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Dill and Beet-Cured Gravlax

Linda Schneider
This beet-cured gravlax is made with horseradish and dill to give the salmon a stunning hue that is a perfect transition food with the root vegetables of winter and into the bright colors of spring.
Course Main, Seafood


  • 2 large or 3 small beets grated
  • 1/2 cup kosher salt
  • 1/2 cup firmly packed brown sugar
  • 1 bunch fresh dill chopped
  • 2- inch piece horseradish root peeled, grated (optional)
  • freshly ground black pepper
  • 2 pounds skin-on wild salmon such as sockeye or coho, pin bones removed.


  • In a large bowl, combine the grated beets, salt, sugar, dill, horseradish, and several grinds black pepper.
  • Place salmon on a sheet pan. Line with plastic wrap. Place salmon on top of plastic wrap. Cover the flesh with the beet mixture. Wrap the salmon with plastic wrap. Place another pan on top and weight down with a few cans. Cure in the refrigerator for 2 to 3 days.
  • Gently scrape off the beet mixture and discard. With a sharp knife, slice the salmon very thinly on a bias.
  • Will keep in an airtight container for 1 week in the refrigerator.