Looking for an elegant and unforgettable way to serve salmon for a special occasion? This Beetroot Cured Salmon is a true showstopper. Delicately flavored with spices and a splash of gin or vodka, it has the luxurious feel of gourmet gravlax—but is surprisingly easy to make at home for a fraction of the store-bought price.

With its jewel-toned beetroot-stained exterior and vibrant orange salmon center, this cured salmon is as stunning on the table as it is delicious to eat. Serve it as a sophisticated appetizer, arrange it on canapés, add it to a festive platter, or keep it in the fridge for slicing and snacking throughout the week.

Just be sure to start it at least 2 days ahead, and ideally 3 days before serving.

Why You’ll Love This Beetroot Cured Salmon

This recipe is proof that impressive food does not have to be complicated.

It looks restaurant-worthy, tastes refined, and yet the process is mostly hands-off. Once the salmon is wrapped in the beetroot cure, your refrigerator does almost all the work.

You’ll love this recipe because it is:

visually stunning
far more affordable than gourmet gravlax
easy to prepare ahead
perfect for entertaining
flavored beautifully without being too salty or too sweet

Many cured salmon recipes lean too hard in one direction—either overly salty or cloyingly sweet. This version strikes the right balance, so the salmon stays silky, seasoned, and elegant.

What Is Cured Salmon?

Cured salmon is salmon preserved with salt and sugar, sometimes with herbs, spices, or alcohol added for flavor. The curing process draws moisture out of the fish, firms up the texture, and transforms the salmon into something rich, delicate, and sliceable.

Although cured salmon is technically not cooked with heat, it is safe to eat because the curing process inhibits bacterial growth. It is similar in concept to foods like gravlax, prosciutto, salami, and cold-smoked salmon.

In this version, beetroot adds a dramatic deep red-purple color to the outer layer of the salmon and contributes a very subtle earthy note. The flavor is not strongly beet-like—the real magic is the appearance.

Gin or Vodka: Two Flavor Options

This recipe offers two delicious variations, each with its own personality.

Gin Version

The gin-cured version is aromatic, smooth, and slightly more complex. It is flavored with:

gin
juniper berries
coriander seeds
black peppercorns

This is a great option if you want a slightly more refined, botanical flavor.

Vodka Version

The vodka-cured version is cleaner and a bit bolder. It uses:

vodka
caraway seeds
coriander seeds
white peppercorns

It has a classic, Nordic-inspired feel and pairs beautifully with the natural richness of salmon.

Can You Skip the Alcohol?

Yes. The alcohol is completely optional.

It adds another layer of flavor, but the salmon will still cure properly without it. If you prefer not to use alcohol, simply leave it out. The result will still be beautiful and delicious.

Ingredients You’ll Need

To make this beetroot cured salmon, you need a short list of ingredients that work together to cure, color, and flavor the fish.

For the Salmon Cure

1 kg / 2 lb fresh salmon, skin on
400 g / 14 oz raw beetroot, peeled and diced
1 cup kosher salt or cooking salt
2/3 cup white sugar

For the Vodka Cure Option

4 tsp caraway seeds
4 tsp white peppercorns
4 tsp coriander seeds
5 1/2 tbsp vodka

For the Gin Cure Option

4 tsp black peppercorns
4 tsp juniper berries
4 tsp coriander seeds
5 1/2 tbsp gin

Choosing the Best Salmon

The most important part of this recipe is using very fresh salmon.

Sashimi-grade salmon is ideal, but it does not have to be labeled sashimi-grade as long as it is fresh enough for curing. Ask your fishmonger for advice and let them know you are making gravlax or cured salmon.

Here is what to look for:

a clean, fresh ocean smell
firm flesh
no sliminess
no overly fishy odor

Skin-on salmon is best because it helps hold the fish together for thin slicing later.

For the most even cure and the best presentation, choose a piece of salmon with a uniform thickness. A neatly trimmed center-cut piece works especially well.

Why Salt and Sugar Are Both Necessary

Salt is the primary curing agent, but sugar plays an important role too.

Together, they draw moisture from the salmon and preserve it. If you used only salt, the finished salmon would be far too salty. Sugar balances the cure so the flavor stays pleasant and rounded.

The sugar does not make the salmon taste sweet. It simply softens the intensity of the salt and helps create a better final texture.

