vegan salmon

Vegan Salmon Lox

Simply serve this vegan salmon on an English muffin topped with dairy-free cream cheese for a satisfying spin on a traditional festive brunch dish.

Serves 6-8


  • 3-4 carrots
  • 900g (2 lb) kosher salt
  • 240ml (8 fl oz) water
  • 120ml (4 fl oz) soy sauce
  • 1 tsp white vinegar
  • 1 tsp caper brine
  • ½ tsp smoked paprika
  • ¼ tsp liquid smoke
  • ½ tbsp kelp granules
  • 1 tbsp algae oil


  1. Preheat oven to 220°C/425°F/Gas 7.
  2. Wash and clean your carrots, leaving wet. Use a baking dish, pour a bed of salt onto the baking dish, then place your veggies on the salt, then cover with more salt. Bake for 30 to 40 minutes.
  3. To a large bowl, add water and the rest of the ingredients.
  4. Once the carrots are done baking, allow them to cool completely and remove from the salt. Slice into thin slices and place in brine mixture. Cover and refrigerate overnight.
  5. Once done, remove from brine, top with capers and fresh dill, and enjoy!

Recipe from Making Vegan Meat: The Plant-Based Food Science Cookbook by Mark Thompson (Published by Mango Publishing Group).