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Beetroot Cured Salmon

An elegant and flavorful beetroot-cured salmon recipe perfect for brunch, appetizers, or holiday entertaining.
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Prep Time 20 minutes
Total Time 1 day
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Scandinavian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1 lb fresh salmon fillet skin-on, pin bones removed
Curing Mix
  • 1 cup grated beetroot
  • 0.25 cup coarse sea salt
  • 0.25 cup granulated sugar
  • 1 tsp black pepper freshly ground
  • 1 tsp lemon zest from 1 lemon
  • 1 tbsp fresh dill chopped

Equipment

  • Mixing bowls
  • Shallow dish
  • Plastic wrap
  • Sharp knife

Method
 

  1. In a medium bowl, combine grated beetroot, sea salt, sugar, black pepper, lemon zest, and chopped dill.
  2. Pat the salmon fillet dry with paper towels and remove any remaining pin bones.
  3. Spread half of the beetroot mixture in a shallow dish, place salmon on top, and cover with remaining mixture.
  4. Wrap tightly with plastic wrap and place a weight on top. Refrigerate 24–48 hours.
  5. Flip the salmon halfway through curing for even flavor.
  6. Remove salmon from mixture, rinse under cold water, and pat dry.
  7. Slice salmon thinly and serve with lemon slices and fresh dill.

Notes

Adjust curing time for desired saltiness and firmness.