Beet and Salt-Cured Salmon (for Bagels & More!)

This beet and salt-cured salmon is one of my favorite ways to prepare a stunning, homemade version of gravlax. I like how the beets not only infuse the salmon with earthy sweetness but also give it a gorgeous ruby-red hue that looks beautiful when sliced. The mix of spices, citrus zest, and dill brings a bright, aromatic flavor that pairs perfectly with bagels and classic toppings.

Why You’ll Love This Recipe

I love this recipe because it turns a simple piece of salmon into something elegant and versatile. It’s perfect for brunch boards, bagel spreads, or even light appetizers. The curing process is surprisingly easy and requires no cooking, just a little patience while the flavors develop. I also like how I can customize the seasoning whether I want it more citrusy, more herbaceous, or spiced just right.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 lb fresh salmon fillet high quality, patted dry with paper towels
3-4 large beets red or rainbow beets, peeled
⅔ cup Kosher salt
⅓ cup granulated sugar
1 tsp whole peppercorns any color or variety, freshly ground
1 tsp fennel seeds ground
1 tsp coriander seeds ground
1 large bunch fresh dill about 3-4 cups, whole sprigs
1 lemon zested
Recommended for serving: bagels or English muffins; cream cheese, sour cream, or creme fraiche; sliced cucumbers, radishes, tomatoes, or onions; capers; fresh dill

Directions

1. I begin by grating the peeled beets using a box grater or food processor until fine.
2. In a bowl, I mix the grated beets with salt, sugar, ground peppercorns, fennel, coriander, and lemon zest to create the curing mixture.
3. I line a baking dish or sheet pan with plastic wrap and spread half the dill over it.
4. I place the salmon fillet skin-side down on the dill, then cover it completely with the beet mixture, pressing it onto the fish.
5. I layer the remaining dill on top, wrap the whole salmon tightly in plastic wrap, and place a weight (such as another pan or heavy cutting board) on top.
6. I refrigerate it for 36–48 hours, flipping the salmon once halfway through to ensure even curing.
7. After curing, I unwrap the salmon, scrape off the beet and dill mixture, and pat it lightly with paper towels.
8. Using a sharp knife, I slice the salmon thinly on a diagonal and serve with bagels, cream cheese, and toppings of my choice.

Servings and Timing

This recipe makes about 20–24 servings, depending on slice thickness. It takes me about 20 minutes to prep, and the salmon needs to cure for 36–48 hours in the refrigerator.

Variations

Sometimes I add extra citrus zest, such as orange or lime, for a brighter flavor. I also like experimenting with spices—juniper berries or star anise give it a unique twist. If I want it spicier, I rub in a bit of chili flakes with the cure. For an herbier version, I layer in tarragon or basil along with the dill.

Storage/Reheating

Once cured, I store the salmon tightly wrapped or in an airtight container in the refrigerator for up to 5 days. I don’t reheat it, since it’s meant to be eaten chilled, but I sometimes freeze portions wrapped tightly in parchment and plastic wrap for up to 2 months. To serve from frozen, I thaw it slowly in the fridge overnight.

FAQs

Can I use frozen salmon?

Yes, I can use high-quality frozen salmon that has been thawed, but I prefer fresh for the best texture.

Do I need to remove the salmon skin?

No, I keep the skin on during curing because it helps hold the fillet together.

How long should I cure the salmon?

I usually cure for 36–48 hours, depending on how firm and salty I want the fish.

Can I reuse the curing mixture?

No, I discard the beet and salt mixture after curing.

How thin should I slice the salmon?

I slice it as thinly as possible on a diagonal for the best texture and presentation.

Can I make this without beets?

Yes, I can leave out the beets for a more traditional gravlax, though the color and earthy sweetness will be missing.

How do I know if the salmon is cured enough?

The flesh should feel firmer to the touch and slice cleanly.

Can I use other herbs besides dill?

Yes, I can use parsley, cilantro, or tarragon, but dill gives the most classic flavor.

Is this the same as smoked salmon?

No, this is cured salmon, not smoked. It has a different texture and flavor, though it can be used the same way.

Can I serve this for more than just bagels?

Yes, I like using it in salads, pasta dishes, or as an elegant appetizer with crackers.

Conclusion

This beet and salt-cured salmon is a beautiful and flavorful dish that transforms a fresh fillet into something special. I love how the beets give it jewel-toned edges, the herbs and spices infuse it with complexity, and the lemon zest brightens every bite. It’s perfect for elevating a brunch spread or making bagels feel like a gourmet treat, and it always impresses when I bring it to the table.

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