How to Make Beetroot Cured Salmon

This recipe may look impressive, but the method is very straightforward.

1. Make the Beetroot Cure

Place the diced beetroot, salt, sugar, and your chosen flavoring ingredients into a food processor.

Blend until the mixture is very finely pureed, almost like a thick smoothie. You want the beetroot broken down enough to coat the fish evenly.

2. Prepare the Container

Choose a container that fits the salmon snugly. If it is too large, the cure will spread too thinly and may not stain the fish as evenly.

Line the container with two large pieces of plastic wrap laid in a cross shape, making sure there is enough overhang to wrap the salmon fully.

3. Add the Cure and Salmon

Spread the beetroot cure mixture inside the lined container.

Place the salmon on top, flesh side down, so the flesh is in full contact with the cure. Press lightly, but do not squash it.

4. Wrap and Cure

Wrap the salmon tightly in the plastic wrap. Cover the container with a lid if possible, or seal it well with more wrap.

Refrigerate for 48 hours.

There is no need to flip the salmon during this time. The cure will do its work on all sides.

5. Rinse and Dry

After 48 hours, unwrap the salmon. You will notice extra liquid in the container—this is normal and comes from moisture being drawn out during curing.

Rinse the salmon well under cold water to remove the beetroot cure, then pat dry thoroughly.

6. Rest Overnight (Recommended)

If possible, place the rinsed salmon in a clean airtight container and refrigerate for another 12 to 24 hours before serving.

This helps the salt redistribute more evenly through the fish so the surface is not saltier than the center.

This step is optional, but worth it if you want the best result.

How Long Does It Take?

You should allow:

48 hours for curing
plus 12 to 24 hours resting time if possible

So while the hands-on time is minimal, you should begin this recipe at least 2 days ahead, preferably 3 days before serving.

How to Serve Beetroot Cured Salmon

This is the kind of dish that deserves a beautiful presentation. The dramatic color of the salmon makes it ideal for a festive platter or stylish appetizer board.

Here are some of the best ways to serve it:

Horseradish Cream

A creamy horseradish sauce is a classic match for cured salmon. It adds sharpness, richness, and freshness all at once.

If you cannot find fresh horseradish, plain sour cream is still an excellent option.

Crisp Rye Bread

Thin slices of toasted rye bread are traditional and pair perfectly with cured salmon. Crackers or crisp flatbread also work well.

Crispy Fried Capers

Fried capers add a salty, crisp little pop that contrasts beautifully with the silky salmon.

Pickled Cucumber Ribbons

Lightly pickled cucumber ribbons bring freshness and acidity, which balance the richness of the fish.

Fresh Dill

Dill and salmon are a timeless combination. A few sprigs or a sprinkle of chopped dill bring brightness and a classic Nordic feel.

Lemon Wedges

A squeeze of lemon just before eating wakes everything up and adds a final fresh note.

How to Slice It Properly

For the best presentation, slice the salmon very thinly.

Use a sharp knife and cut down toward the skin, then angle the blade almost parallel to the skin to separate each slice cleanly without cutting through the skin.

This gives you delicate, elegant slices that are perfect for layering on bread or arranging on a platter.

Serving Ideas

This cured salmon is incredibly versatile. Try it:

on toasted rye with horseradish cream
on a canapé platter with dill and capers
as an elegant starter for dinner parties
on a brunch board with bread, cucumbers, and lemon
tucked into sandwiches or open-faced tartines
as part of a cheese or antipasto board

It also keeps well, which makes it a wonderful make-ahead option for entertaining.

Why Make It at Home?

Homemade beetroot cured salmon feels luxurious, but it is actually very economical compared to buying small packets from gourmet shops.

When you make it yourself, you get:

a much larger quantity
fresher flavor
control over salt and sweetness
the freedom to customize the flavor profile

And perhaps most satisfying of all, you get to bring something to the table that looks like it came from a high-end deli or fine dining kitchen.

Final Thoughts

If you want a recipe that truly impresses, this Beetroot Cured Salmon is hard to beat. It is beautiful, elegant, and surprisingly simple once you understand the curing process.

The beetroot gives it a dramatic appearance, the spices and alcohol add subtle sophistication, and the texture becomes silky and refined after curing.