5 Best Anchovy Substitutes Worth Trying

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Anchovy substitute options that preserve umami, saltiness, and “melty” savory depth.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Dried anchovy powder (or anchovy paste) Closest concentrated umami—start small because it can turn the dish too salty fast.
¾:1 Miso paste (white or yellow) Reliable umami and savory depth; reduce slightly and taste for salt.

Good Alternatives

1:1 Soy sauce + a tiny splash vinegar or lemon Replicates anchovy salt + savory; add acid to mimic the bright “bite.”
1:1 Capers (finely chopped) + olive oil Briny/salty pop; chop small so it blends rather than tasting like separate caper chunks.

Emergency Swaps

1:1 Olives (very finely chopped) + a pinch of salt Adds briny depth when you need “savory” quickly; salt lightly to avoid over-salting.

Identify what anchovy is doing in your recipe: pure umami (sauce), briny saltiness (salad/dressing), or melt-in background flavor (cooked sauces).
Start with the closest pick from the table (aim for the listed ratio) and add it gradually—especially if it’s concentrated (paste/powder/soy).
If your substitute tastes too sharp or flat, blend in a small amount of olive oil (for roundness) and a drop of lemon/vinegar (for anchovy-like brightness).
If it tastes too salty, stretch the dish with an unsalted base (more tomatoes, more cream, or extra vegetables) instead of adding more liquid.
Taste again after a short rest (5 minutes) because savory flavors blend and mellow as the dish sits.

Anchor your choice to anchovy’s job: salty umami vs. briny funk vs. melt-into-sauce background flavor.
Most substitutes need salt/funk balance—taste early and adjust with acid or olive oil.

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