This stunning and effortless beet cured salmon will be your new favorite way to prepare salmon. Make it the centerpiece of your next brunch, and get ready for the rave reviews!
Many recipes are special to me, but this beet cured salmon has a truly precious place in my heart. Cured fish practically runs in my Slavic blood — we serve it at every opportunity possible. From mackerel to herring (aka seledka), preserved fish is a staple at the table for simple family dinners, weddings, and parties. Check out the links below to our other cured fish recipes!
Trust me when I say that this beet cured salmon is always at the top of the list. It looks fancy, but it’s incredibly easy to make and so delicious. Plus, it cures entirely in the fridge, so there’s no cooking required! Whenever I’m hosting, I love to prepare this salmon a day in advance so I have a five-star appetizer ready for guests as soon as they walk through the door.
Did you know? Curing works by adding a generous amount of salt and sugar to food, which draws out moisture to prevent bacteria growth. It’s one of the most ancient food preservation methods!
Beet Cured Salmon Video
How To Make Beet Cured Salmon
If you can spare 15 minutes, you have time to make this beet cured salmon. As a mom, I love how easy the prep is — and the curing time is completely hands-off!
- Prepare the cure mixture: Mix together the grated beets, salt, sugar, pepper, lemon zest, and dill in a large bowl.
- Cure the salmon: Line a baking dish or large container (I love the 9×13″ pan in this set) with plastic wrap and place the salmon inside covered with the curing mixture. Wrap the salmon tightly, place a light weight on top, and refrigerate it for 24–48 hours, flipping once halfway through.
- Serve the salmon: Scrap off the beet cure, rinse the salmon, and pat it dry. Slice the salmon thinly against the grain.
Tips For the Best Beet Cured Salmon
As I mentioned earlier, I’ve been eating cured fish for almost my whole life. Here are a few hacks I’ve learned to make the tastiest professional-grade beet cured salmon.
- Use wild salmon. Wild salmon is less fatty than farm-raised salmon, so I’ve found that it stays firmer and is easier to slice thinly.
- Buy the freshest salmon you can find. Always, always check expiration dates … let’s just say that I’ve learned from personal experience lol. The salmon should smell fresh and oceanic, not unpleasantly fishy. If you want to ensure peace of mind, look for a “sashimi-grade” or “sushi-grade” filet.
- Grind the pepper yourself. Whole black peppercorns that are freshly ground add the best punch of flavor. Use a mortar and pestle if you’re feeling extra fancy!
- Add more flavors (optional). Traditionally in Scandinavia, alcohol and spices are added to beet cured salmon. If this appeals to you, try adding 4-5 tablespoons of gin or vodka and a few teaspoons of whole coriander seeds, caraway seeds, and/or juniper berries.
- Choose the length of the cure period. 24 hours gives the salmon a lighter, silkier texture, whereas 48 hours results in a firmer texture and deeper color.
- Slice right before serving. For the best texture and presentation, hold off on slicing the salmon until you’re ready to serve. Remember to slice against the grain, or perpendicularly to the white connective tissues running through the fish. A sharp knife or specialty fish knife makes all the difference here!
Ways To Serve
I’m so thrilled to be able to share a piece of my culture with you guys! This beet cured salmon is phenomenal on its own, but I love upgrading it with any of these serving options.
- Light breakfast: Kickstart the morning with cured salmon, scrambled eggs, oladi, and/or crepes.
- Appetizer canapés: Mix softened cream cheese with fresh dill and lemon zest, then spread the mixture onto baguette slices and top with a few slices of the salmon.
- Hearty lunch: Toast a bagel or a hunk of bubbly sourdough ciabatta and smear both sides with cream cheese. Layer on the salmon, pickled red onions, tomatoes, and capers.
Storage
Store any leftover cured salmon tightly wrapped in the refrigerator for up to five days.
More Mouthwatering Salmon Recipes
- Cured Salmon Gravlax — Marinated with salt, oil, and sliced onions
- Salmon Caviar — The easiest and quickest way to upgrade any dish
- Cold Smoked Salmon — Super silky and made with a liquid smoke hack
- Best Oven Baked Salmon — Foolproof, flaky, and FAST
Recipe
Ingredients
- 2 lb salmon filet skin on, pin bones removed
- 2 medium raw beets peeled and grated
- ½ cup kosher salt
- ½ cup sugar
- 1 tbsp black pepper freshly ground
- 1 lemon zested
- 1/2 cup fresh dill chopped
Instructions
- In a large bowl, mix the grated beets, salt, sugar, pepper, lemon zest, and dill together.
- Line a dish with plastic wrap and spread half of the beet mixture inside. Place the salmon on top (skin-side down), then cover it with the remaining beet mixture.
- Cover the salmon tightly with the plastic wrap, place a light weight on top, and refrigerate it for 24–48 hours, flipping it once halfway through.
- After the curing period is over, scrape off the beet mixture, rinse the salmon lightly, and pat it dry. To serve, slice the salmon thinly against the grain. Enjoy!
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