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Beet-Cured Gravlax

  • All Salmon
  • Appetizer
  • Sushi / No-cook
  • Raw / Cure / No-cook
  • Grace Parisi
  • Active Time:30 min
  • Total Time:24 hours
  • Servings:4 to 6
  • Difficulty:Intermediate

Gravlax is surprisingly easy to make and requires only 3 elements: impeccable fish (we got you covered), a flavorful dry brine, and a little patience (who can’t wait for 24 hours for something spectacular?).


  • 3 tablespoons salt

  • 2 tablespoons sugar

  • 2 tablespoons pickling spice blend

  • 1 pound keta salmon fillet, preferably a tail piece, skin and pin bones removed Available in Our Seafood Subscription Box

  • ½ pound cooked beets

  • 2 tablespoons horseradish

  • Lemon wedges, sour cream, chopped dill, capers, crackers, and bread for serving


Make the Curing Salt

In a small bowl, combine 2 tablespoons of the salt with the sugar and pickling spice blend. Set the salmon on a rimmed plate and rub all over with the spice mixture.

Put the beets, horseradish, and remaining 1 tablespoon salt into a food processor and purée until fairly smooth.


Spread half of the beet mixture onto the plate, roughly in the shape of the fish. Top with the fish and remaining beet mixture, pressing to cover completely. Cover tightly with plastic and place a heavy plate on top to lightly weigh down the salmon. Refrigerate until the flesh is firm and a good amount of liquid has pooled in the dish, 24 to 48 hours, depending on the thickness of the fish.

Slice and Serve

Pour off the liquid, scrape off the beets, and briefly rinse the fish under cold water. Pat very dry and thinly slice using a very sharp, thin-bladed knife. Use a lemon wedge to moisten the blade for easier slicing.

Serve with your favorite accoutrements and a glass of something bubbly!

Pro Tips

Pair it Up

Serve something sparkling and slightly acidic to balance the sweetness of the beets. Spanish cava, Italian prosecco, or a fizzy Alvarinho from Portugal are all delightful choices.

Level it Up

Feel free to customize the spice blends in the cure. Use the same amount of salt and sugar but swap out the pickling spices with crushed pink peppercorns and dill seeds, or for a classic gravlax, use crushed juniper berries.

Change it Up

Cured salmon can be refrigerated for up to 4 days and can be added to hash browns and scrambled eggs or as a super luxe topping for pizza bianca (no tomatoes) — just add it after the pizza comes out of the oven.

Lighten it Up

For a low-carb, keto-friendly option, use cucumber slices for serving.


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