Beetroot cured salmon, often referred to as gravlax style salmon, is one of those recipes that looks elegant, tastes luxurious, and yet is surprisingly simple to prepare at home. With its jewel-toned color, silky texture, and balanced sweet-salty flavor, this Scandinavian-inspired delicacy has become a favorite for brunch tables, festive gatherings, and refined appetizers.

Unlike smoked salmon, gravlax is cured, not cooked. The curing process draws moisture out of the fish while gently seasoning it, transforming fresh salmon into something deeply flavorful and irresistibly tender. Adding beetroot to the classic salt-sugar cure not only enhances the taste with subtle earthiness but also stains the salmon a dramatic ruby color that feels both modern and artisanal.

In this comprehensive guide, you’ll learn everything you need to know about making beetroot cured salmon at home—from choosing the right fish to slicing and serving it like a pro. Whether you’re new to curing fish or looking to elevate your homemade gravlax, this recipe delivers restaurant-quality results with minimal effort.

What Is Beetroot Cured Salmon?

Beetroot cured salmon is a variation of traditional Scandinavian gravlax. Classic gravlax uses a simple cure of salt, sugar, and dill. The beetroot version incorporates finely grated raw beet, which adds:

A striking magenta color
Mild sweetness and earthy undertones
Extra moisture that helps distribute the cure evenly

The result is salmon that tastes clean, fresh, and delicately seasoned rather than overly salty. It’s a showstopper dish that feels gourmet but relies on just a handful of ingredients.

Why You’ll Love This Recipe

No cooking required – the cure does all the work
Visually stunning – perfect for entertaining
Make-ahead friendly – ideal for stress-free hosting
Customizable – adjust herbs, citrus, or spices
Naturally gluten-free & keto-friendly

Ingredients

Use the freshest, highest-quality salmon you can find. Since this dish is cured rather than cooked, ingredient quality matters.

Fresh salmon fillet (skin-on, sushi-grade if possible)
Raw beetroot, peeled and finely grated
Coarse sea salt
Granulated sugar
Fresh dill, finely chopped
Lemon zest
Freshly ground black pepper
Optional: crushed juniper berries or coriander seeds

Instructions

Prepare the Salmon
Check the salmon fillet carefully for pin bones and remove them with tweezers. Pat the fish dry with paper towels.
Make the Cure
In a bowl, mix grated beetroot, salt, sugar, chopped dill, lemon zest, and black pepper until well combined. The mixture should be moist and vibrant.
Apply the Cure
Lay a large piece of plastic wrap on a tray or baking dish. Spread half of the beet cure evenly on the plastic. Place the salmon skin-side down on top, then cover completely with the remaining cure.
Wrap and Weight
Wrap the salmon tightly in plastic wrap. Place a second tray on top and weigh it down with cans or a small skillet to help press out moisture.
Cure in the Refrigerator
Refrigerate for 36–48 hours, turning the salmon once halfway through. Liquid will accumulate—this is normal.
Rinse and Dry
Once cured, unwrap the salmon and gently rinse off the beet mixture under cold water. Pat dry thoroughly.
Slice and Serve
Using a sharp knife, slice the salmon thinly at an angle, cutting away from the skin. Serve immediately or store chilled.

Pro Tips for Perfect Gravlax

Use even thickness: A center-cut fillet cures more evenly.
Don’t over-cure: Beyond 48 hours, the salmon can become too firm.
Sharp knife matters: Clean slices preserve texture and appearance.
Chill before slicing: Cold salmon slices more cleanly.

Flavor Variations

Once you master the base recipe, try these creative twists:

Citrus Gravlax: Add orange zest and a splash of gin
Spiced Beet Gravlax: Include star anise or fennel seeds
Herb-Forward: Use tarragon or chives instead of dill
Honey Beet Cure: Replace part of the sugar with honey

Serving Suggestions

Beetroot cured salmon is incredibly versatile:

On rye bread with mustard sauce
With scrambled eggs or omelets
As part of a brunch board
On blinis or crackers for appetizers
Tossed lightly into salads with citrus vinaigrette

Cultural Context: Gravlax Through History

The word gravlax comes from the Scandinavian term meaning “buried salmon.” Historically, fishermen preserved salmon by burying it in sand with salt, allowing it to ferment slightly. Modern gravlax skips fermentation but keeps the curing tradition alive. The beetroot variation is a contemporary twist that reflects Nordic cuisine’s love for root vegetables and natural colors.

Storage and Food Safety

Store cured salmon tightly wrapped in the refrigerator
Keeps well for up to 5 days after curing
Always keep chilled and use clean utensils
Not recommended for pregnant individuals unless advised by a professional

Final Thoughts

Beetroot cured salmon (gravlax style) is proof that sophisticated food doesn’t have to be complicated. With minimal ingredients, no cooking, and a bit of patience, you can create a dish that looks stunning, tastes refined, and impresses every guest at the table.

Once you make it yourself, you’ll never look at store-bought gravlax the same way again.