Cured salmon is a culinary gem celebrated in Nordic kitchens and beyond. But when you add a vibrant beetroot cure and the botanical complexity of gin or the clean simplicity of vodka, you elevate this traditional dish into something spectacular. Beetroot Cured Salmon (Gin or Vodka Gravlax) is equally stunning in presentation as it is rich in flavor — perfect for brunches, holiday gatherings, or a refined appetizer that makes a lasting impression. This comprehensive guide walks you through every step, from ingredients and instructions to tips, variations, history, and serving suggestions.

🧠 What Is Beetroot Cured Salmon?

Gravlax is a classic Scandinavian preparation in which raw salmon is cured with a mixture of salt, sugar, and herbs. Traditionally, it’s cured with dill and served thinly sliced with a mustard-dill sauce. In this variation, beetroot and optional gin or vodka are added to the cure, infusing the salmon with beautiful color and layered flavor — earthy sweetness from the beets, briny depth from the salt, floral notes from gin (or neutral brightness from vodka), and the fresh brightness of citrus.

Unlike smoked salmon, gravlax isn’t smoked. The curing process draws moisture out of the fish and changes its texture and flavor, but the salmon remains uncooked. Patience is key — a 24–48 hour cure yields a silky, dense, melt-in-your-mouth texture that’s totally worth the wait.

🛒 Why You’ll Love This Recipe

Eye-catching presentation – The beetroot gives the salmon a stunning ruby hue.
Balanced, layered flavors – Sweet, salty, citrusy, herbal, and botanical tones.
Make-ahead ease – Prepare it up to 3 days in advance — ideal for entertaining.
Customizable – Use gin for aromatic complexity or vodka for a cleaner profile.
Gourmet finish – Perfect for brunches, holiday boards, and special dinners.

🍣 Ingredients

Here’s everything you need to make Beetroot Cured Salmon (Gin or Vodka Gravlax):

Main Ingredients

2 lb (900g) fresh salmon fillet, skin-on, pin bones removed
1 cup kosher salt
1 cup granulated sugar
1 medium raw beetroot, peeled and grated (about 1 cup)
Zest of 1 lemon
Zest of 1 orange
2–3 tbsp fresh dill, finely chopped
2 tbsp gin or vodka (optional, but highly recommended for depth of flavor)
1 tsp freshly ground black pepper
1 tbsp coriander seeds, lightly crushed (optional)

🧂 Tools You’ll Need

Large baking dish or tray
Plastic wrap
Cheesecloth or parchment paper
Grater
Measuring cups and spoons
Sharp knife and cutting board

🔪 Instructions

Making beetroot cured salmon is a simple process — and one that benefits from patience.

Prepare the Cure
In a medium bowl, combine the kosher salt, granulated sugar, grated beetroot, lemon zest, orange zest, chopped dill, gin or vodka, black pepper, and crushed coriander seeds (if using). Mix until evenly combined.
Prep the Salmon
Pat the salmon fillet dry with paper towels. Lay it skin-side down in a large baking dish or on a rimmed tray.
Apply the Cure
Spread about half of the beetroot cure mixture on the flesh side of the salmon. Press it gently to adhere. Then cover the top with the remaining cure mixture, ensuring all surfaces of the salmon are coated.
Wrap Tightly
Wrap the salmon fillet tightly in plastic wrap. This step is crucial to prevent moisture loss and protect from refrigerator odors.
Weight It Down
Place a second tray or another flat surface on top of the wrapped salmon. Add a weight (canned goods or heavy plates) to press the salmon while it cures.
Refrigerate and Cure
Refrigerate for 24–48 hours. Halfway through, flip the salmon over so both sides cure evenly. Longer curing results in firmer texture and more intense flavor.
Rinse and Dry
After curing, unwrap the salmon and rinse off the cure under cold water. Pat dry thoroughly with paper towels. At this point, the salmon will have a beautiful reddish tint. Place it on a wire rack to air-dry for 30 minutes in the refrigerator — this helps develop a slight pellicle that improves texture.
Slice and Serve
Using a long, sharp knife, slice the salmon thinly on a diagonal. Serve immediately, or wrap and refrigerate up to 3 days. Leftovers freeze well for up to 1 month.

