Chilean Salmon Gravlax Tartine with Red Beet Infusion

Prep Time: 20 Minutes, Cure Time: 2 Days | Serves 4 | Ingredients | Equipment | Preparation


1 lb.                  Chilean salmon loin fillet, boneless, skinless,

1 oz.                 Kosher salt

1 oz.                 Granulated Sugar

1 oz.                 Red Beets, grated – for color


Glass Baking Dish, Large Mixing Bowl, Small Bowl, Spatula, Cutting Board, Chef’s Knife, Zipper Bag

Method of Preparation

Top salmon fillet evenly on top and bottom with grated beets and dust liberally with kosher salt, sugar. Place in plastic zipper bag or vacuum pack in plastic. Refrigerate for 48 hours to allow fish to cure*. Once cured, continue with step 2 below.

Once cured, gently rinse the salmon in ice water for about 30 seconds.

Gently pat dry with a dry paper towel. Keep cold until ready to serve. This will last for about 3-5 days in the fridge.

To slice, place salmon in freezer for 30-45 minutes to firm it up, then slice at an angle with a razor sharp knife.

Serve on your favorite toasted bread with your choice of garnish and a spread of herbed cream cheese. We prefer pickled red onions, dill, chives, capers, and watercress


Optional garnish: Sliced dill pickles, and cracked coriander seed and fennel seed

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