Six Reasons To Make Beet Cured Salmon Gravlax

Jackie Gordon Singing Chef - Six Reasons To Make Beet Cured Salmon Gravlax

Oh, the glitz and the glamor! The Oscars are coming up this weekend and you’d think I’d be making something as fabulous as this Beet Cured Salmon Gravlax for my viewing party, but I’m not. But you can and you should.

I’m making hot dogs!!! Yes, I am and I’m super excited about it. I can’t recreate this gravlax recipe I made for Christmas this week because my theme is Foods Served At The Movies. Gravlax on a hot dog? Maybe in Sweden.  I want to get rid of tons of condiments clogging up my fridge so I’m making a hot dog bar:

  • Hot dogs and buns (store bought)
  • Hot dog onions
  • Sauerkraut
  • Bacon bits
  • Pickled hot peppers
  • Veggie chili
  • Cheese sauce
  • Coleslaw
  • Pickled onions
  • Pickle Relish
  • Assorted chutneys, mustards, and hot sauces
  • Nachos
  • Popcorn
  • Potato Chips

Followed by a banana split bar:

  • Cookie crumbles
  • Caramel popcorn
  • Wet nuts
  • Raspberry sauce
  • Hot fudge sauce
  • Bananas

I’m particularly excited about the hot dogs….

But you should be fancier and a better person than me and make this gravlax! It went over beautifully for Christmas appetizers. I served it with silver dollar buckwheat blinis, horseradish creme fraiche, capers, red onions, and caviar (not picture). It was stunning looking and delicious. If you’re having an Oscar party or another special event, you should make this and here’s why.

Six Reasons To Make Beet Cured Salmon Gravlax

  • It’s easy to make, yet gives the illusion you’ve slaved.
  • It’s extravagant, especially if you use wild caught salmon to make it, but making it makes you look very generous and it goes a long way.
  • It’s perfect for a buffet brunch, lunch or dinner appetizer. You can take to a potluck and outshine the other guests.
  • It’s give you the opportunity to practice your knife skills.
  • It’s a great way to use up excess sea salt. Is it just me or does it breed in your cupboards too?
  • It uses beets which will make you seem health consicious, hip and cool, especially if you call it Brooklyn Beet Gravlax and serve it to the beat of an incredibly obscure hipster band from Williamsburg.

I’m from Brooklyn. I am so not hip or cool, but I approve this gravlax.

Share This:

Beet Cured Salmon Gravlax

Appetizers & Snacks, Gluten-Free, Breakfast & Brunch, Parties & Potlucks
There is something so satisfying about making your own gravlax. It’s easy, but looks like you sweated over it. I added fresh beets to the curing mixture to give even more dazzle!
Beet Cured Salmon Gravlax


  • 2 cups granulated sugar
  • 3/4 cup sea salt
  • 1 tablespoon cracked black peppercorns
  • 1 tablespoon dill seeds
  • 1 teaspoon juniper berries, crushed
  • 2 bay leaves, crushed
  • zest of 1 lemon
  • 1 pound raw beets, grated or pureed
  • 1 bunch dill, chopped
  • 2 tablespoons gin
  • 2-3 pounds salmon filet, 1 large side


  1. In a medium bowl, combine the sugar, sea salt, cracked black peppercorns, dill seeds, juniper berries, bay leaves, and lemon zest.
  2. In another bowl combine the dill and the beets.
  3. Line a glass baking dish or plastic container with plastic wrap so it hangs over the sides.
  4. Carefully remove any bones from salmon fillet with a tweezer. Cut in the fillet in half widthwise. Place the smaller piece of salmon on a plate, skin side down. Place the larger piece of the salmon in the container, skin side down. Brush both pieces of salmon with the gin. Cover the salmon in the container with half of the sugar mixture. Then all the beet, dill mixture followed by the remaining sugar mixture and the salmon, flesh side down. Wrap the salmon tightly with plastic wrap and again with more plastic wrap, so it’s totally sealed.
  5. If you’re brave and your house is cool-ish (under 60 degrees) leave the salmon sitting out for six hours so the sugar and salt can melt. If you’re not brave, put the salmon in the refrigerator covered with a cutting board and some weights (cans or a clean plastic wrapped brick, etc,). Turn the salmon over every 12 hours for two days. If you like it drier and saltier you can leave it for another day. If you like it less cured you can take it out after 24 hours. I left it for three days.
  6. When it’s finished curing, remove and discard everything, but the fish. Wipe the fish dry with paper towels. Slice very thinly with a sharp knife.
  7. Serve as is with some lemon slices or with a sauce.
Total time:
Yield: One side of gravlax to feed 6 guests for a plated appetizer or 10 -12 people for hors d'oeuvres with blini or bread.


The total time does not include the curing time. I served it with buckwheat blinis, a horseradish crème fraiche, capers and onions.