Beet Cured Salmon

Beet Cured Salmon (Gravlax) is the recipe you need for your next brunch or holiday dinner party! The Beets make the Cured Salmon a crazy pink color that will be the showstopper of the night. A luxurious and decadent salmon appetizer without the price tag!

Why You'll Love This Recipe

• Looks Fancy - impressive when serving, the bright colors from the Beets contrasts with the Cured Salmon, very visually appealing
• Easy to Make - just a few simple steps, no cooking or smoking required, you think it looks difficult but it isn't
• Tasty - the curing process infuses the flavors into the Salmon with unforgettable flavor

Ingredients

• Fresh Boneless Salmon Fillet (Sushi Grade)
• Beets
• Fresh Dill
• Juniper Berries (optional but pack so much flavor)
• Whole Peppercorns
• Salt
• Sugar
• Vodka

Equipment

• Pestle and Mortar
• Mixing Bowl
• Kitchen Gloves
• 9x13 inch Glass Baking Dish
• Cling Wrap
• Baking Tray with Weights for pressing down Salmon

How to Make Beet Cured Salmon

1. Crush Spices - place Juniper Berries and Whole Peppercorns in a Pestle and Mortar. Smash Spices until they resemble a Coarse Ground Pepper.
2. Make Beet Cure - in a bowl, mix together Grated Beets, Fresh Dill, Juniper Berry mixture, Salt Sugar and Vodka. Pro Tip: wear gloves so your fingers aren't purple from the Beets.
3. Spread - place a small amount of the Beet Mixture across a Glass Baking Pan. Place the Salmon Fillet (skin side down) on the Beets. Evenly cover Salmon Fillet with remaining Beet Mix.
4. Wrap - loosely cover Salmon with Cling Wrap. Place a heavy object on top of the fish to weigh it down. (ie. a Baking Tray with Soup Cans on it, or anything with weight).
5. Cure - refrigerate Salmon for 2-3 days until it cures and is firm to touch.
6. Rinse - scrape off the Beet Mixture off the Cured Salmon. Rinse under water before wiping with Paper Towels.
7. Serve - thinly slice the Beet Cured Salmon against the grain on an angle when ready to serve. Garnish with fresh Dill, Capers, Red Onion or Lemon Wedges.

Cured Salmon Variations

• Citrus Cured Salmon - replace Beets with Orange Zest, Lemon Zest, Lime Zest or Grapefruit Zest (or a mixture of citrus zests)
• Horseradish Salmon - mix through freshly grated Horseradish for a spicy kick - don't use Horseradish from a jar, must be fresh
• Herb Cured Salmon - swap the Dill with Cilantro, Parsley, Thyme or Tarragon for a different flavor

Serving Suggestions

Cured Salmon is often served as an Appetizer for a dinner or cocktail party. Otherwise you can serve with your champagne brunch, or just for a fancy breakfast! Here are some ideas;

• Salmon Gravlax on Dark Rye Bread Circles or on Blinis
• Charcuterie or Grazing Boards
• Cucumber Rounds topped with Cured Salmon Slices
• Open Faced Sandwiches or Bagel with Cream Cheese
• Serve alongside Authentic Caviar for a Champagne Brunch
• Add to your favorite Salad
• Use Leftover Cured Salmon Slices to toss through pasta
• With a Dill Pickle and a shot of Horseradish Vodka!

Recipe Tips and FAQs

• Cured Trout - any oily fish can be cured, but Salmon is most common. Subsitute with a large Trout Fillet
• Gin Infusion - skip the Juniper Berries and Vodka and use Gin instead, however try to find Juniper Berries as they add amazing flavor
• Fresh is Best - buy quality Sushi-Grade Salmon, don't cheap out as you'll taste the difference
• Longer Curing - for a firmer and saltier Cured Salmon, increase curing time by a day
• Weights - anything heavy will work to help draw out moisture. I used a brick wrapped in foil to keep clean, alternatively use a baking pan loaded with canned soup or heavy items
• Sharp Knife - to thinly slice the Salmon, a sharp, thin knife is best

Can I Use Frozen Salmon?

Yes, using previously frozen Salmon reduces risk of parasites. Fully thaw before curing. Alternatively only use Sushi-Grade fresh Salmon.

Is Cured Salmon Raw?

It's not raw but not cooked either but cured with salt. This preserving process removes moisture reducing risk of bacteria growth, transforming the flavor and texture. Smoked Salmon is cooked but Cured Salmon is technically raw.

Can I Reduce the Salt?

No. Using the correct ratio of salt and sugar is vital for the curing process. Reducing may affect the preservation and texture.

Storage

• Fridge - wrap in cling wrap or place in airtight container and keep refrigerated. Enjoy within 5 days.
• Freezing Whole Cured Salmon - tightly wrap in a few layers in Cling Wrap or Foil. Place in a Ziploc bag removing excess air to reduce freezer burn. Freeze and enjoy within 2 months. Vacuum sealing has best results.
• Freezing Sliced Cured Salmon - lay thinly sliced Cured Salmon on Ziploc Bag sized Parchment Paper to prevent from sticking together. Can add several layers on top of each other. Wrap tightly with Cling Wrap to reduce freezer burn. Place in Ziploc Bag removing excess air. Lay flat in freezer. Best enjoyed within 1 month. Defrost in fridge overnight before serving.

Seafood Recipes You'll Love

• Shuba Salad with Salmon - Russian style layered Potato Salad
• Salmon Coulibiac
• Ukha - Fishermans Soup
• Creamy Finnish Salmon Soup
• Beer Battered Fish
• Honey Grilled Trout
• Grilled Snapper with Mango Salsa
• Asian Oyster Dressing
• How to Serve Caviar

Adding Beets to Salt Cured Salmon will be the talk of your dinner or party. Easy to make, is elegant and elevates any occasion. Customize with your own flavors and additions with this easy to follow recipe. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted December 2018, updated December 2024