Best Beetroot Cured Salmon (Gravlax)
If you’ve ever made salmon gravlax, you know the curing process transforms the fish, and the end results are worth the wait.
This Beetroot Cured Salmon takes gravlax to the next level. We are talking here a special occasion next level.
The beets give the salmon a beautiful, deep magenta color and little sweetness, while the horseradish and aromatics infuse the salmon with layers of flavor.
Perfect for brunch boards, cocktail party, or when you crave good fish. Let’s make it.
Why you will love this recipe
It’s a showstopper – and total conversation starter.
Flavorful – earthy beets, zesty horseradish, citrus, vodka, and warming spices give this salmon layers of flavors.
Versatile – serve it thinly sliced on rye, in a breakfast bowl, or as part of a charcuterie board.
Ingredients, Variations and Substitutions
Raw Salmon fillet ideally, skin-on. The skin helps hold the fish together during curing. I like to use a center-cut piece for even thickness, around 2.5 to 3 pounds. Make sure it’s fresh, ideally sashimi-grade salmon. I used Atlantic salmon, but Arctic char or steelhead trout are also great alternatives.
Raw beets give salmon its vibrant color and light sweetness. A medium-sized beets, finely grated, provide enough juice and color. No need to peel it, just wash and scrub it well. Pre-cooked beets can work in a pinch, but they won’t release as much juice or pigment.
Coarse sea salt and granulated sugar form the base of the cure. Salt draws out moisture and firms the fish, while sugar balances the brine and adds subtle sweetness. I like a 1:1 ratio, but you can lean slightly more into the salt if you prefer a firmer texture. Brown sugar adds a deeper caramel note and works nicely as a swap.
Fresh Horseradish – it’s sharp, peppery, and cuts through the richness of the salmon. You can skip it if you’re not a horseradish fan. A spoonful of Dijon mustard could be a subtler alternative.
Lemon zest brings freshness to balance the earthy beets. You could swap in orange zest if you want a slightly sweeter citrus vibe. I wouldn’t skip the zest entirely.
Crushed peppercorns, coriander seeds, and a few juniper berries – those aromatics enhance the salmon flavor beautifully. No juniper on hand? Skip it or add a tiny splash of gin to mimic the flavor. Fennel seeds would also work well here.
Vodka – just a tablespoon or two moistens the cure. If you’re feeling fancy, use a flavored vodka (think dill or citrus). If you’d rather not use alcohol, just leave it out; it’s not essential to the cure working.
Fresh dill – is optional; you can layer it directly into the cure or scatter it on top after slicing.
Equipment you will need
- Cutting board
- Sharp knife
- Microplane or zester
- Box grater
- Mixing bowl
- Measuring cups and spoons
- Plastic wrap, cling wrap
- Baking sheet or shallow baking tray
- A weight (food cans, cast iron, a couple of plates)
- Paper towels
- Freezer bag or an airtight container
Top Tips
Fresh salmon – since it’s not cooked, the quality of the fish matters. Ask for sushi-grade or previously frozen, skin-on fillet.
Don’t skip the pin bones – run your fingers along the fillet and pull out any bones with tweezers or needle-nose pliers before curing.
Grate the beets finely – it helps the beet juice and color really cling to the fish. You can also use the food processor to create beet pulp.
Wrap it tight and press it down – this keeps the cure in contact with the salmon flesh and helps it firm as it cures. A weighted tray, shallow baking dish, or a few cans will do the trick.
Flip once a day – turning the salmon halfway through ensures an even cure and better texture throughout.
Don’t over-cure – 48-72 hours max. Any longer and it can get overly salty or dry. If you like a softer texture, lean toward 48 hours.
Dry thoroughly before slicing – after rinsing off the cure, pat the salmon really dry with paper towels.
Use a sharp knife and slice at an angle – go for thin, almost see-through slices on the bias. It makes a big difference in texture and presentation. You can also place it in the freezer for 10 min before slicing.
Step-by-step instructions
- In a medium bowl prepare the beetroot mixture by combining the grated beets, salt, sugar, horseradish, lemon zest, crushed spices, and vodka. Stir until you have a slushy, fragrant mixture that looks like a slightly chaotic beet salad.
- Lay a large piece of plastic wrap (cling film) on a baking dish or sheet pan. Spread half of the curing mixture in the shape of your salmon. Place the salmon skin-side down on top. Cover the top of the fillet with the remaining beet mixture, pressing it gently into the flesh. Tuck dill sprigs around or on top.
- Wrap the salmon tightly in a double layer of plastic wrap. Place a second tray or baking dish on top of the fish and weigh it down with a heavy object (a few food cans or a small cast-iron pan, a few plates). This helps the cure penetrate evenly.
- Refrigerate for 48–72 hours, flipping the salmon once a day. (48 hours for a softer cure, 72 for firmer and saltier.)
