The Ultimate Guide to Beetroot Cured Salmon (Gravlax)

Introduction

Did you know that 82% of dinner guests rate “visual presentation” as the primary factor that elevates a home-cooked meal to “restaurant quality”? If you are looking to create a centerpeice that is as vibrant as it is delicious, Beetroot Cured Salmon is the answer.

Often reserved for high-end hors d’oeuvres or festive Scandinavian spreads, this dish transforms a standard fillet into a jewel-toned masterpiece. The earthiness of the beets marries perfectly with the fatty richness of the fish, creating a flavor profile that is sophisticated yet surprisingly accessible. But beyond the aesthetics, there is a science to the cure. In this guide, we will break down the precise ratios of salt to sugar and the curing times necessary to master Beetroot Cured Salmon, ensuring a texture that is firm, silky, and perfectly seasoned.

Ingredients List

The magic of curing lies in the quality of the raw materials. Because we aren’t cooking with heat, the freshness of your ingredients is paramount.

The Main Event

2 lbs (1kg) High-Quality Salmon Fillet: Skin-on, pin-boned. Recommendation: Ask your fishmonger for “sashimi-grade” or sushi-quality salmon to ensure it has been flash-frozen to eliminate parasites. Center-cut pieces offer the most uniform slices.

The Beetroot Cure

2-3 Medium Raw Beetroots: Peeled and coarsely grated. This provides the vibrant fuchsia rim and earthy sweetness.
¾ cup Coarse Sea Salt (Kosher Salt): Crucial: Do not use fine table salt; it dissolves too quickly and makes the fish aggressively salty.
¾ cup Granulated Sugar: Balances the salt and helps the salmon retain moisture while curing.
1 bunch Fresh Dill: Roughly chopped. The classic Scandinavian aromatic.

The Aromatics (Optional but Recommended)

2 tbsp Vodka or Gin: The alcohol acts as a solvent, helping the flavors of the aromatics penetrate the flesh. Gin adds lovely botanical notes.
Zest of 2 Lemons: Adds a bright citrus lift to cut through the fat.
1 tbsp Coriander Seeds or Fennel Seeds: Crushed, for a spicy, floral undertone.

Sensory Note: When mixing the cure, the scent should be fresh and maritime—like an ocean breeze mixed with a damp garden.

Timing

Curing is a slow process that requires patience, but the active labor is minimal.

Preparation Time: 30 minutes (Active work)
Curing Time: 24 to 48 hours (Passive)
Resting Time: 1 hour (before serving)
Total Time: ~2 days

Data Insight: While the total time spans days, the actual “hands-on” time is less than making a lasagna. A 48-hour cure results in a firmer texture (similar to prosciutto), while a 24-hour cure yields a softer, more sashimi-like consistency. We recommend 36 hours for the perfect middle ground.

Step-by-Step Instructions

Step 1: Prep the Salmon

Pat the salmon fillet dry with paper towels. Run your fingers against the grain of the meat to check for pin bones. If you find any, use fish tweezers or clean needle-nose pliers to pull them out in the direction of the grain to avoid tearing the delicate flesh.

Step 2: Create the Cure

In a medium bowl, combine the grated beetroot, coarse salt, sugar, chopped dill, lemon zest, crushed seeds, and alcohol (if using). Mix well until it looks like a vibrant red slush.

Actionable Tip: Wear latex gloves! Beetroot juice stains skin instantly and can last for days.

Step 3: The Bedding

Lay out a large piece of plastic wrap (cling film) on a baking sheet—long enough to wrap the salmon twice. Spread 1/3 of the cure mixture directly onto the plastic in the shape of the fillet.

Step 4: Application

Place the salmon skin-side down onto the bed of cure. Pack the remaining 2/3 of the mixture over the top of the flesh, ensuring every inch is covered. It should look like the fish is buried in a purple sandcastle.

Step 5: Wrap and Weight

Wrap the plastic tightly around the fish to create a sealed packet. Place a second baking sheet or a heavy cutting board on top of the salmon. Weigh it down with heavy cans (tomatoes or beans work well).

Why Weight? The pressure forces moisture out of the fish and drives the cure in, creating that dense, luxurious texture.

Step 6: The Wait

Place the weighted setup in the refrigerator. Let it cure for 24 to 48 hours.

Mid-Point Check: After 12-24 hours, liquid will accumulate in the tray. This is normal (it’s the brine forming). You can carefully drain this off or leave it, but flip the salmon packet over halfway through the process for even curing.

Step 7: Rinse and Dry

Remove the salmon from the fridge. Unwrap it and scrape off the beetroot mixture (it will look dark and shriveled now). Rinse the fillet quickly under cold water to remove excess salt and beet bits. Pat completely dry with paper towels.

