Beetroot Cured Salmon: A Stunning Homemade Gravlax

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Beetroot cured salmon is one of those recipes that looks incredibly refined yet is surprisingly simple to make at home. With its jewel-toned color, delicate texture, and perfectly balanced salty-sweet flavor, this dish transforms an everyday salmon fillet into an elegant appetizer worthy of special occasions, brunch spreads, or festive gatherings.

Inspired by Scandinavian gravlax, beetroot cured salmon uses a dry cure of salt and sugar to gently draw moisture from the fish while infusing it with flavor. The addition of fresh beetroot not only adds subtle earthiness but also gives the salmon its signature deep magenta hue, making it visually striking without artificial coloring.

Despite its gourmet appearance, this recipe requires no cooking, no special equipment, and minimal hands-on time. Patience is the key ingredient, as the salmon slowly cures in the refrigerator over 24–48 hours, resulting in silky slices that melt in your mouth.

Why Beetroot Cured Salmon Is So Popular

This modern twist on classic gravlax has gained popularity for good reason:

  • Stunning natural color
  • Clean, delicate flavor
  • Make-ahead friendly
  • No cooking required
  • Perfect for entertaining

It’s a dish that feels luxurious yet approachable, making it ideal for both experienced cooks and beginners.

Ingredients for Beetroot Cured Salmon

  • 1½ lb fresh salmon fillet, skin on, pin bones removed
  • 1 medium raw beetroot, peeled and finely grated
  • ½ cup coarse sea salt
  • ½ cup granulated sugar
  • 1 tablespoon cracked black pepper
  • Zest of 1 lemon
  • 1 small bunch fresh dill, roughly chopped

Each ingredient serves a purpose: salt cures the fish, sugar balances salinity, beetroot colors and flavors, and herbs bring freshness.

Instructions

  1. Pat the salmon fillet completely dry with paper towels.
  2. In a bowl, mix grated beetroot, salt, sugar, black pepper, lemon zest, and chopped dill.
  3. Lay a large piece of plastic wrap on a tray. Spread half of the beet cure mixture evenly on the plastic wrap.
  4. Place salmon skin-side down on top of the cure.
  5. Cover the salmon evenly with the remaining beet cure mixture.
  6. Wrap tightly in plastic wrap, ensuring the salmon is fully sealed.
  7. Place a second tray or small weight on top to gently press the salmon.
  8. Refrigerate for 24–48 hours, turning the salmon once halfway through curing.
  9. Unwrap salmon and gently rinse off the cure under cold water.
  10. Pat dry thoroughly.
  11. Slice thinly against the grain using a sharp knife.

Beetroot Cured Salmon

Silky cured salmon infused with beetroot, dill, and citrus for a vibrant, elegant appetizer.
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Prep Time 15 minutes
Total Time 2 days
Servings: 10 servings
Course: Appetizer
Cuisine: European, Scandinavian
Calories: 180

Ingredients
  

Cure
  • 1.5 lb salmon fillet skin on, pin bones removed
  • 1 beetroot grated
  • 0.5 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 1 tbsp black pepper cracked
  • 1 lemon zest
  • 1 bunch fresh dill chopped

Equipment

  • Sharp knife
  • Plastic wrap
  • Tray or baking dish

Method
 

  1. Mix beetroot, salt, sugar, pepper, zest, and dill.
  2. Coat salmon evenly with cure.
  3. Wrap tightly and refrigerate 24–48 hours, turning once.
  4. Rinse cure, pat dry, and slice thinly.

Notes

Use sashimi-grade salmon for best results.

Texture & Flavor Profile

Beetroot cured salmon offers:

  • Silky, firm-yet-tender texture
  • Balanced saltiness with mild sweetness
  • Subtle earthy notes from beetroot
  • Fresh herbal brightness from dill
  • Clean, luxurious mouthfeel

The beet flavor is gentle and complementary, never overpowering the salmon.

Tips for Perfect Beetroot Cured Salmon

  • Use sashimi-grade salmon for best quality and safety
  • Slice thinly with a long, sharp knife
  • Don’t over-cure beyond 48 hours to avoid excess firmness
  • Rinse gently to preserve color while removing excess salt

Variations to Try

  • Citrus Beet Gravlax: Add orange zest
  • Gin-Cured Salmon: Add a splash of gin to the cure
  • Spiced Version: Add coriander or fennel seeds
  • Horseradish Finish: Serve with horseradish cream

Make-Ahead & Storage

  • Store cured salmon wrapped tightly in the refrigerator
  • Keeps well for up to 5 days
  • Do not freeze once cured
  • Slice only what you need to preserve freshness

Serving Suggestions

Serve beetroot cured salmon with:

  • Bagels or rye bread
  • Cream cheese or crème fraîche
  • Capers and red onion
  • Mustard-dill sauce
  • As part of brunch or appetizer boards

It also shines on salads, blinis, or avocado toast.

Cultural Context: Gravlax Tradition

Gravlax originated in Scandinavia, where fishermen cured salmon with salt to preserve it. Modern gravlax embraces creativity, and beetroot-cured versions have become iconic for their dramatic color and refined flavor.

Final Thoughts

This beetroot cured salmon is proof that elegant, restaurant-quality dishes can be made at home with minimal effort. Visually stunning, delicately flavored, and endlessly versatile, it’s a recipe that elevates any table and never fails to impress

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