Beet-cured salmon gravlax

Prep 20 min
Total 30 min
Plus 48 hr curing time
Serves 15



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
Fresh dill


  • 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.


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.


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

Chatelaine Quickies: Provencal pan salmon

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