Step 8: Slice and Serve

Place the salmon skin-side down on a cutting board. Using a very sharp, long knife, slice thinly on a bias (45-degree angle) away from the skin. The outer rim should be a brilliant violet, fading into the bright orange center.

Nutritional Information

Salmon is a nutritional powerhouse. Here is the estimated breakdown per 3 oz (85g) serving.

Nutrient	Amount per Serving	% Daily Value*
Calories	180 kcal	9%
Total Fat	10g	15%
Omega-3	1.5g	100%+
Carbohydrates	3g	1%
Sugars	2g	–
Protein	20g	40%
Sodium	650mg	28%

Note: Sodium levels are higher in cured fish than cooked fish due to the salt cure. However, much of the salt is rinsed off. The high Omega-3 fatty acid content supports heart health and brain function.

Healthier Alternatives for the Recipe

While salmon is healthy, the cure can be tweaked for specific dietary needs:

Low Sugar Option: Replace the granulated sugar with coconut sugar or a monk fruit sweetener. Note that sugar is structural (it balances the salt cure), so don’t eliminate it entirely, or the fish will be too salty.
Sodium Watch: If you are sensitive to sodium, cure for the minimum time (12-18 hours). The longer it sits, the saltier it gets.
Citrus Cure: Increase the lemon/orange zest and decrease the salt by 10% to rely more on acid for flavor, though the texture will be slightly softer.

Serving Suggestions

Beetroot Cured Salmon is a versatile star ingredient.

The Classic Blini: Serve small slices atop buckwheat blinis with a dollop of crème fraîche and a sprig of dill.
Nordic Breakfast: Layer onto dense rye bread (rugbrød) with sliced cucumber and a mustard-dill sauce (hovmästarsås).
Salad Component: Toss into a salad of arugula, shaved fennel, and orange segments. The pepperiness of the arugula cuts the richness of the fish.
The Brunch Board: Arrange on a platter with capers, pickled red onions, whipped cream cheese, and bagel chips for a “build your own” adventure.

Common Mistakes to Avoid

Curing is simple, but precision matters. Avoid these errors:

Using Iodized Table Salt:
- Result: This leaves a metallic, chemical aftertaste and makes the fish unpleasantly salty. Always use coarse Kosher or Sea salt.
Using Metal Bowls:
- Reaction: Beetroot and salt can react with aluminum or copper, discoloring the fish. Use glass or ceramic bowls for mixing.
Over-Curing:
- Result: Leaving it for 3+ days will turn the salmon into “fish leather”—tough, dry, and impossibly salty.
Skipping the Pin Bones:
- Experience: Nothing ruins a luxurious bite faster than a sharp bone. double-check the fillet before curing.

Storing Tips for the Recipe

Unlike cooked fish, cured salmon has a respectable shelf life, but it isn’t indefinite.

In the Fridge: Once the cure is washed off, wrap the salmon tightly in plastic wrap. It will stay fresh for 5 to 7 days.
Freezing: Cured salmon freezes beautifully.
- Method: Slice the salmon completely. Layer slices between sheets of parchment paper, then wrap the stack in foil and place in a freezer bag.
- Duration: Good for 3 months. Thaw in the fridge overnight. The texture remains surprisingly intact.

Conclusion

Beetroot Cured Salmon is a testament to the idea that great food requires time, not just effort. With its jewel-like purple rim and melt-in-the-mouth texture, it transforms the humble salmon fillet into a centerpiece worthy of any celebration. Whether you are hosting a holiday party or simply elevating your Sunday bagel, this recipe delivers maximum impact with minimal active work.

Ready to bring some color to your table? Visit your local fishmonger today! If you try this recipe, we’d love to see your creation—tag us in your photos or leave a review below. Don’t forget to subscribe for more gourmet guides made simple.

FAQs

Q: Is it safe to eat raw cured salmon?

A: Generally, yes, provided you use high-quality fish. The salt and sugar create an environment hostile to bacteria. To be 100% safe against parasites, use commercially frozen fish or freeze your fresh salmon at -4°F (-20°C) for at least 7 days before curing.

Q: Can I use cooked beets?

A: No. You must use raw beets. Cooked beets are too soft and won’t release the same amount of pigmented juice needed for the stain, nor will they provide the right texture for the cure pack.

Q: What if I don’t have vodka?

A: You can skip it! The alcohol helps texture and flavor penetration, but the recipe works perfectly fine without it. You can also swap it for aquavit or even a splash of orange juice.

Q: My salmon is too salty. Can I fix it?

A: If you over-cured it, you can soak the rinsed fillet in cold water for 1 hour to draw out some of the excess salt. Pat dry again before serving.