Beet Cured Salmon Recipe


Lauren Charman

This jewel pink beet cured salmon is surprisingly easy (promise!) and perfect for  entertaining. It makes a great appetizer for parties and you can serve the leftovers on cream cheese smothered bagels at brunch.

This recipe requires 24-48 hours curing time but can last for almost a week after curing, when made with fresh salmon and freezes well. 


1 side fresh salmon, 1.5 to 2 lbs, skin on or off, pin bones removed (wild sockeye salmon is a great option but this will work with any salmon, or try arctic char)

Curing mixture:

Scant 1/4 cup sea salt (non-iodized)

1/4 cup maple syrup

Approximately 1 cup beet puree (from 1 bunch of beets) OR 2-3 grated raw beets

1/4 bunch of roughly chopped dill

1 teaspoon toasted fennel seeds

2 teaspoons toasted coriander seeds

5 crushed juniper berries

* Optional: You can also add aquavit or brandy to the mixture for a

View original post 330 more words


April 19, 2019 · 11:27 PM

3 responses to “Beet Cured Salmon Recipe

  1. Very interesting, I just might try this!

    Liked by 1 person

  2. mmerce60

    Very good looking! â˜ș


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