Beetroot Cured Salmon—often referred to as gin or vodka gravlax—is one of those recipes that feels effortlessly luxurious while requiring surprisingly little hands-on work. With its jewel-toned color, silky texture, and delicate balance of sweet, salty, and herbal flavors, this cured salmon dish transforms a simple raw fillet into something worthy of a fine-dining menu.

Rooted in Scandinavian tradition but embraced by modern kitchens around the world, gravlax has evolved far beyond its humble beginnings. The addition of beetroot not only intensifies the visual drama of the salmon but also brings subtle earthiness and natural sweetness. When paired with gin or vodka, the flavors become clean, aromatic, and refined—perfect for elegant appetizers, festive gatherings, or elevated brunch spreads.

This beetroot cured salmon recipe is ideal if you want maximum impact with minimal cooking. No oven. No stove. Just time, patience, and quality ingredients.

What Is Gravlax?

Gravlax (sometimes spelled gravad lax) originates from Scandinavia, where fishermen traditionally cured salmon with salt, sugar, and dill by burying it in the sand above the high-tide line. The word “gravlax” literally translates to “buried salmon.”

Today’s gravlax skips the sand but keeps the essential curing technique. Salt draws moisture out of the fish, sugar balances the salinity, and aromatics like dill, citrus zest, and spices add depth. Alcohol—such as gin or vodka—is optional but highly recommended for flavor enhancement.

Why Beetroot Makes All the Difference

Beetroot is more than just a color booster in this recipe. It contributes:

Natural sweetness that balances salt
Earthy undertones that complement salmon
Moisture that helps distribute flavor evenly
A striking ruby hue that makes the dish visually unforgettable

When cured properly, the beetroot stains the salmon in gradients—from deep magenta edges to soft coral centers—creating a show-stopping presentation.

Ingredients

Fresh salmon fillet (skin-on, sashimi-grade)
Raw beetroot, finely grated
Coarse sea salt
Granulated sugar
Fresh dill, chopped
Lemon or orange zest
Cracked black pepper
Gin or vodka (optional but recommended)

Instructions

Prepare the Salmon
Run your fingers along the salmon fillet to check for pin bones and remove them with tweezers. Pat the salmon dry with paper towels.
Make the Cure
In a bowl, combine grated beetroot, sea salt, sugar, cracked pepper, citrus zest, and chopped dill. Mix thoroughly until evenly blended.
Add the Alcohol
Stir gin or vodka into the cure mixture. This step adds aroma and complexity but won’t make the salmon taste boozy.
Apply the Cure
Lay a large sheet of plastic wrap on a tray. Spread half the beet cure evenly on the wrap. Place the salmon skin-side down on top, then cover with the remaining cure.
Wrap and Weight
Wrap the salmon tightly in plastic wrap. Place a second tray on top and add a light weight (such as canned goods) to help press out moisture.
Cure in the Refrigerator
Refrigerate for 36–48 hours, flipping the salmon once halfway through curing.
Rinse and Dry
Unwrap the salmon and gently rinse off the cure under cold water. Pat dry thoroughly.
Slice and Serve
Using a sharp knife, slice the salmon thinly on a bias. Serve immediately or refrigerate until ready to use.

Gin vs Vodka: Which Should You Use?

Both spirits work beautifully, but they offer different results:

Gin gravlax adds herbal notes from botanicals like juniper and citrus
Vodka gravlax is cleaner and more neutral, letting beetroot and dill shine

Choose based on your flavor preference—or what you already have on hand.

Pro Tips for Perfect Beetroot Cured Salmon

Always use very fresh, high-quality salmon
Don’t over-cure—48 hours is the sweet spot
Slice with a long, thin knife for clean cuts
Keep everything cold during preparation

Variations to Try

Juniper Beet Gravlax: Add crushed juniper berries
Orange Beet Gravlax: Use orange zest instead of lemon
Spicy Beet Gravlax: Add crushed coriander or chili flakes

Serving Suggestions

Beetroot cured salmon is incredibly versatile:

On rye bread with mustard sauce
With scrambled eggs or avocado toast
As part of a charcuterie board
Rolled into canapés with cream cheese

Storage and Shelf Life

Store cured salmon tightly wrapped in the refrigerator for up to 5 days. For longer storage, freeze sliced portions for up to 2 months.

Why This Recipe Works

This recipe balances science and simplicity. Salt cures, sugar rounds out flavor, beetroot enhances moisture and color, and alcohol lifts the aromatics. The result is a restaurant-quality dish made entirely at home.