Beet-Cured Salmon Gravlax - Food Wishes
Beet-Cured Salmon Gravlax - Food Wishes is a easy Scandinavian recipe that serves 4. 210 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 40 min | Cook: PT0M | Total: 36 hrs 55 min
Cost: $24.64 total, $6.16 per serving
Ingredients
- 1/4 cup Kosher Salt (fine grain, for cure mixture)
- 1/4 cup Granulated Sugar (white granulated, for cure mixture)
- 1/8 teaspoon Cayenne Pepper (pinch, adds subtle heat)
- 8 oz Fresh Salmon Fillet (boneless, skin-on, preferably wild-caught)
- 1 medium Beet (peeled and grated, about 150 g)
- 1 sheet Plastic Wrap (to cover the salmon before weighting)
- 2 layers Cheesecloth or Clean Kitchen Towel (to line the dish and wrap the salmon)
Instructions
Make Cure Mixture
Combine kosher salt, granulated sugar, and a pinch of cayenne pepper in a mixing bowl; stir until evenly mixed.
Time: PT5M
Prepare the Salmon and Lining
Line a shallow dish or baking sheet with two layers of cheesecloth (or a clean kitchen towel). Place the salmon skin‑side down on the cloth.
Time: PT5M
Apply First Layer of Cure
Sprinkle roughly one‑third of the cure mixture evenly over the flesh side of the salmon.
Time: PT2M
Grate Beet and Distribute
Peel and grate the beet using a fine grater, then spread the grated beet over the cured portion to form a layer about 1/8‑1/4 inch thick. Use a fork to press it evenly.
Time: PT5M
Apply Remaining Cure
Evenly sprinkle the remaining cure mixture over the beet layer, adding a little more on the thicker side if needed.
Time: PT2M
Wrap and Weight
Fold the cheesecloth over the salmon, cover with plastic wrap, and place a flat, heavy object (e.g., a brick wrapped in foil) on top to press evenly.
Time: PT5M
Cure in Refrigerator
Transfer the weighted dish to the refrigerator and let it cure for 1½ days (approximately 36 hours).
Time: PT36H
Temperature: 4°C
Remove and Scrape Beet (Optional)
After curing, unwrap the salmon, place it on a paper‑towel‑lined plate, and gently scrape off the grated beet with the back of a knife or spoon.
Time: PT5M
Second Aging (Optional)
Re‑wrap the salmon and refrigerate for an additional 18 hours to develop a firmer texture and deeper flavor.
Time: PT18H
Temperature: 4°C
Slice and Serve
Using a very sharp thin knife, slice the gravlax at a 45‑degree angle into thin ribbons. Serve on toasted bagels with cream cheese, capers, and optional fresh dill.
Time: PT10M
Nutrition Facts
- Calories
- 210
- Protein
- 22 g
- Carbohydrates
- 4 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Pescatarian, Gluten‑Free, Low‑Carb
Allergens: Fish (salmon)
Ingredient Substitutions
- Instead of Kosher Salt: Sea Salt (use less)
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Cayenne Pepper: Paprika (milder)
- Instead of Fresh Salmon Fillet: Farm-raised salmon
- Instead of Beet: Fresh dill (traditional)
- Instead of Plastic Wrap: Beeswax wrap
- Instead of Cheesecloth or Clean Kitchen Towel: Parchment paper
Equipment Needed
- Mixing Bowl
- Fine Grater
- Cheesecloth
- Plastic Wrap
- Heavy Weight (e.g., brick, canned goods)
- Baking Sheet or Shallow Dish
- Sharp Thin Knife
- Cutting Board
- Fork
- Paper Towels
- Refrigerator
Critical Steps — Do Not Skip
- Mixing the cure mixture evenly
- Applying the cure and beet layers uniformly
- Weighting the salmon properly to ensure even dehydration
- Curing time in the refrigerator (minimum 24 hours)
- Slicing at a 45‑degree angle with a sharp knife
Chef Tips from the Video
- Add fresh dill to the beet layer for a traditional flavor twist
- Use a sheet of parchment paper under the cheesecloth for easier cleanup
- For a smoother slice, chill the salmon for 10 minutes after the final aging before cutting
Troubleshooting
Salmon feels mushy after curing
Cure for an additional 12‑24 hours; ensure the weight is evenly distributed.
Gravlax is too salty
Rinse the cured salmon briefly under cold water and pat dry before the optional second aging.
