Gravlax Recipe

Salmon Gravlax with Beets

Salmon Gravlax with beets, dill, juniper berries and vodka is easier to make than you think. Everyone will be impressed with this Scandinavian appetizer. Cured Salmon also known as Beetroot Gravadlax, perfect with bagels and cream cheese.

Course Appetizer
Cuisine Nordic, Scandinavian, Swedish
Keyword Salmon Gravlax
Prep Time 5 minutes
Total Time 1 day 23 hours 55 minutes
Servings 10 people
Author Peter's Food Adventures


  • 2 lbs/ 1kg boneless salmon fillet
  • 2 beets grated
  • 1 cup dill chopped
  • 2 teaspoons juniper berries
  • 1 teaspoon black peppercorns
  • 1 cup kosher salt
  • ½ cup sugar
  • ¼ cup vodka


  1. In a pestle and mortar, smash the juniper berries and peppercorns until it resembles a coarse ground pepper.
  2. In a bowl, mix all the ingredients together. Wear gloves so your fingers aren't purple from the beets.
  3. Spread a small amount of the beet mixture in a glass pan. Place the salmon (skin side down) on the beets. Cover the salmon with the rest of the beet mix. Use less beets on the tail side and more beets on the thicker portions.
  4. Cover the beet covered salmon with cling wrap. Place a heavy object on top of the salmon, to weigh it down. (ie. a baking tray with cans on it, or anything with weight).

  5. Refrigerate the salmon for 2-3 days until the salmon cures and is firm. Scrape off the beet mixture off the cured salmon. Rinse off under water before wiping with paper towels.

  6. Slice the Salmon Gravlax thinly to serve. Should last 4 days in the fridge when tightly wrapped in cling wrap.