Beet-Cured Salmon

Impress everyone at your next brunch party with this on-your-bagel spread.
Publish date:
Beet-Cured Salmon

Recipe by Jenny Dorsey

Start to Finish: 20 minutes (plus marinating overnight)

Servings: Makes 3/4 lb. salmon


  • 1 package (8 oz.) cooked beets

  • 2 tbsp. chopped fresh dill

  • 1 clove garlic, coarsely chopped

  • 2 tbsp. kosher salt

  • 1 tbsp. sugar

  • 1 lb. boneless, skinless salmon fillet


In blender, puree beets with dill, garlic, and 1/2 cup water; season. In small bowl, mix kosher salt and sugar; rub all over fish. Place fish in shallow baking dish. Pour beet puree over fish to cover both top and bottom. Wrap dish tightly in plastic wrap. Refrigerate overnight. Remove fish from marinade; lightly rinse. Pat dry with paper towels. Thinly slice fish.