Beetroot Cured Salmon (The "Jewel-Toned" Gravlax)

Introduction

If you want to win the appetizer game forever, make this.

Beetroot Cured Salmon, or Gravlax, is a Scandinavian classic that looks like a modern art masterpiece. By curing fresh salmon in a mixture of grated raw beets, salt, sugar, and spirits, you transform the fish from simple orange fillets into vibrant, purple-rimmed slices of culinary luxury.

The chemistry here is simple but powerful: the salt draws moisture out of the fish (preserving and firming it), while the alcohol (Gin or Vodka) acts as a solvent, carrying the earthy flavor of the beets and the brightness of citrus deep into the flesh. The result is a silky, firm texture that is salty, sweet, earthy, and botanical—perfect for slicing thin onto blinis or rye bread.

Ingredients List

This recipe relies on the ratio of Salt to Sugar to Fish.

The Fish

2 lbs (1kg) Salmon Fillet: Skin-on, high-quality (sashimi grade or fresh farmed Atlantic).
- Pin Bones: Run your finger down the centerline of the fillet. If you feel bony spikes, pull them out with tweezers.

The Cure (The “Slush”)

2 large Raw Beetroots: Peeled and grated coarsely.
- Warning: This will stain your hands pink. Wear gloves!
½ cup Coarse Sea Salt (or Kosher Salt): Crucial: Do not use fine table salt, or the fish will be inedibly salty. You need coarse grains for a slow cure.
¼ cup Granulated Sugar: To balance the harshness of the salt.
Zest of 2 Lemons (or 1 Orange): For brightness.
1 bunch Fresh Dill: Roughly chopped (stems and all).
2 tbsp Gin or Vodka:
- Gin: Adds juniper and botanical notes (classic pairing).
- Vodka: Neutral flavor, lets the beet shine.
1 tbsp Coriander Seeds & 1 tsp Black Peppercorns: Crushed lightly.

Sensory Note: The beet adds an earthy sweetness that prevents the salmon from tasting “fishy,” while the gin adds a sharp floral aroma that cuts through the fat.

Timing

Gravlax is a waiting game.

Prep Time: 20 minutes
Cure Time: 24 to 48 hours
Total Time: ~2 days

Data Insight: Curing relies on osmosis. Over the first 12 hours, liquid is drawn out of the fish. Between 24 and 48 hours, the texture firms up significantly. Curing beyond 48 hours can make the fish rubbery and overly salty (like jerky). The sweet spot for a sliceable but moist texture is 36 hours.

Step-by-Step Instructions

Step 1: The Setup

Line a large baking dish or container with two long layers of plastic wrap (cling film), overlapping them in a cross shape so they hang over the edges.

Step 2: The Cure Mix

In a medium bowl, combine the grated beetroot, salt, sugar, lemon zest, chopped dill, crushed spices, and Gin/Vodka.
Mix until it looks like a coarse, wet purple sand.

Step 3: Application

Place the salmon fillet skin-side down in the center of the plastic wrap.
Pack the beetroot cure firmly over the top of the flesh. It should cover the pink meat completely in a thick layer.

Step 4: The Wrap and Weight

Fold the plastic wrap tightly over the salmon, creating a sealed packet.
Weight it down: Place a smaller board or plate on top of the wrapped fish, then place heavy cans (tomatoes/beans) or a brick on top of that.
- Why? The weight helps press the moisture out and forces the cure into the meat.
Refrigerate for 24 to 48 hours. You will see purple liquid pooling in the bottom of the dish—this is good! It means the cure is working.

Step 5: The Reveal

Remove the salmon from the fridge. Unwrap it.
Scrape off the beetroot mixture (it has done its job).
Rinse: Briefly rinse the fillet under cold water to remove excess salt and beet bits. Pat it completely dry with paper towels.
- Result: The flesh should be firm to the touch (like a rare steak) and have a stunning deep purple/magenta crust.

Step 6: The Slice

Using a very sharp knife, slice the salmon on a bias (at a 45-degree angle) into thin, translucent sheets. Do not cut straight down; cut widely across the grain.
Leave the skin behind (do not serve the skin).

Nutritional Information

A protein-rich luxury. Below is the estimated breakdown per 3oz serving.

Nutrient	Amount per Serving	% Daily Value*
Calories	180 kcal	9%
Total Fat	10g	15%
Omega-3s	2.1g	130%
Carbohydrates	2g	1%
Protein	20g	40%
Sodium	600mg	26%

Variations for the Recipe

Horseradish Kick: Mix 2 tbsp freshly grated horseradish into the beet cure for a spicy, nasal-clearing bite.
Citrus Bomb: Use blood orange zest instead of lemon for a sweeter, floral aroma.
The “Double Dill”: After washing off the purple cure, press a layer of fresh chopped dill onto the surface of the salmon for a green-on-purple contrast.

Serving Suggestions

The Classic: Rye bread or crispbread, topped with a slice of salmon and a dollop of Mustard Dill Sauce.
The Brunch: On a bagel with cream cheese and capers.
The Salad: Flaked over a warm potato salad with crème fraiche.

Common Mistakes to Avoid

Using Iodized Salt:
- The Issue: Using fine table salt.
- The Result: Extremely salty, metallic-tasting fish.
- The Fix: Use Diamond Crystal Kosher salt or flaky sea salt (Maldon). If using Morton’s Kosher, reduce the salt amount by 30%.
Metal Containers:
- The Issue: Curing in a metal pan.
- The Result: The salt and acid react with the metal, giving the fish a tinny taste.
- The Fix: Always use glass, ceramic, or plastic.
Uneven Slicing:
- The Issue: Sawing at the fish with a dull knife.
- The Fix: Use your longest, sharpest knife. Use long, single strokes rather than a back-and-forth sawing motion.

Storing Tips for the Recipe

Refrigerator: Once cured and rinsed, the salmon will keep in an airtight container for 5 days.
Freezing: Cured salmon freezes exceptionally well. Slice it, layer with parchment paper, and freeze for up to 3 months. Thaw in the fridge.

Conclusion

Beetroot Cured Salmon is the ultimate high-reward, low-effort dish. It requires no cooking, yet it produces a professional-grade result that is visually arresting and complex in flavor. It is the centerpiece your holiday table or brunch spread deserves.

Ready to cure? Buy those beets! If you try this recipe, please leave a star rating below and let us know: did you use Gin or Vodka? Don’t forget to subscribe to our newsletter for more “project cooking” recipes.

FAQs

Q: Can I use frozen salmon?

A: Yes! In fact, many experts recommend freezing salmon for 24 hours before curing to ensure any parasites are destroyed. Thaw it completely in the fridge before applying the cure.

Q: Is it safe to eat raw?

A: Gravlax is technically “cured,” not cooked. The salt creates an environment hostile to bacteria. However, pregnant women or immunocompromised individuals should generally avoid raw or cured fish.

Q: Why is my salmon tough?

A: You likely cured it too long (over 48 hours) or used too much salt. Soak the finished fillet in cold water for 30 minutes to draw out some salt if this happens.

Post Views: 20