Beetroot Cured Salmon (Gravlax) Recipe

If you want to impress your guests with a dish that feels elegant yet is surprisingly simple to make, you have to try this Beetroot Cured Salmon (Gravlax). This vibrant purple-hued salmon not only looks stunning on any table but is packed with delicate flavors that balance the earthiness of beetroot with the freshness of dill and the subtle spice from peppercorns. Whether you’re hosting a holiday brunch or a special gathering, Beetroot Cured Salmon (Gravlax) is a guaranteed crowd-pleaser that adds a touch of Nordic charm to your menu.

Ingredients You’ll Need

To create the magic of Beetroot Cured Salmon (Gravlax), you’ll lean on a handful of fresh, wholesome ingredients that come together beautifully. Each one plays an essential role in the final taste, color, and texture. From the colorful beetroot adding that gorgeous hue to the fresh dill infusing an unmistakable herbal aroma, every component truly counts.

• Fresh beetroot (400g, grated): Offers a brilliant purple color and a subtle earthiness that’s signature to this dish.
• White peppercorns (2 tsp, whole): Adds mild heat without overpowering, blending perfectly into the cure mix.
• Coriander seeds (2 tsp): Crush gently for a citrus-like warmth that complements the fish.
• Lemon zest (from 1 lemon): Brings a refreshing brightness balancing the richness of salmon.
• Granulated sugar (1 cup): Essential for curing, it helps draw moisture and adds subtle sweetness.
• Rock salt (1 cup): A robust curing salt that ensures perfect texture and flavor infusion.
• Fresh dill (about 1 bunch, roughly chopped): Infuses the salmon with its iconic Nordic herbal fragrance.
• Salmon fillet (2.2 lbs / 1 kg, skin on or off): Choose high-quality, fresh or sushi-grade salmon for the best results.

How to Make Beetroot Cured Salmon (Gravlax)

Step 1: Prepare the Cure Mixture

Begin by mixing the grated beetroot, white peppercorns, coriander seeds, lemon zest, granulated sugar, rock salt, and roughly chopped dill in a large bowl. Use a metal spoon to combine everything thoroughly. This colorful mixture is where the magic starts—it will gently cure the salmon while imparting vibrant color and complex flavors that make Beetroot Cured Salmon (Gravlax) so captivating.

Step 2: Assemble and Cure the Salmon

Line a baking dish with two layers of plastic wrap, leaving plenty of overhang for wrapping later. Spread half of the beetroot mixture evenly on the plastic wrap. Place the salmon fillet on top, skin side up if you’re keeping the skin on. Cover the salmon completely with the remaining beetroot mixture, pressing down gently. Wrap the salmon tightly with the plastic wrap overhang, then place a flat, heavy object on top—such as a baking sheet—and weigh it down with canned goods or weights. This pressure helps draw moisture out as the curing process begins. Pop the dish into the fridge to cure for 2-3 days, depending on how firm and cured you prefer your salmon.

Step 3: Rinse and Slice

After curing, unwrap your vibrant, jewel-toned salmon and rinse it gently under cold running water to remove the curing mixture. Pat it dry carefully with paper towels. Now comes the satisfying part: using a very sharp knife, slice the salmon into thin, elegant ribbons. These delicate slices are what make this recipe feel so special and wonderful on the palate.

How to Serve Beetroot Cured Salmon (Gravlax)

Garnishes

When serving Beetroot Cured Salmon (Gravlax), choosing the right garnishes can elevate the flavors even more. Thinly sliced red onion offers a gentle bite, while freshly chopped dill sprinkled on top boosts the salmon’s herbal notes. Capers add bursts of briny balance that cut through the richness beautifully. These simple accompaniments create layers of taste with every bite.

Side Dishes

This salmon shines when paired with light, fresh sides. Consider toasted baguette slices or crunchy crackers as canvases for the salmon. Cream cheese spreads add silky creaminess, and ribboned cucumbers contribute a crisp freshness that contrasts joyfully with the cured fish. Pumpernickel bread is also a fantastic accompaniment, adding a hearty, earthy base rooted in Nordic tradition.

Creative Ways to Present

If you want to wow your guests even more, try presenting Beetroot Cured Salmon (Gravlax) as a part of a beautiful charcuterie or appetizer board. Arrange slices in overlapping ribbons alongside dill sprigs, cucumber ribbons, capers, and contrasting breads. For a fancier touch, serve bite-sized canapés featuring salmon, cream cheese, and garnish on mini rye toasts. This approach makes the salmon not just a dish but the centerpiece of your table’s conversation.

Make Ahead and Storage

Storing Leftovers

Beetroot Cured Salmon (Gravlax) can be stored easily in an airtight container in the refrigerator. Depending on how long you cured it, the shelf-life varies: lightly cured salmon lasts around 36 hours, medium cure up to 3 days, and the hardest cure can keep for about 5 days. Proper storage keeps the salmon fresh and flavorful while maintaining its delicate texture.

Freezing

If you want to prepare Beetroot Cured Salmon (Gravlax) in advance or save leftovers for a later special occasion, freezing is a great option. Wrap the salmon tightly in plastic wrap or vacuum-seal it to prevent freezer burn. It can be frozen for up to three months. Thaw it slowly in the refrigerator before serving to maintain its texture and flavor integrity.

Reheating

Since Beetroot Cured Salmon (Gravlax) is a cured dish meant to be enjoyed cold or at room temperature, reheating is not recommended. Serving it chilled preserves the nuanced flavors and delicate texture that make this dish so delightful—so enjoy it fresh, straight from the fridge, for best results.

FAQs

Can I use frozen salmon for Beetroot Cured Salmon (Gravlax)?

Yes, you can use frozen salmon as long as it’s sushi-grade and was flash frozen shortly after being caught. Make sure to thaw it completely in the refrigerator before starting the curing process.

Is it necessary to use beetroot in the cure?

While beetroot isn’t mandatory, it provides the signature purple color and adds an earthy sweetness that beautifully complements the salmon. If you skip it, your gravlax will still taste great but won’t have that vibrant hue.

How thick should I slice the cured salmon?

Use a very sharp knife to slice the salmon into thin ribbons, about 2 to 3 millimeters thick. Thin slices help highlight the delicate texture and flavor of the Beetroot Cured Salmon (Gravlax).

Can I make smaller portions of Beetroot Cured Salmon (Gravlax)?

Absolutely! Just keep the curing salt and sugar ratio equal to the weight of your salmon. For example, for 500g of salmon, use 250g rock salt and 250g sugar. Pieces smaller than 300g might cure too quickly or unevenly, so try to avoid extremely small portions.

What type of salt is best for curing?

Rock salt is preferred because its coarse texture helps control the curing process without making the salmon too salty. Avoid using table salt or fine salts, as they can cure the fish too aggressively and affect the flavor and texture.

Final Thoughts

Making Beetroot Cured Salmon (Gravlax) at home is such a rewarding experience that brings a touch of Nordic sophistication to your table. The stunning color, the fresh herbal notes, and the delicate texture make every bite feel special. Whether it’s for a holiday feast or a casual brunch with friends, I can’t recommend trying this recipe enough. Dive in and enjoy the wonderful flavors of a homemade gravlax that’s as beautiful as it is delicious!