Best Beetroot Cured Salmon Recipe (Gravlax)
Learn how to make Beetroot Cured Salmon. Infused with citrus, spices, horseradish, and a splash of vodka, this salmon is packed with flavor.
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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
Don't skip the pin bones – run your fingers along the fillet and pull out any bones with tweezers.
Wrap it tight and press it down – this keeps the cure in contact with the fish and helps it firm up nicely as it cures.
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.
Nutrition
Serving: 2ozCalories: 28kcalCarbohydrates: 4gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 5mgSodium: 1425mgPotassium: 69mgFiber: 0.4gSugar: 3gVitamin A: 7IUVitamin C: 3mgCalcium: 6mgIron: 0.2mg
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