Hey there, Veginners! 🌿 If you’ve been missing the silky, rich texture of salmon but want to keep your meals 100% plant-based, you’re in for a treat. Let's make Watermelon "Salmon"—a mind-blowing vegan alternative that looks, tastes, and even feels like the real deal! 🌱🐟
This recipe is perfect for sushi, poke bowls, bagels, and more, and the best part? It’s super easy, requires just a few ingredients, and will impress even the most skeptical seafood lovers. Let’s dive in!
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Why Watermelon? 🍉
Watermelon may sound like an odd choice, but trust me, it’s magic in the kitchen! When marinated and baked, it transforms into a tender, silky, and slightly firm texture—just like raw salmon. Plus, it's packed with hydration and vitamins, making it a nourishing choice.
Health Benefits of Watermelon Salmon
Low in calories (great for light and refreshing meals)
Rich in antioxidants (hello, glowing skin! ✨)
Hydrating (92% water content = a natural detox)
Heart-healthy (contains lycopene and amino acids for circulation)
Watermelon "Salmon" Recipe
📌 Recipe Details
Servings: 4
Prep Time: 15 minutes
Marinating Time: 12+ hours (overnight for best results)
Cook Time: 1.5 - 2 hours
Total Time: 14+ hours (mostly hands-off)
🛒 Ingredients
For the "Salmon"
½ small seedless watermelon (about 4 cups, cubed or sliced)
For the Marinade
¼ cup tamari or soy sauce (for umami depth)
2 tbsp rice vinegar (adds brightness)
1 tbsp sesame oil (for richness)
1 tbsp pure maple syrup (balances flavors)
1 tsp smoked paprika (adds that smoky "salmon" essence)
½ tsp garlic powder
½ tsp onion powder
1 sheet nori (seaweed), finely crumbled (for that ocean flavor)
½ tsp liquid smoke (optional but recommended)
Garnishes (Optional but Delicious!)
Black or white sesame seeds
Chopped green onions
Thinly sliced radish
Wasabi & pickled ginger (for sushi-style serving)
Instructions
1️⃣ Prep the Watermelon
Cut the watermelon into sashimi-like slices or small cubes (about ½ inch thick). This shape mimics traditional salmon pieces used in sushi or poke bowls.
2️⃣ Make the Marinade
In a bowl, whisk together the tamari, rice vinegar, sesame oil, maple syrup, smoked paprika, garlic powder, onion powder, crumbled nori, and liquid smoke.
3️⃣ Marinate the Watermelon
Place the watermelon pieces in a dish or large resealable bag.
Pour the marinade over them, making sure they’re fully coated.
Refrigerate for at least 12 hours (overnight is best). This allows the watermelon to absorb all the flavors.
4️⃣ Bake for the Perfect Texture
Preheat your oven to 200°F (95°C).
Place the marinated watermelon on a baking sheet lined with parchment paper.
Bake for 1.5 to 2 hours, flipping halfway through.
The watermelon will shrink slightly and take on a tender, silky texture similar to salmon.
5️⃣ Chill & Serve
Once baked, let it cool completely in the fridge for at least 30 minutes.
This helps it firm up and enhances the texture even more.
6️⃣ Enjoy!
Serve your vegan salmon over sushi rice, in a poke bowl, or on a bagel with vegan cream cheese.
🍣 Ways to Enjoy Your Watermelon Salmon
Sushi Rolls: Wrap in nori with avocado, cucumber, and sticky rice.
Poke Bowls: Toss with rice, edamame, seaweed salad, and sesame seeds.
Bagel & Lox: Spread a toasted bagel with vegan cream cheese, top with your "salmon," capers, and onions.
On Crackers: Perfect as a fancy appetizer with vegan crème fraîche.
💡 Pro Tips for the Best Vegan Salmon
The longer it marinates, the better! If you can wait 24 hours, you’ll get deeper flavor.
Low & slow baking is key—this transforms the watermelon’s texture to mimic real salmon.
For an extra silky finish, brush the pieces with a little sesame oil before serving.
Use fresh, seedless watermelon for the best texture and flavor.
🥗 Nutrition Information
(Estimated per serving)
Calories: 90
Carbs: 22g
Protein: 2g
Fat: 2g
Fiber: 1g
Sugar: 18g
Much lighter than real salmon, but still super satisfying!
FAQs About Vegan Salmon 🍉🐟
1. Does this taste exactly like real salmon?
Not 100%, but it has the umami, smokiness, and silky texture that mimics salmon really well! The seaweed, tamari, and smoked paprika give it an ocean-like taste.
2. Can I freeze vegan salmon?
Yep! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
3. Can I skip baking?
You can, but baking improves the texture and makes it more salmon-like. If you want a more sashimi-like experience, just marinate and serve raw.
4. What other veggies can mimic fish?
Carrots → Great for smoked salmon-style slices.
Tomatoes → Perfect for raw salmon alternatives in sushi.
Tofu → Best for cooked salmon alternatives.
🥕 Carrot "Salmon"
Carrots are often used to mimic smoked salmon because of their bright orange color and ability to absorb smoky marinades.
Ingredients:
Large carrots
Marinade: Liquid smoke, soy sauce, olive oil, lemon juice, and seaweed.
How to Make It:
Slice: Use a peeler to make thin ribbons of carrot.
Steam or Boil: Cook lightly to soften the texture.
Marinate: Soak in the smoky marinade for at least a few hours.
Use: Great on bagels with vegan cream cheese or as a topping for salads.
🍅 Tomato "Salmon" (For Sushi)
Tomatoes can mimic the texture of raw salmon in sushi or sashimi dishes.
Ingredients:
Ripe Roma tomatoes
Marinade: Soy sauce, sesame oil, rice vinegar, nori flakes.
How to Make It:
Peel: Blanch tomatoes in boiling water for 30 seconds, then peel the skins.
Marinate: Let the peeled tomatoes soak in the marinade overnight.
Serve: Slice into sashimi pieces and pair with rice or seaweed.
🌱 Tofu "Salmon"
For a firmer texture that mimics cooked salmon, tofu works well.
Ingredients:
Marinade: Miso paste, smoked paprika, lemon juice, soy sauce, and seaweed.
How to Make It:
Cut: Slice tofu into fillets.
Marinate: Soak in the marinade for several hours.
Cook: Bake or pan-sear for a flaky, cooked-salmon vibe.
Which Is Best?
For raw salmon: Watermelon or tomato is best for texture and appearance.
For smoked salmon: Carrots win for their smoky flavor and ribbon-like texture.
For cooked salmon: Tofu offers the most versatility.
If you try my Watermelon Salmon recipe, I’d love to hear what you think! 🌱 Did it surprise you? What did your seafood-loving friends and family say? Let me know in the comments!
Honestly, veganizing your favorite foods is way easier than you might think—it just takes a little creativity in the kitchen. Since going plant-based, I’ve had so much fun experimenting with different ingredients and discovering just how many classic dishes can be recreated in a totally animal-free way. It’s like a whole new world of cooking, and I love sharing it with you!
Speaking of which… is there a dish you’d love to see veganized? Drop it in the comments! Maybe we’ll even make it together live in a future cooking class. I love adding new recipes to my blog that are inspired by my Veginner Community—you’re why I do this! 🌿✨
If you enjoyed this blog post, please pay it forward or check out my shop. Use code VEGINNER5 for $5 CASH on me! Proceeds support animal sanctuaries. 🐮🐥🐷 xo, Cheryl
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