Beet-cured salmon gravlax



20 min


30 min



* PLUS 48 hr curing time
Beet-cured salmon gravlax

Photo, Erik Putz.


  • 1 1/2 cups kosher salt
  • 1 1/2 cups granulated sugar
  • 1 cup chopped fresh dill
  • 3 cups grated fresh beets
  • 1 kg skin-on salmon fillet

To serve (optional)

  • Flatbread crackers or pumpernickel bread
  • Cream cheese , softened
  • Shaved red onion
  • Sliced cucumbers
  • Capers
  • Fresh dill
  • Microgreens
  • Lemon Wedges


  • COMBINE salt, sugar and dill in a small bowl. Lay 2 large sheets of plastic wrap, lengthwise, on a rimmed baking sheet, overlapping by about 3 in. Spread half of the salt mixture onto the plastic wrap to an area the size of the salmon fillet. Lay salmon on top, skin-side down.
  • COMPLETELY cover salmon with grated beets, patting them down to coat well, then top with remaining salt mixture. Wrap tightly in plastic wrap. Top with a second baking sheet. Weigh down salmon by placing heavy objects, such as canned foods, on top sheet. Refrigerate and let cure for 48 hours.
  • UNWRAP salmon, then scrape off and discard salt mixture. Wipe clean with paper towels.
  • CUT salmon into thin slices with a sharp knife. Arrange slices on a platter and serve with flatbread or pumpernickel, cream cheese, shaved red onion, cucumbers, capers, fresh dill, microgreens and lemon wedges.


Chatelaine Quickies: Provencal pan salmon

Nutrition (per serving)

  • Calories
  • 125,
  • Protein
  • 12 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 7 g,
  • Fibre
  • 1209 g,

Kitchen Tip: Cured salmon gravlax is an excellent make-ahead brunch dish because the curing time means all your prep is done long before your guests arrive.

Kitchen Tip: Wear rubber gloves and an apron while removing salmon from cure to avoid stains on clothes and hands.