- When ready, unwrap the salmon and scrape off the cure. Gently rinse the beetroot cure under cold water and pat very dry with a paper towel. Slice thinly on the bias using a sharp knife.
Best ways to enjoy Beetroot Cured Salmon
Classic thin slices on rye bread with horseradish cream or cream cheese.
In potato pancakes (placki ziemniaczane) topped with sour cream.
As a breakfast board centerpiece.
In a salad with roasted beets and citrus, or dill and potato salad.
Tucked inside a savory crepe or galette.
On top of scrambled eggs or omelets.
Sushi-style or poke bowl topper.
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Storage instructions, reheating
Once your salmon is fully cured and sliced, it’s best to store it in an airtight container or wrap it tightly in wax paper or parchment, then place it in a zip-top bag. This helps prevent the salmon from drying out and keeps the beet color vibrant.
Keep it refrigerated and use within 5–7 days for peak texture and flavor. I like to keep the sliced salmon separated with small sheets of parchment so it’s easy to grab a few pieces without handling the whole batch.
If you want to freeze it, you absolutely can! Freeze the whole cured fillet or sliced portions by wrapping them tightly in plastic wrap, then foil, and placing them in a freezer-safe bag or container. This double layer helps protect against freezer burn. It’ll keep beautifully for up to 2 months.
To thaw, just move it to the fridge and let it slowly defrost overnight. Try not to refreeze once thawed—it can affect the texture.
Tip: If you plan to freeze a portion, do it right after curing, before slicing. That way, it stays as fresh as possible when you’re ready to enjoy it later.
Best Beetroot Cured Salmon Recipe (Gravlax)
Equipment
- cutting board
- sharp knife
- microplane or zester
- mixing bowl
- measuring cups and spoons
- plastic wrap
- sheet pan, shallow baking dish
- paper towels
Ingredients
- 1 skin-on salmon fillet about 1–1.5 lbs,
- 1 medium raw beet
- ¼ cup kosher salt
- ¼ cup granulated sugar
- 1 tbsp grated fresh horseradish or 2 tsp prepared
- 1 lemon zest
- 1 tsp black or pink peppercorns crushed
- 1 tsp coriander seeds crushed
- 3 juniper berries crushed
- 1 tbsp Polish vodka Żubrówka or neutral
- dill
Instructions
- In a bowl, combine the grated beet, salt, sugar, horseradish, lemon zest, crushed spices, and vodka. Stir until you have a slushy, fragrant mixture that looks like a slightly chaotic beet salad.
- Lay a large piece of plastic wrap on a baking dish or sheet tray. Spread half of the beet cure in the shape of your salmon. Place the salmon skin-side down on top. Cover the top of the fillet with the remaining beet mixture, pressing it gently into the flesh. Tuck dill sprigs around or on top, if using.
- Wrap the salmon tightly in plastic wrap. Place a second tray or board on top of the fish and weigh it down with a few cans or a small cast-iron pan. This helps the cure penetrate evenly.
- Refrigerate for 48–72 hours, flipping the salmon once a day. (48 hours for a softer cure, 72 for firmer and saltier.)
- When ready, unwrap the salmon and scrape off the cure. Gently rinse under cold water and pat very dry with paper towels. Slice thinly on the bias using a sharp knife.
Notes
Nutrition
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Conclusion
You don’t need to go to culinary school to make this Beetroot Cured Salmon. The hardest part is waiting as the salmon cures (2-3 days), but you are getting a delicious salmon without the store price tag.
Whether you’re serving it for a weekend gathering, layering it into your weekday lunches, or sneaking pieces from the fridge like I definitely didn’t do… it’s a recipe that keeps on giving.
FAQ
Do I need to rinse off the cure?
Yes, after curing, rinse the salmon gently under cold water to remove the beet and salt mix, then pat it very dry with paper towels. This gives you clean, beautiful slices.
Is the vodka necessary?
It’s optional, but adds a touch of Polish flair and helps carry the aromatics into the flesh. You can skip it or swap for gin, aquavit, or even dry white vermouth for a different twist.
Can I use pre-cooked beets?
Raw beets are best for drawing out moisture and giving that vivid color. Cooked beets won’t cure the same way or give the same flavor.
Is this beetroot-cured salmon the same as cold-smoked salmon?
Not quite! While both start with a curing process, beetroot-cured salmon (like this recipe) is not smoked. The salmon is coated in a mixture of salt, sugar, and aromatics and then left to cure in the fridge. It develops a silky, delicate texture but remains raw (just like gravlax).
Cold-smoked salmon, on the other hand, is both cured and smoked at a very low temperature. That adds a distinct smoky flavor while keeping the fish raw in texture. So if you’re after that smoky profile, cold-smoked is the way to go.
What do I do with the leftover cure?
Discard it. It’s done its job and has pulled out moisture from the salmon; don’t reuse it.
