This beautiful Low Carb Beet and Dill Cured Salmon recipe is visually stunning and has the fresh flavor of dill. Slice it up for a party appetizer or a protein-rich breakfast that is both elegant and easy to make!
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Cured salmon is one of those dishes that just feels fancy. Curing it with salt and beets turns the pink salmon flesh to a deep fuschia color that attracts party guests like a magnet. Use this Low Carb Beet and Dill Cured Salmon as a centerpiece on a brunch bagel board for a pop of color and a unique treat.
I’ve used lemon and dill in this recipe to add layers of fresh flavors right into the fish. To make this recipe, you’ll simply pack fresh salmon with beets, dill, lemon, and salt. Once it’s finished curing, you’re left with a flavorful cured salmon that lasts throughout the week!
There are so many different ways you can use beet cured salmon. I love serving it as a dinner party appetizer with low-carb crackers or just eaten plain. Enjoy a slice or two on a Keto Everything Bagel for breakfast or next to these decadent Ribeye Steak Crostini.
What is cured salmon?
Cured salmon, also known as lox or gravlax, has been preserved or “cooked” without using any heat. This recipe cures the fish with salt but it can also be done through pickling, smoking, or fermenting. Cured gravlax salmon is served raw and is safe to eat within a few days.
Cured salmon isn’t too salty and tastes a little like sushi-grade sashimi or smoked salmon (without the smokiness). Sometimes salt-cured salmon can turn out too salty but I’ve made sure the ratios are perfect in this recipe. After all, I would hate for you to waste a beautiful piece of salmon!
Beet cured salmon ingredients
- Salmon – You’ll need a filet with the skin on and the bones removed to get the best results.
- Red beets – These give the salmon an earthy flavor and its beautiful color.
- Fresh dill – Adds a pop of herbed freshness and pairs very well with the salmon and lemon.
- Lemons – For acidity and brightness in each bite.
- Salt – This is what cures the salmon. Kosher salt pressed into the filet will cook it without using any heat.
How to make low carb cured salmon
Prepare the salmon filet: Once the salmon is dried completely, add it to a sheet pan lined with a large layer of plastic wrap.
Make salt cure for the salmon: Combine the lemon zest and the salt in a bowl. Press it all over the salmon and top with fresh dill.
Prepare and add the beets: Peel the skin from the beets and shred them with a box grater. Press it into the salmon to cover it completely with plastic wrap.
Cure the salmon: Place another baking sheet on top of the salmon. Place a few heavy objects on top of the baking sheet to ensure all of the curing ingredients press evenly into the salmon. Refrigerate for 2 to 3 days until the salmon is firm.
Uncover and serve: Gently rinse the salmon, dry it completely, and cut into thin slices across the grain for serving.
What goes well with beet cured salmon?
Serve this beautiful pink salmon at dinner parties, for brunch, or as an elegant snack. This is how I like to enjoy it:
- On top of these Low Carb Everything Bagels with a schmear of cream cheese and fresh dill.
- As the centerpiece on a Beautiful Brunch Board.
- On crostini and crackers with sliced cucumber.
- Added to my Butter Lettuce Salad with Lemon Chive Dressing for more protein.
- On top of my Leftover Mashed Potato Waffles with your favorite spread.
- For a fancy breakfast with some Soft Scrambled Eggs.
Recipe tips and variations
- Do not worry if there is a lot of liquid in the pan after curing. The salt is doing its job to draw out the moisture.
- Make sure there are heavy objects like cans or bricks on top of the additional sheet pan. This will help press the curing mixture into the salmon. If there is too much room in between the weights, it will not cure properly.
- If you’re using a different brand of salt, weigh out 100 grams to get an equal amount. Salt crystals can vary in shape and size, meaning you could inherently use more or less salt than what’s needed.
- Instead of dill, feel free to use your favorite fresh herbs such as basil, cilantro, or tarragon.
- For a unique citrus flavor, mix the salt with lime juice.
How long does cured salmon keep?
Traditionally, cooked salmon will only last 2 or 3 days in the fridge. Hard cured salmon like this will last up to 5 days in the fridge if it’s wrapped tightly in plastic and stored in an airtight container.
Always check leftover cured salmon to see if there is any visible mold or a strong smell before consuming!
Can you freeze cured salmon?
You can! After it’s been cured, rinse it well and wrap it tightly in plastic wrap. Cured salmon will freeze well for 2 or 3 months.
More salmon recipes to try
If you love salmon as much as I do, you’ll definitely want to try these recipes:
- Keto Baked Salmon with Herbed Parmesan Crust
- Crab Stuffed Salmon with Fennel Salad
- Easy Sesame Ginger Baked Salmon
- Salmon Patties with Homemade Tartar Sauce
Did you try curing your own salmon with beets and dill? Share your recreations with me on Instagram @lenaskitchenblog + use the #lenaskitchenblog hashtag. I love browsing through your photos!
Low Carb Beet and Dill Cured Salmon
Ingredients
- 2 lb skin-on salmon filet preferably center-cut, pin bones removed
- ⅔ cup kosher salt diamond Crystal preferred
- 2 medium lemons finely grated zested
- ¾ cup fresh dill coarsely chopped
- 3 medium red beets grated
Instructions
- Pat the salmon fully dry with paper towels, then place it skin-side down on a rimmed baking sheet lined with plastic wrap with enough to wrap the salmon after.
- Place the salt and lemon zest in a small bowl and use your fingers to combine and rub the zest into the salt.
- Sprinkle the salt mixture over the salmon. Sprinkling a little more over the thicker parts. Gently pat it in. Evenly add the dill over the salmon. Set aside while you prepare the beets.
- Peel the beets, then shred on the large holes of a box grater. Pack the beets in an even layer over the flesh of the salmon and around the sides.
- Tightly wrap the salmon with the extra plastic wrap. Place a same-size baking sheet on top of the salmon, then place a few cans on top of the baking dish to weigh it down evenly. Refrigerate until the flesh of the salmon is firm, 2 to 3 days. It’s normal for it to release a lot of liquid.
- Uncover the salmon, gently rinse the salmon off after removing the mixture on top. Pat very dry with paper towels. To serve, cut at an angle across the grain into thin slices, leaving the skin behind.
Notes
- Storing: Hard cured salmon like this will last up to 5 days in the fridge if it’s wrapped tightly in plastic and stored in an airtight container. Always check leftover cured salmon to see if there is any visible mold or a strong smell before consuming!
- Freezing: After it’s been cured, rinse it well and wrap it tightly in plastic wrap. Cured salmon will freeze well for 2 or 3 months.
- If you’re using a different brand of salt: Weigh out 100 grams to get an equal amount. Salt crystals can vary in shape and size, meaning you could inherently use more or less salt than what’s needed.
Nutrition
