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Beet-Cured Salmon Gravlax

For an easy way to impress your foodie friends, serve them some of Chef John's colorful, Scandinavian-inspired gravlax! Just cover your chosen piece of salmon with plenty of salt and sugar plus some grated beets. Set a heavy weight on top for super thin and fancy salmon and let it cure for a day and a half. The curing mix will extract moisture from the salmon. All you'll need to do from there is discard the liquid and let the salmon do its thing for one more day. Hardly any actual hands-on time goes into making this visually stunning, delicious, and versatile way to enjoy salmon. Serve it with bagels and your favorite fixings. Get Chef John's recipe for Beet-Cured Salmon Gravlax.

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