Baked Salmon with Dill Sauce
Alright, gorgeous — this Baked “Salmon” with Dill Sauce isn’t your average weeknight meal. It’s elegant, sassy, and shockingly easy — like you on a good hair day. The tofu (or carrot “salmon”) bakes to flaky perfection while that creamy dill sauce drapes over it like couture. The fresh herbs, lemony zing, and velvety texture scream “fine dining,” but your oven does all the heavy lifting. Pair it with roasted veggies or quinoa, light a candle, and pretend you’re at a seaside bistro — minus the seafood smell and emotional baggage. Dinner just got glam, plant-style.
Baked Salmon with Dill Sauce
A flavorful Vegan Baked “Salmon” with Dill Sauce, featuring tofu or carrot fillets baked and topped with a creamy, tangy dill sauce.
Ingredients
For the “Salmon”:
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Dill Sauce:
- ½ cup vegan yogurt or cashew cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped dill
- 1 garlic clove minced
- ½ teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press tofu for 15 minutes to remove moisture, then slice into fillets. For carrot lox, peel long ribbons.
- Whisk soy sauce, olive oil, lemon juice, garlic powder, paprika, salt, and pepper in a bowl.
- Coat tofu or carrot slices evenly in the marinade. Let rest for 15–20 minutes.
- Arrange on tray and bake for 25–30 minutes, flipping halfway through.
- For the sauce, blend vegan yogurt, mustard, lemon juice, dill, garlic, maple syrup, salt, and pepper until smooth.
- Drizzle dill sauce over baked tofu “salmon.” Garnish with more fresh dill and lemon wedges.
Notes
Nutritional Values (Per Serving)
- Calories: 255
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 18%
- Calcium: 15%
- Iron: 14%
- Magnesium: 12%
Additional Notes / Tips
- Fresh dill makes all the difference — don’t settle for sad, dried flakes.
- Add a splash of white wine to the sauce if you’re feeling extra.
- Want it fancy? Serve with lemon zest and microgreens.
- Leftovers make an epic sandwich filling — just add lettuce and sass.
- Store sauce separately and drizzle fresh before serving for that glossy finish.
