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Vibrant beet-cured Gravlax salmon sliced with dill
Sliced beet-cured salmon with dill and mustard sauce

Beet-Cured Gravlax (Salmon)

Author: Flavelo
Recipes Main Courses
Gravlax (literally 'buried salmon') dates back to medieval fishermen who preserved fish in sand. Today, we cure it in the fridge using osmosis. Salt and sugar draw moisture from the fish, firming up the texture and concentrating the flavor. The addition of raw beetroot creates a modern twist: earthy sweetness and a stunning crimson ring around the edge of the slices that looks incredible on a plate.
🕒 Prep Time 20 mins
⌛ Total Time 1 day 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Scandinavian / Modern

Ingredients

Equipment Needed

  • Glass or ceramic dish (metal can react with acid)
  • Plastic wrap
  • Weights (e.g., canned goods)

Allergen Information

⚠️ Fish
⚠️ Mustard

Instructions

1 ✓

Pat the salmon dry and check for any remaining pin bones with tweezers. Coarsely grate the raw beet.

Tip: Wear gloves when grating beets, or your hands will be stained red for days!
2 ✓

Mix the salt, sugar, pepper, and chopped dill. Grate in the lemon zest (save the juice for serving, as acid in the cure can make the texture mushy).

Tip: The salt-sugar ratio is key: salt preserves, while sugar balances the harshness and aids texture.
3 ✓

Sprinkle some cure mixture on the bottom of the dish. Place salmon skin-side down. Pack the remaining salt mixture on top of the flesh, then cover thickly with the grated beets.

Tip: Ensure even coverage to avoid spotty curing.
4 ✓

Cover tightly with plastic wrap, place a cutting board on top, and weigh it down with cans. Refrigerate for 24 hours.

Tip: The weight helps press water out of the fish.
5 ✓

Remove from fridge, rinse off the cure and beets with cold water, and pat dry. Using a sharp knife, slice thinly on a bias, leaving the skin behind.

Tip: Freeze the fish for 15 minutes before slicing to make it easier to cut paper-thin slices.
6 ✓

Serve with mustard sauce, dill, and a squeeze of lemon juice.

Recipe FAQ

How long does it keep?
Once cured, it lasts 3-4 days in the fridge. You can also freeze it for later.
Is the fish raw?
Technically yes, it's not heat-cooked, but the salt and acid 'cook' the proteins (denaturation) and inhibit bacteria. Always use fresh, high-quality salmon (sushi grade if possible).

Ingredients

  • 1.25 lbs Fresh Salmon Fillet (Skin-on, pin-boned)
  • 1 pc Large Raw Beet (peeled)
  • 3 tbsp Coarse Sea Salt (Kosher)
  • 2 tbsp Sugar
  • 1 bunch Fresh Dill
  • 1 tsp Crushed Black Pepper
  • 1 pc Lemon (Zest for cure, Juice for serving)
  • 1 tsp Dijon Mustard (for serving)