Ingredients
3 lb fresh salmon fillet, skin on, patted dry
3–4 large beets, peeled
⅔ cup kosher salt
⅓ cup granulated sugar
1 tsp whole peppercorns, freshly ground
1 tsp fennel seeds, ground
1 tsp coriander seeds, ground
1 lemon, zested
1 large bunch fresh dill (about 3–4 cups, whole sprigs)
Recommended for serving: bagels or English muffins; cream cheese, sour cream, or crème fraîche; sliced cucumbers, radishes, tomatoes, or onions; capers; fresh dill
Instructions
- Grate peeled beets using a box grater or food processor until fine.
- In a bowl, mix grated beets with salt, sugar, pepper, fennel, coriander, and lemon zest.
- Line a baking dish or sheet pan with plastic wrap and spread half of the dill on top.
- Place salmon fillet skin-side down on the dill and cover with the beet mixture, pressing it onto the fish.
- Layer remaining dill over the salmon, wrap tightly in plastic wrap, and place a weight on top.
- Refrigerate 36–48 hours, flipping the salmon once halfway through.
- After curing, unwrap salmon, scrape off beet mixture and dill, and pat lightly with paper towels.
- Using a sharp knife, slice salmon thinly on the diagonal and serve with bagels and toppings of choice.
Notes
Cure for 36 hours for a milder flavor or up to 48 hours for firmer, saltier salmon.
Add orange or lime zest for extra citrus brightness.
Spices like juniper berries or star anise add unique flavor twists.
Chili flakes can be added for heat.
Fresh herbs such as tarragon or basil can replace some of the dill.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Appetizer, Breakfast, Brunch
- Method: Curing
- Cuisine: Scandinavian
- Diet: Kosher
Nutrition
- Serving Size: 2 oz (about 2–3 slices)
- Calories: 90
- Sugar: 1g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 20mg
