)
• Fresh dill, capers, and red onion slices for serving (optional)

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Instructions

1. Bring a pot of water to a boil. Add peeled carrots and cook for 8–10 minutes until just fork-tender but not mushy. Drain and let cool.
2. Once cool, use a vegetable peeler or mandoline to shave the carrots into long, thin ribbons.
3. In a bowl or shallow dish, whisk together olive oil, soy sauce, vinegar or lemon juice, liquid smoke, smoked paprika, salt, and kelp or nori if using.
4. Add the carrot ribbons to the marinade and gently toss to coat. Cover and refrigerate for at least 4 hours or preferably overnight.
5. Serve chilled or at room temperature on bagels, in sushi, wraps, or salads.

Notes

• Marinate overnight for the most developed flavor.
• Use tamari or coconut aminos for a gluten-free version.
• Kelp or nori adds a subtle sea-like flavor but is optional.
• Glass containers are best for storage to avoid staining.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 60
• Sugar: 4g
• Sodium: 400mg
• Fat: 3g
• Saturated Fat: 0.4g
• Unsaturated Fat: 2.6g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg