Beetroot cured salmon is a visually striking and flavor-packed dish that transforms a simple salmon fillet into an elegant centerpiece worthy of special occasions, brunch spreads, or refined appetizers. Inspired by traditional Scandinavian gravlax, this modern variation uses raw beetroot to infuse the salmon with a deep ruby color, subtle earthiness, and gentle sweetness while maintaining the clean, silky texture that cured salmon is known for.

Unlike smoked salmon, curing requires no heat and no special equipment—just time, patience, and quality ingredients. The result is salmon that slices beautifully, melts in the mouth, and delivers layers of flavor that evolve with every bite.

What Makes Beetroot Cured Salmon Special

The addition of beetroot does more than enhance the appearance. Beetroot contributes natural sugars and moisture, helping the curing process while balancing the saltiness of the cure. The salmon absorbs the beet’s pigments, creating dramatic color contrast that makes this dish especially popular for holidays, dinner parties, and gourmet brunch tables.

Curing also intensifies the natural richness of salmon without overpowering it. Fresh herbs, citrus zest, and cracked pepper round out the profile, making this dish both bold and refined.

Ingredients

2 lb fresh salmon fillet, skin on, pin bones removed
2 medium raw beetroots, peeled and finely grated
¾ cup coarse sea salt
½ cup granulated sugar
1 tablespoon cracked black peppercorns
Zest of 1 lemon
Zest of 1 orange
1 small bunch fresh dill, roughly chopped
Optional: 1 tablespoon gin or vodka for aroma

Instructions

Pat the salmon fillet completely dry using paper towels.
In a bowl, mix grated beetroot, salt, sugar, peppercorns, citrus zest, and dill.
Lay a large sheet of plastic wrap on a tray. Spread half of the beet mixture evenly over the wrap.
Place the salmon skin-side down on top of the mixture.
Cover the salmon completely with the remaining beet mixture.
Wrap the salmon tightly in plastic wrap, ensuring no air pockets remain.
Place another tray or pan on top and weigh it down lightly.
Refrigerate for 48–72 hours, flipping the salmon once every 24 hours.
After curing, unwrap the salmon and scrape off all curing mixture.
Rinse quickly under cold water and pat dry thoroughly.
Slice thinly at an angle using a sharp knife and serve.

How the Curing Process Works

Curing relies on osmosis. Salt draws moisture out of the salmon while pulling flavors in. Sugar balances the salt and helps maintain a smooth texture. Over time, the salmon firms up while remaining silky and tender.

Beetroot accelerates this process slightly by adding moisture and natural sugars, creating a more complex cure and deeper flavor penetration.

Choosing the Right Salmon

Always use sushi-grade or very fresh salmon from a trusted source. Farmed Atlantic salmon is commonly used due to its fat content, which produces a smoother texture after curing. Avoid frozen salmon unless it has been flash-frozen specifically for raw consumption.

Flavor Variations

Nordic Style: Add crushed juniper berries and caraway seeds
Citrus Forward: Increase lemon and orange zest
Herbaceous: Add fennel fronds or coriander seeds
Spiced: Include pink peppercorns or star anise

Serving Suggestions

Beetroot cured salmon pairs beautifully with:

Buttered rye or sourdough bread
Crème fraîche or mustard-dill sauce
Pickled cucumbers or capers
Soft scrambled eggs or avocado toast

It works equally well as an appetizer, brunch component, or part of a seafood platter.

Storage and Shelf Life

Once cured and cleaned, wrap the salmon tightly and refrigerate for up to 5 days. Slice only what you need to preserve freshness. Do not refreeze after curing.

Cultural Context and Modern Appeal

Gravlax originated in Scandinavia as a preservation method. Modern beetroot curing evolved as chefs sought visual impact alongside tradition. Today, beetroot cured salmon is a symbol of contemporary Nordic cuisine—minimalist, elegant, and ingredient-driven.

Why Beetroot Cured Salmon Performs Well Online

Visually striking dishes dominate food blogs and Pinterest, and beetroot cured salmon consistently performs well due to its dramatic color, clean presentation, and gourmet appeal. It aligns perfectly with searches for cured salmon appetizers, Scandinavian recipes, and holiday seafood dishes.