Beet color is too intense
Use less beet or grate it more finely; you can also rinse the surface lightly before the second aging.
Storage
Refrigerator: Wrapped tightly, lasts up to 5 days
Freezer: Can be frozen for up to 2 months; thaw in refrigerator before serving
Room temperature: Do not store at room temperature
Make-Ahead Tips
- The gravlax can be cured up to 3 days in advance; keep it wrapped and refrigerated
- Scraped beet scraps can be mixed into cream cheese for a colorful spread
Frequently Asked Questions
What is the cultural significance and history of gravlax in Scandinavian cuisine?
Gravlax originated in the Nordic countries as a way to preserve salmon using salt, sugar, and dill. The name means “buried salmon,” referring to the traditional method of burying the fish in the sand above the tide line to cure. Today it is a celebrated appetizer served at holidays and special gatherings across Sweden, Norway, and Denmark.
What are the traditional regional variations of gravlax in Scandinavian cuisine?
In Sweden, gravlax is typically cured with dill, salt, and sugar, while in Norway a touch of aquavit or juniper berries may be added. Some Danish versions incorporate mustard‑dill sauce (hovmästarsås) served alongside the cured fish. The beet‑cured version is a modern twist that adds vibrant color and subtle earthiness.
How is gravlax traditionally served in Sweden and Norway?
It is thinly sliced and served on crispbread (knäckebröd) or rye toast, often accompanied by mustard‑dill sauce, boiled potatoes, and fresh herbs. In Norway it is also paired with boiled eggs and a dollop of sour cream.
During which celebrations is gravlax commonly enjoyed in Scandinavian culture?
Gravlax is a staple at Midsummer festivals, Christmas feasts, and Easter brunches throughout Scandinavia. It is also a popular appetizer for weddings and holiday gatherings because of its elegant appearance and ease of preparation in advance.
What authentic ingredients are essential for traditional gravlax versus acceptable substitutes?
Traditional gravlax relies on kosher salt, granulated sugar, fresh dill, and a good quality salmon fillet. Acceptable substitutes include sea salt (use less), brown sugar for a deeper sweetness, and beet or other vegetables for a colorful variation, though the classic flavor profile centers on dill.
What other Scandinavian dishes pair well with beet‑cured salmon gravlax?
Serve it alongside Swedish crispbread, rye crackers, a creamy mustard‑dill sauce, pickled cucumbers, boiled new potatoes, and a glass of chilled aquavit or crisp white wine for a balanced meal.
What makes beet‑cured salmon gravlax special in Scandinavian cuisine?
The beet adds a striking pink hue and a subtle earthy sweetness that complements the salty‑sweet cure, creating a visually stunning and flavor‑balanced alternative to the traditional dill‑only version.
What are the most common mistakes to avoid when making beet‑cured salmon gravlax?
Common errors include using too little salt/sugar, not weighting the fillet evenly, curing for too short a time (resulting in mushy texture), and slicing the fish before it has fully set. Follow the weight and timing guidelines for best results.
Why does this gravlax recipe use beet instead of dill for the flavor layer?
Beet provides a natural color and a gentle sweetness that pairs well with the salty‑sweet cure, offering a modern visual twist while still delivering the firm texture of traditional gravlax. Dill can still be added for those who prefer the classic herb flavor.
Can I make beet‑cured salmon gravlax ahead of time and how should I store it?
Yes. After the initial 36‑hour cure, wrap the gravlax tightly in plastic wrap and keep it refrigerated. It will keep for up to five days, or you can freeze it for up to two months, thawing slowly in the refrigerator before serving.
What texture and appearance should I look for when the beet‑cured salmon gravlax is done?
The flesh should be firm to the touch, slightly translucent, and have a uniform pink hue from the beet. It should not feel mushy, and the surface should be dry, indicating the cure has drawn out excess moisture.
What does the YouTube channel Food Wishes specialize in?
The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, step‑by‑step cooking tutorials that blend humor with clear culinary techniques, covering a wide range of cuisines and home‑cooking classics.
How does the YouTube channel Food Wishes' approach to Scandinavian cooking differ from other cooking channels?
Food Wishes often demystifies traditional dishes by simplifying ingredient lists and offering practical kitchen hacks, such as using beet for color instead of dill, whereas many other channels stick strictly to classic methods without offering modern twists.
Last updated: August 29, 2026