🧠 Chef’s Tips for Perfect Gravlax

✔️ Choose the Right Salmon

For best results, use sushi-grade salmon — fresh and high-quality. Wild-caught or responsibly farmed fillets add superior flavor and texture.

✔️ Adjust Sweetness and Salt

The classic cure is equal parts salt and sugar, but you can tweak to taste. If you prefer less sweetness, reduce sugar slightly. Just maintain enough salt to cure the fish safely.

✔️ Use Fresh Beets

Pre-packaged shredded beets are convenient but fresh beets offer better color and flavor. Choose firm, smooth beets without blemishes.

✔️ Alternative Herbs

Feel free to experiment with fennel fronds, tarragon, or chervil instead of or alongside dill for unique herbal notes.

🍽 Serving Suggestions

Beetroot cured salmon is a showstopper on any table. Here’s how to serve it beautifully:

🥖 On a Board

Serve with toasted rye or sourdough bread, cream cheese or crème fraîche, capers, thinly sliced red onion, and extra dill sprigs.

🥗 As a Salad

Gently toss arugula or mixed greens with lemon vinaigrette and top with thin slices of gravlax for a refreshing, elegant salad.

🍋 With Citrus and Herbs

Plate with lemon and orange wedges, fresh dill, chives, and a light drizzle of olive oil for a simple yet sophisticated appetizer.

🍷 Perfect Pairings

Drink: Dry gin & tonic, crisp white wine (Sauvignon Blanc, Riesling), Champagne or sparkling wine
Condiments: Horseradish cream, mustard-dill sauce (hovmästarsås), or a dill yogurt dip

🍹 Tips for Choosing Gin vs. Vodka

🌿 Gin Gravlax

Gin infuses botanical and herbal notes — juniper, citrus peel, and floral undertones — deepening the complexity of your gravlax. Great choice if you enjoy nuanced flavors that complement dill and citrus.

🥂 Vodka Gravlax

Vodka delivers a purer, cleaner profile that lets the natural salmon and beetroot shine. Choose vodka if you prefer minimal interference from alcohol flavors.

🧠 Cultural & Culinary Context

Gravlax originates from the Nordic countries of Sweden, Norway, and Denmark. The term gravlax comes from the Swedish words grav (“grave” or “to dig”) and lax (“salmon”), referencing how fishermen once buried salmon in the sand above the high-tide mark to ferment it. Modern techniques use salt and sugar instead of fermentation, but the spirit of the dish — simple ingredients transformed beautifully — remains.

Beetroot gravlax is a modern twist that nods to Scandinavian culinary creativity. The beet’s earthiness pairs wonderfully with clean fish, and the color it imparts makes this dish as visually delightful as it is delicious. The addition of gin or vodka reflects the global evolution of traditional recipes — embracing new flavor dimensions while honoring heritage.

🥪 Variations to Try

🧄 Citrus & Herb Gravlax

Add extra lemon and orange zest with fresh herbs like tarragon and parsley for a citrus-herb twist.

🌶 Spicy Gravlax

Add crushed pink peppercorns and a touch of chili flakes to the cure for a gentle heat that contrasts the sweet beet and rich salmon.

🍯 Maple & Beet Gravlax

Substitute part of the sugar with pure maple syrup for deeper sweetness and complexity.

🧾 Storage & Shelf Life

Refrigerator: Store wrapped in plastic wrap for up to 3 days after curing.
Freezer: Gravlax freezes beautifully — vacuum-sealed or wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator before slicing.

🧠 Fun Fact

Beetroot isn’t just for color — its natural pigments help the cure penetrate the salmon more evenly, resulting in a deeper color and subtly sweet flavor. In traditional Nordic cooking, beets are a staple in cold-weather cuisine, often used in soups like borscht or pickled as a side.

🎯 Final Thoughts

Beetroot Cured Salmon (Gin or Vodka Gravlax) combines timeless Nordic technique with vibrant modern flavor. Whether you’re hosting a dinner party or preparing a special brunch, this dish delivers on aesthetics, taste, and sophistication. You’ll find it’s easier to make than many assume — just allow time for the cure to work its magic.

With the right ingredients, a bit of patience, and the optional botanical brilliance of gin or the pristine simplicity of vodka, this gravlax will become a cherished recipe in your culinary repertoire.