Beetroot Cured Salmon

I discovered beetroot cured salmon during a trip to Stockholm, where I watched a chef prepare gravlax with the most stunning pink color I'd ever seen. When I asked about the secret, she smiled and said, "Beetroot, of course!" I was fascinated by how something so simple could create such a dramatic result. Back home, I experimented until I perfected my own version. The process is surprisingly straightforward: you coat fresh salmon in a mixture of grated beetroot, salt, sugar, and aromatics, then let time and osmosis work their magic. Over three days, the salmon firms up, absorbs all those incredible flavors, and develops this silky texture that melts in your mouth. The beetroot not only adds earthy sweetness but also gives the salmon this gorgeous ruby-red hue that makes everyone stop and stare. When you finally unwrap it and slice into those jewel-toned layers, you'll understand why this has become one of my most requested recipes.

Why I love this recipe

I love this recipe because it's the perfect example of how patience creates magic in the kitchen. There's something incredibly satisfying about transforming a simple piece of salmon into something so elegant and flavorful with just a handful of ingredients. The beetroot adds this unexpected earthiness that balances the richness of the salmon beautifully, while the honey brings a subtle sweetness that ties everything together. What really gets me is how impressive it looks – that vibrant pink color never fails to wow people, yet the technique is so approachable. It's also incredibly versatile; I've served it at fancy brunches, casual gatherings, and even just enjoyed it alone on crackers for a luxurious snack. The fact that it keeps for a week means you can enjoy restaurant-quality salmon whenever the mood strikes. Plus, making your own cured salmon is so much more affordable than buying it, and you have complete control over the flavors and quality. Every time I make it, I feel like I'm treating myself and my guests to something truly special.

What You Need From Your Kitchen

• Fresh salmon fillet: Choose a high-quality, skin-on fillet that's been properly cleaned and deboned
• Beetroots: Peel and grate finely to create the colorful cure mixture that will transform your salmon
• Fresh dill: Chop the entire bunch and mix into the cure for that classic Scandinavian flavor
• Honey: Drizzle into the cure mixture to add subtle sweetness that balances the salt
• Black peppercorns: Crush coarsely to add aromatic spice to the curing blend
• Lemon: Zest before juicing to incorporate bright citrus notes into the cure

Let's Make These Together

Prepare Your Workspace

Start by setting up your curing station with plastic wrap and parchment paper laid out on a clean surface. Make sure your salmon is completely dry and bone-free. This preparation step ensures the cure will adhere properly and penetrate evenly throughout the fish. Having everything ready makes the process smooth and efficient.

Create the Beetroot Cure

Combine all your curing ingredients in a large bowl, mixing the grated beetroot with salt, sugar, honey, fresh dill, crushed peppercorns, and lemon zest. The mixture should look vibrant and well-combined, with the beetroot releasing its juices to create a paste-like consistency. This is where the magic begins – each ingredient plays a crucial role in the final flavor profile.

Apply and Wrap

Spread half the cure on your parchment paper, place the salmon on top, and pack the remaining cure over the flesh side. Wrap everything tightly to create a sealed package. The key is ensuring complete contact between the cure and the salmon, as this is what draws out moisture and infuses flavor. Think of it as tucking your salmon into a flavorful bed for a three-day rest.

Weight and Wait

Place your wrapped salmon in a dish, add weight on top, and refrigerate for three full days, remembering to flip it twice daily. This weighting process is essential – it helps press out moisture and ensures even curing throughout the fillet. The flipping ensures both sides cure evenly, resulting in perfectly textured salmon from edge to edge.

Rinse and Slice

After the curing period, unwrap and rinse your salmon thoroughly under cold water to remove all the cure. Pat it completely dry, then use your sharpest knife to slice thin, elegant pieces at a slight angle. The salmon should feel firm and look stunning with its beetroot-infused color. This final step reveals the beautiful transformation – your patience has paid off with restaurant-quality gravlax!

