Beetroot Cured Salmon is an elegant, flavorful, and visually striking dish perfect for entertaining or elevating a weeknight meal. This modern twist on classic gravlax combines the earthy sweetness of beetroot with the rich, buttery texture of fresh salmon. Whether you’re planning brunch, a festive appetizer, or a gourmet snack, this recipe delivers flavor, color, and sophistication.

Curing salmon at home may seem intimidating, but with a few simple ingredients and a little patience, you can create a restaurant-quality dish in your own kitchen. The beetroot not only adds subtle sweetness but also gives the salmon a gorgeous ruby-red hue, making it as appealing to the eyes as it is to the palate.

Why Beetroot Cured Salmon is Worth Making

Beetroot Cured Salmon is more than just visually stunning. It is:

Nutrient-packed: Salmon is rich in omega-3 fatty acids, high-quality protein, and essential vitamins.
Customizable: Adjust the sweetness, saltiness, and herb infusions to match your taste.
Versatile: Served thinly sliced over bagels, with cream cheese, in salads, or as part of a charcuterie board.

This recipe provides a perfect balance between savory, sweet, and herbal notes while keeping the salmon tender and melt-in-your-mouth delicious.

Ingredients

Salmon:
- 1 lb (450g) fresh salmon fillet, skin-on, pin bones removed
Curing Mix:
- 1 cup grated raw beetroot
- 1/4 cup coarse sea salt
- 1/4 cup granulated sugar
- 1 tsp freshly ground black pepper
- Zest of 1 lemon
- 1 tbsp fresh dill, chopped
Optional Garnish:
- Lemon slices, dill sprigs, microgreens

Instructions

Prepare the Curing Mixture: In a medium bowl, combine grated beetroot, sea salt, sugar, black pepper, lemon zest, and chopped dill. Mix until evenly distributed.
Prep the Salmon: Pat the salmon fillet dry with paper towels. Check for any remaining pin bones and remove if necessary.
Apply the Cure: Spread half of the beetroot mixture in a shallow dish. Place the salmon fillet on top, skin-side down. Cover the salmon with the remaining beetroot mixture, pressing gently to ensure full contact.
Wrap and Refrigerate: Wrap the dish tightly with plastic wrap. Place a weight (such as a small plate) on top to help the curing process. Refrigerate for 24–48 hours, depending on desired firmness and flavor intensity.
Flip Midway (Optional): For even curing, flip the salmon halfway through the curing period.
Rinse and Dry: After curing, remove the salmon from the mixture. Gently rinse under cold water to remove excess beetroot and salt. Pat dry with paper towels.
Slice and Serve: Using a sharp knife, slice the salmon thinly at a slight angle. Arrange on a platter with lemon slices and fresh dill. Serve immediately or refrigerate for up to 5 days.

Tips for Perfect Beetroot Cured Salmon

Choose Fresh Salmon: Look for sushi-grade or fresh fillets to ensure safety and optimal texture.
Control Saltiness: Adjust the amount of salt in the curing mix if you prefer a milder flavor.
Thin Slices: Use a long, sharp knife to cut paper-thin slices for elegant presentation.
Extra Flavor Infusion: Add a splash of vodka or gin to the curing mixture for a Scandinavian twist.

Variations

Citrus Beet Cured Salmon: Add orange zest to the cure for a subtle citrus aroma.
Herbal Infusion: Mix in tarragon, chives, or parsley to complement the dill flavor.
Spicy Kick: Add a pinch of crushed red pepper or Szechuan pepper for mild heat.

Serving Suggestions

Serve on bagels with cream cheese, capers, and red onion for a classic brunch.
Add to a charcuterie or seafood platter with pickled vegetables and artisan bread.
Top fresh greens and avocado for a light and sophisticated salad.
Roll into canapés or blinis for holiday entertaining.

Fun Facts & Cultural Context

Curing fish is an ancient preservation technique, dating back to Nordic traditions. Gravlax, the Scandinavian precursor to this recipe, was originally buried in the ground (“grav”) with salt and sugar to ferment slightly. The addition of beetroot is a modern twist that enhances both the flavor and the visual appeal, creating a dish that’s as Instagram-worthy as it is delicious.

Beetroot Cured Salmon reflects the culinary movement of blending traditional methods with fresh, natural ingredients for bold color and taste. Its versatility has made it a favorite in contemporary brunch culture and upscale dining alike.