Beet Cured Salmon Gravlax

Ingredients

• 1 large Beet (peeled and grated)
• 1/4 cup Kosher Salt (Diamond Crystal kosher salt)
• 1/4 cup Brown Sugar (light brown sugar)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Vodka (neutral vodka)
• 1 lb Salmon Fillet (skin‑on, boneless, fresh)
• 2 cups Ice Water (ice‑cold)
• 2 tbsp Cream Cheese (softened, optional for serving)
• 2 pieces English Muffin (toasted, optional for serving)

Instructions

1. Grate the Beet

   Using the fine side of a box grater, grate the peeled beet into a bowl.

   Time: PT5M

2. Make the Cure Mixture

   Combine the grated beet with equal parts kosher salt and brown sugar, add the black pepper and vodka, and mix until a crumbly paste forms.

   Time: PT5M

3. Coat the Salmon

   Lay the salmon fillet skin‑side down on a clean surface and spread the beet‑salt mixture over the flesh, pressing gently to ensure full coverage.

   Time: PT5M

4. Wrap Tightly

   Cover the coated salmon with plastic wrap, pulling it tight so no air pockets remain.

   Time: PT2M

5. Weight and Refrigerate

   Place the wrapped salmon on a wire rack set inside a tray, then set a heavy weight on top to keep the cure in contact with the fish.

   Time: PT2M

6. Cure

   Leave the salmon in the refrigerator (about 4°C) for 48 hours, turning the weight once halfway through if desired.

   Time: PT48H

   Temperature: 4°C

7. Rinse Off the Cure

   Unwrap the salmon, rinse it under cold running water to remove all salt and beet residue, then pat dry with paper towels.

   Time: PT5M

8. Ice‑Water Soak

   Submerge the rinsed salmon in a bowl of ice water for 30 minutes to further reduce saltiness.

   Time: PT30M

   Temperature: 0-4°C

9. Dry the Salmon

   Remove the salmon from the water, place on paper towels, and pat completely dry.

   Time: PT2M

10. Slice

    Using a sharp knife, slice the salmon thinly on a diagonal for the best presentation.

    Time: PT3M

11. Serve

    Arrange the slices on toasted English muffins or bagels spread with cream cheese, or serve as a standalone platter.

    Time: PT5M

Nutrition Facts

Calories

230

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beet: red beetroot, pickled beet
• Instead of Kosher Salt: sea salt, regular kosher salt
• Instead of Brown Sugar: white sugar, coconut sugar
• Instead of Black Pepper: white pepper
• Instead of Vodka: white wine, gin
• Instead of Salmon Fillet: trout, arctic char
• Instead of Cream Cheese: herb cheese, goat cheese
• Instead of English Muffin: bagel, toast

Equipment Needed

• Box Grater
• Mixing Bowl
• Plastic Wrap
• Baking Tray
• Wire Rack
• Heavy Weight
• Ice Water Bowl
• Sharp Knife
• Paper Towels

Critical Steps — Do Not Skip

• Coat the Salmon
• Wrap Tightly
• Weight and Refrigerate
• Cure
• Rinse Off the Cure

Chef Tips from the Video

• Use Diamond Crystal kosher salt; its flaky texture distributes evenly.
• Grate the beet with the fine side for a smoother cure and less liquid.
• A light drizzle of vodka helps the salt penetrate without adding flavor.
• Pat the salmon completely dry before slicing to get clean cuts.

Troubleshooting

Storage

Refrigerator: Store the cured salmon in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month.

Room temperature: Do not store at room temperature; keep refrigerated at all times.

Make-Ahead Tips

• The salmon can be cured up to 5 days in advance; keep it wrapped and refrigerated.
• Slice just before serving to maintain optimal texture.
• Prepared slices can be stored in a single layer in a sealed container for 1‑2 days.

Frequently Asked Questions