I absolutely love a good bagel sandwich, and for me, the star of the show is always the thin slices of salmon, typically lox. This Beet Cured Salmon has that same luxurious texture as other cured salmon recipes (we’ll go over the difference between lox, nova, and gravlax below), but with a bright red hue and a rich, earthy flavor.
If you’ve never made cold cured salmon before, it’s incredibly easy. You’ll want to start with a high quality sushi-grade side of salmon. In addition to the typical flavorings (Kosher salt, sugar, and fresh herbs), you’ll also need freshly grated raw beets. Unliked smoked salmon, you don’t need a smoker.
The salmon cures tightly wrapped in a refrigerator for 48 hours and then it’s ready for bagels, English muffins, toast, crackers, sandwiches — whatever you like! Easy, impressive, and perfect for elevating any breakfast or brunch.
Be sure to check out all of our easy brunch recipes, including Mini Baked Salmon Quiche, Eggs en Cocotte with Smoked Salmon, or our Smoked Salmon Salad.
Ingredient Notes
- Sushi-grade salmon fillet: Fresh or frozen, just make sure it’s sushi-grade.
- Beets: Raw, grated beets give this cured salmon its signature color. We like red beets, but any variety will work and give it that earthy flavor.
- Kosher salt: This not only seasons the salmon, but draws out excess moisture.
- Granulated sugar: To balance out the salt in the dish.
- Whole peppercorns, fennel seeds, and coriander seeds: Our choice of flavorings in the beet cure. You can experiment with other types of spices, whatever you like!
- Fresh dill: Traditional in gravlax recipes and a match made in heaven with salmon.
- Lemon zest: To brighten the flavors and the taste of the salmon.
You’ll also want a large rimmed baking sheet, some plastic wrap, and a couple of heavy objects to help weigh down the salmon as it cures.
What’s The Difference Between Lox and Smoked Salmon?
This beet cured salmon recipe is technically a form of gravlax.
- Lox: Lox refers to salmon that has been cured in a brine, often with a mix of salt and sugar. It’s not smoked and has a silky, smooth texture and a mild flavor.
- Smoked salmon: Smoked salmon is prepared by smoking the cured salmon over wood chips, infusing it with a smoky flavor and firmer texture. it can range from delicate to robust in taste.
- Gravlax: Gravlax is a Nordic dish where salmon is cured with a mixture of salt, sugar, dill, and sometimes other spices. It’s not smoked and has a fresh, herbaceous flavor profile.
How To Make Beet Cured Salmon
- Make the beet and salt cure. Combine grated beets with Kosher salt, sugar, ground peppercorns, fennel seeds, and coriander seeds.
- Prep the salmon. Pat the salmon dry. Line a sheet pan with a double layer of cling wrap, then lay half of the fresh dill sprigs in the center. Put half of the beet cure on the dill, the place the salmon fillet on top. Cover the salmon with the remaining beet and salt cure and the rest of the fresh dill. Cover to wrap tightly on all sides with the excess plastic wrap.
- Press the salmon. Transfer to a fridge, then place a couple of heavy items on top, such as cookbooks or a heavy skillet.
- Slice, then serve. After 2 days, carefully unwrap the salmon and brush off as much of the cure as possible. Use a paper towel, as needed, to remove excess, then slice as thinly as possible. Enjoy with your favorite bagel or brunch spread!
FAQs
Yes! Other great options would be trout, arctic char, or sea bass (referred to as sablefish when it’s cured). Just be sure to use a high-quality, sushi-grade fish, as this means it has been frozen to kill any harmful bacteria.
Cold cured salmon is best within 5 days, but if it’s wrapped in an airtight container, it will keep for up to 2 weeks. A better alternative, however, is to wrap it tightly and freeze it. In a freezer, it will keep for up to 2 months. Thaw overnight in a refrigerator before serving.
It should be firm to the touch and its color will have transformed into a deeper, vibrant shade of red.
This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
Expert Tips
- For best texture, slice the salmon as thinly as possible.
