Beetroot Cured Salmon: A Vibrant, Elegant Homemade Gravlax

Beetroot Cured Salmon is a stunning, flavor-forward twist on classic gravlax. Using a simple cure of salt, sugar, fresh herbs, and grated beetroot, this recipe transforms fresh salmon into a silky, delicately seasoned delicacy with striking color and refined taste. It’s elegant enough for entertaining yet surprisingly easy to make at home.

Curing salmon is a time-honored technique that enhances texture and flavor without cooking. The beetroot not only lends a beautiful ruby hue but also adds subtle earthiness that complements the richness of the fish. After a short cure, the salmon becomes firm yet tender, perfect for thin slicing.

Serve beetroot cured salmon as an appetizer, brunch centerpiece, or light meal. It pairs beautifully with rye bread, mustard sauce, and fresh herbs, making it a favorite for holidays, special occasions, or anytime you want something impressive and fresh.

Why Beetroot Is Perfect for Curing Salmon

Beetroot is ideal for curing because it adds moisture, color, and gentle sweetness without overpowering the fish. As the cure works, beet juice penetrates the surface of the salmon, creating a vibrant exterior while keeping the interior silky and clean-tasting.

The salt and sugar draw out moisture, firming the flesh and concentrating flavor, while dill and citrus zest add brightness. The result is balanced, nuanced, and visually striking.

Ingredients

• 1½–2 lb fresh salmon fillet, skin on, pin bones removed
• 1 cup grated raw beetroot
• ½ cup kosher salt
• ½ cup granulated sugar
• 1 tablespoon cracked black pepper
• Zest of 1 lemon
• 1 small bunch fresh dill, chopped

Instructions

1. Pat the salmon fillet dry with paper towels and place skin-side down on a large piece of plastic wrap.
2. In a bowl, combine grated beetroot, salt, sugar, black pepper, lemon zest, and chopped dill. Mix well.
3. Spread the curing mixture evenly over the flesh side of the salmon.
4. Wrap the salmon tightly in plastic wrap, then wrap again to prevent leaking.
5. Place the wrapped salmon on a tray or in a dish. Set another tray on top and add a light weight (such as cans).
6. Refrigerate for 36–48 hours, turning the salmon once halfway through.
7. Unwrap the salmon and gently scrape off the curing mixture.
8. Rinse quickly under cold water and pat dry thoroughly.
9. Using a sharp knife, slice the salmon thinly against the grain.
10. Serve chilled.

Beetroot Cured Salmon

Silky cured salmon infused with beetroot, herbs, and citrus for a vibrant homemade gravlax.

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Prep Time 20 minutes mins

Total Time 2 days d

Servings: 8 servings

Course: Appetizer, Breakfast, Brunch

Cuisine: Nordic, Scandinavian

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 lb salmon fillet skin on
• 1 cup beetroot grated
• 0.5 cup kosher salt
• 0.5 cup granulated sugar
• 1 tbsp black pepper cracked
• 1 lemon zest
• 1 bunch fresh dill chopped

Equipment

• Sharp knife
• Plastic wrap
• Cutting board

Method

 

1. Mix beetroot cure ingredients.
2. Coat salmon evenly and wrap tightly.
3. Refrigerate under light weight 36–48 hours, turning once.
4. Rinse, dry, slice thinly, and serve chilled.

Notes

Slice thinly against the grain for best texture.

Tips for Perfect Beetroot Cured Salmon

• Use sushi-grade or very fresh salmon
• Grate beetroot finely for even curing
• Slice thinly with a long, sharp knife
• Chill well before slicing for clean cuts

Variations to Try

• Add orange zest instead of lemon
• Include crushed juniper berries for a Nordic note
• Mix in horseradish for gentle heat
• Use vodka or aquavit sparingly in the cure

Serving Suggestions

Beetroot cured salmon is delicious served:

• On rye bread or crispbread
• With mustard-dill sauce
• Alongside scrambled eggs or omelets
• As part of a brunch or appetizer board

Garnish with fresh dill, lemon wedges, or pickled onions.

Storage and Food Safety

Store cured salmon tightly wrapped in the refrigerator for up to 5 days. Keep chilled at all times. For longer storage, slice and freeze portions for up to 1 month, thawing gently in the refrigerator.

Why This Recipe Works

This recipe succeeds because it balances technique and simplicity. The cure firms the salmon without drying it out, the beetroot adds color and subtle sweetness, and the herbs provide freshness. The result is a refined dish that feels restaurant-quality but is completely achievable at home.

If you’re looking to elevate your appetizer game or explore curing for the first time, Beetroot Cured Salmon is a beautiful and rewarding place to start.