This beautiful beet 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!
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.