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Beetroot Cured Salmon (Gravlax Style)

A vibrant Scandinavian-style cured salmon made with beetroot, dill, and citrus for a silky, elegant appetizer.
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Prep Time 20 minutes
Total Time 2 days
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Cured Salmon
  • 1 kg fresh salmon fillet skin-on
  • 2 cups raw beetroot finely grated
  • 0.5 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 0.25 cup fresh dill chopped
  • 1 tbsp lemon zest
  • 1 tsp black pepper freshly ground

Equipment

  • Mixing bowls
  • Baking sheet
  • Plastic Wrap
  • Sharp knife

Method
 

  1. Check salmon for bones, remove if needed, and pat dry.
  2. Mix beetroot, salt, sugar, dill, lemon zest, and pepper in a bowl.
  3. Spread half the cure on plastic wrap and place salmon skin-side down.
  4. Cover salmon with remaining cure and wrap tightly.
  5. Weight the salmon and refrigerate for 36–48 hours, turning once.
  6. Rinse off cure, pat dry, and slice thinly to serve.

Notes

Use the freshest salmon available and keep refrigerated at all times.