Beet Infused Chilean Salmon Gravlax

30 Minutes (prep), 3 Days (cure) | Serves 4 | Ingredients | Equipment | Preparation


Salmon Ingredients:

16           oz.          Chilean salmon loin, center cut, skin removed

1             oz.          Kosher salt

½            oz.          Granulated sugar (organic)

1             oz.          Beets, fresh – peeled, grated on micro-plane


Optional Ingredients:

Pickled cucumbers, sliced thin

Red onion, shaved thin

Toasted bread slices

Cream cheese, whipped

Fresh dill sprigs


Small glass bowls, spoons, knife, cutting board, micro-plane, zipper bags

Method of Preparation

  1. Trim salmon fillets of fat line, rinse and pat dry.
  2. Combine salt and sugar and gently dust salmon fillet with salt sugar mixture.
  3. Sprinkle grated beet over salmon fillet on both sides.
  4. Place salmon fillet in zipper bag and refrigerate for 3 days. Option – place salmon fillet in vacuum back and vacuum seal to accelerate beet infusion. Refrigerate for 3 days.
  5. Remove salmon filet from plastic bag and rinse. Pat dry.
  6. Slice salmon loin thinly, cutting against the grain of the fillet.
  7. Serve with your favorite garnish – we prefer on toasted bread smeared with whipped cream cheese, pickled cucumbers, thinly sliced red onion, fresh dill as garnish.

Note:      Check salmon daily to assess curing process. If you prefer a lighter cure, remove the fillet from the bag and rinse it after a day or two. The longer the fillet sits in the salt, sugar, and beet mixture, the firmer the fillet will become.

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