- The amount of time you cure will affect the texture of the fish. Salmon can be cured for up to 72 hours, but the longer it sits, the firmer it will become.
- We recommend fresh beets, as frozen beets have a lot of excess water, which can effect the temperature of the salmon.
- Be sure to weigh down the salmon as it cures. You can use heavy books, a weight, or even canned food. The goal is to press out as much moisture as possible.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Homemade cured salmon can keep for up to 2 weeks in a refrigerator, or 2 months in a freezer.
- Leftovers and storage: It’s important to store leftovers in an airtight container to prevent the salmon from drying out.
- To freeze: Wrap the sliced salmon tightly in plastic wrap, then place in a freezer bag. Even better, place it in a vacuum sealed bag! Thaw overnight in a fridge before serving.
How To Serve
Our beet cured salmon recipe is the perfect addition to any bagel brunch or breakfast spread! We love to serve it on bagels, but it’s also great on English muffins, crackers, toasted bread, in salads, or in sandwiches. Check out our Bagel Board for more brunch inspiration!
In addition to serving it over cream cheese, we love it with sour cream, creme fraiche, or whitefish salad (our family’s favorite!). And the topping choices are whatever you love most! For us, that’s thinly sliced onion, tomatoes, capers, radishes, cucumbers, and avocado. My husband’s family actually loves to serve bagels with Meunster cheese.
Substitutions and Variations
- Beets: While not necessary, the beets add a beautiful color and flavor to the salmon. We’re using red beets, but yellow beets or candy cane beets are also great.
- Add a different citrus! Fresh citrus and salmon are a match made in heaven. Consider adding fresh lime zest or orange zest in place of lemon zest.
- For a milder beet flavor, reduce the amount of beets used when curing salmon.
- Herbs: This same recipe can of course be followed with different fresh herbs, such as thyme, oregano, or rosemary.
Guaranteed to take your bagel brunch to the next level, this silky smooth, delicate cured salmon is a total showstopper.
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Easy Beet Cured Salmon (For Bagels!)
Equipment
Ingredients
- 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
Instructions
- Make the beet and salt cure. Grate 3-4 beets in the bowl of a food processor fitted with grater attachment. Place the grated beets in a large mixing bowl, then add ⅔ cup Kosher salt, ⅓ cup sugar, 1 tsp ground peppercorns, 1 tsp ground fennel seeds, and 1 tsp ground coriander seeds. Mix well.
- Prepare the salmon. On a medium rimmed baking sheet, lay out a double layer of plastic wrap, about twice the size of the salmon fillet. Lay about half of the fresh dill in the center of the plastic wrap, then sprinkle roughly half of the beet cure on top, in the shape of the salmon fillet. Place the salmon on top, then cover with the rest of the salt cure pressed firmly on top, evenly covering the fish. Add remaining dill springs right on top of the salmon, then pull the plastic wrap up and over to seal the fish tightly.
- Press the salmon. Transfer to a refrigerator, then place a couple of heavy items on top (cookbooks or a heavy skillet work well). Leave like this for 48 hours.
- Slice, then serve. After 2 days, remove the salmon from the fridge. Carefully unwrap it, then use your hands or a paper towel to brush off as much of the salt and beet cure as you can. You can use a paper towel to help. Transfer the cured salmon to a cutting board, then thinly slice on an angle into paper thin strips (do not cut through the skin). Cured salmon can be enjoyed immediately on bagels, english muffins, or cucumber slices. We enjoy this with fresh lemon zest on top! Serving suggestions for bagels: cream cheese, sour cream, or creme fraiche; tomatoes, onion slices, and capers.
Notes
- Nutrition facts only include cured salmon. They do not include bagels or other toppings.
- Homemade cured salmon can keep for up to 2 weeks in the refrigerator, or 2 months in the freezer. It is important to store it in an airtight container to prevent it from drying out.
- For best texture, slice as thinly as possible.
- The amount of time you cure will affect the texture of the fish. Salmon can be cured for up to 72 hours, but the longer it sits, the firmer it will become.
Nutrition
Photography by: Jo Harding.
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