Beet and Salt-Cured Salmon (for Bagels & More!)
This beet-cured salmon is not only beautiful, but absolutely delicious! The salmon is cured in a mixture of beets, salt, sugar, and spices, which gives it a beautiful pink color and a rich, earthy flavor. The beets also add a subtle sweetness to the salmon, which balances out the saltiness of the cure. Serve with bagels, English muffins, or as an addition to sandwiches to instantly elevate any brunch menu! Gluten-free, dairy-free.
Servings: 8 servings
Calories: 324kcal
Equipment
Food processor fitted with fine grater attachment
Plastic wrap
Heavy objects: cookbooks, canned food, or a large heavy skillet
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
- Note: Nutrition facts include cured salmon only (not bagels or toppings).
- Storage: Refrigerate cured salmon up to 2 weeks or freeze up to 2 months; store airtight to prevent drying.
- Tips: Slice as thinly as possible. Cure up to 72 hours—the longer it cures, the firmer the texture.
Nutrition
Calories: 324kcal | Carbohydrates: 20g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 9586mg | Potassium: 1201mg | Fiber: 4g | Sugar: 16g | Vitamin A: 118IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 2mg
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