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Switch Things Up

I first made this beetroot cured salmon for a Christmas brunch, and it completely stole the show. Everyone thought I'd spent hours preparing it, but the truth is, the curing process does all the work while you sleep! I love how the beetroot not only adds incredible flavor but also turns the salmon this beautiful jewel-toned pink that makes every plate look restaurant-worthy. Now I make it whenever I want to feel fancy without actually spending much time in the kitchen. The hardest part is waiting those three days for it to cure – the anticipation is real! I've experimented with different herbs and even added some gin once for a botanical twist. My favorite serving method is on crispy rye crackers with a dollop of crème fraîche and a squeeze of lemon. It's become my signature dish for gatherings.

Perfect Pairings

This beetroot cured salmon pairs beautifully with so many things! Serve it on toasted rye bread or bagels with cream cheese and capers for a classic presentation. It's absolutely divine with blinis and crème fraîche for an elegant appetizer. Add it to salads with arugula, goat cheese, and citrus vinaigrette for a light lunch. Pair it with scrambled eggs and avocado for a luxurious breakfast. For drinks, try it with champagne, dry white wine, or even aquavit for an authentic Scandinavian experience. Pickled vegetables, especially red onions and cucumbers, complement the rich salmon perfectly. Don't forget lemon wedges and fresh dill on the side!

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Frequently Asked Questions

→ How long does beetroot cured salmon last?

Properly stored beetroot cured salmon will keep for up to 7 days in the refrigerator. Wrap it tightly in plastic wrap or store in an airtight container. The curing process acts as a preservative, extending the salmon's shelf life compared to fresh fish. Always check for any off odors before consuming, though properly cured salmon rarely spoils within this timeframe.

→ Can I use frozen salmon for this recipe?

Yes, you can use previously frozen salmon, but make sure it's completely thawed and patted very dry before applying the cure. In fact, using frozen salmon can be beneficial as freezing kills potential parasites. Just ensure you're using high-quality fish that was properly frozen and handled. Never use salmon that's been frozen and thawed multiple times.

→ Why is my cured salmon too salty?

If your salmon turns out too salty, you likely cured it for too long or used too much salt in your cure mixture. You can try rinsing it more thoroughly or even soaking it briefly in cold water to draw out excess salt. For future batches, reduce the curing time to 48 hours or decrease the salt slightly. Remember, you can always cure it longer if needed, but you can't undo over-curing.

→ Do I need to cook beetroot cured salmon?

No, beetroot cured salmon is meant to be eaten raw after curing, similar to traditional gravlax or lox. The curing process with salt and sugar effectively "cooks" the salmon by changing its texture and preserving it. This is a safe preparation method as long as you use fresh, high-quality fish. The salmon should feel firm and look opaque rather than translucent when properly cured.

→ Can I adjust the beetroot amount for less color?

Yes, you can reduce the beetroot if you prefer a subtler color and less earthy flavor, but I recommend keeping at least half the amount specified. The beetroot is what makes this recipe special and visually stunning. If you eliminate it entirely, you'll have traditional gravlax instead. The earthiness complements the salmon beautifully, but feel free to experiment with the ratio to suit your taste preferences.

→ What's the best way to slice cured salmon?

Use a very sharp, long knife and slice the salmon thinly at a 45-degree angle, working from the thickest part toward the tail. Keep your knife at a consistent angle and use long, smooth strokes rather than sawing motions. Slightly frozen salmon (about 20 minutes in the freezer) is easier to slice thinly and evenly. Wipe your knife clean between slices for the most beautiful presentation.

Conclusion

This beetroot cured salmon is a showstopper that proves homemade gravlax is within everyone's reach. The curing process transforms fresh salmon into something silky and luxurious, while the beetroot adds an earthy sweetness and that gorgeous color. It's perfect for special brunches, holiday gatherings, or whenever you want to impress your guests with minimal effort. Serve it thinly sliced with cream cheese, capers, and crackers, or use it to elevate bagels and salads. The best part is that it keeps for up to a week in the refrigerator, so you can enjoy it throughout the week.