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Beet Cured Salmon sliced up.
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Beet Cured Salmon (Extra Easy)

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!
Course Appetizer
Cuisine American
Keyword beet cured salmon, marinated salmon
Prep Time 15 minutes
Cure 1 day
Total Time 1 day 15 minutes
Servings 8 servings
Calories 225kcal
Author Natalya Drozhzhin

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
US Units - Metric

Instructions

  • In a large bowl, mix the grated beets, salt, sugar, pepper, lemon zest, and dill together.
    beets, lemon, salt, pepper and sugar in a bowl.
  • 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.
    Salmon wrapped into 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.
    Pink salmon on a cutting board.
  • 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!
    Beet Cured Salmon sliced up.

Video

Nutrition

Calories: 225kcal | Carbohydrates: 16g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 7142mg | Potassium: 674mg | Fiber: 1g | Sugar: 14g | Vitamin A: 286IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg