Gordon Ramsay Beetroot Cured Salmon Recipe

Intro

There are certain dishes that feel like a little bit of magic in your kitchen—and this gordon ramsay beetroot cured salmon recipe is exactly that. The first time I made it, I remember staring at the deep ruby color of the salmon, almost too pretty to slice. It felt like something you’d only see in a fine dining restaurant, not something you could casually prepare at home.

But here’s the thing—once you try it, you realize how beautifully simple it actually is. With just a handful of ingredients like fresh salmon, earthy beetroot, salt, sugar, and herbs, you create something elegant, flavorful, and honestly quite addictive.

As a home cook who loves experimenting, I’ve always admired how chefs like Gordon Ramsay turn simple ingredients into something extraordinary. This recipe is one of those gems. It’s bold, vibrant, and full of character. The sweetness of beetroot, the gentle salt cure, and the buttery texture of the salmon come together in a way that feels both luxurious and comforting.

Let me walk you through it—like I would if you were standing right next to me in my kitchen.

What is Gordon Ramsay Beetroot Cured Salmon Recipe?

This dish is essentially a twist on traditional gravlax—a Nordic method of curing raw salmon using salt, sugar, and herbs. In this version, grated beetroot is added to the curing mix, giving the fish its signature deep pink-red color and a subtle earthy sweetness.

The beauty of this recipe lies in its simplicity. There’s no cooking involved—just time, patience, and good-quality ingredients. The salmon slowly cures in the fridge, absorbing the flavors of the beetroot, dill, and seasoning.

The result? Silky, tender slices of salmon with a delicate balance of sweet, salty, and fresh herbal notes. It’s perfect for brunch boards, appetizers, or even a light dinner with crusty bread and a squeeze of lemon.

Equipment List

Before we begin, let’s gather everything you’ll need:

• Sharp knife (for slicing the salmon thinly)
• Cutting board
• Mixing bowl
• Grater (for beetroot)
• Cling film or plastic wrap
• Baking tray or shallow dish
• Heavy weight (like a small pan or canned goods)
• Paper towels

Having everything ready makes the process smooth and enjoyable.

Recipe Card Info

• Prep Time: 20 minutes
• Cure Time: 48 hours
• Total Time: 48 hours 20 minutes
• Serves: 6 people
• Cuisine: Nordic-inspired / Modern European
• Course: Appetizer / Brunch
• Calories: 220 kcal per serving

Ingredients

Here’s everything you’ll need for this beautiful cure:

• 500g fresh salmon fillet (skin on, pin-boned)
• 250g raw beetroot, peeled and grated
• 75g coarse sea salt
• 75g caster sugar
• 1 tablespoon crushed black pepper
• Zest of 1 lemon
• Small bunch fresh dill, roughly chopped
• 1 tablespoon vodka or gin (optional, but adds depth)

Every ingredient plays an important role. The salt and sugar cure the fish, the beetroot brings color and sweetness, and the dill adds that fresh, aromatic finish.

Instructions

Step 1: Prepare the Salmon

Start by checking your salmon fillet for any remaining bones. Use tweezers to remove them if needed. Pat the fish dry with paper towels—this helps the cure stick properly.

Step 2: Make the Cure

In a mixing bowl, combine the grated beetroot, salt, sugar, crushed black pepper, lemon zest, and chopped dill. Mix everything together until it forms a vibrant, slightly wet mixture.

If you’re using vodka or gin, stir it in now. It enhances the flavor subtly and gives the cure a refined edge.

Step 3: Apply the Cure

Lay a large sheet of cling film on your work surface. Spread half of the beetroot mixture onto it, roughly the size of your salmon fillet.

Place the salmon on top, skin side down. Then cover it completely with the remaining beetroot mixture, pressing gently so it adheres well.

Step 4: Wrap and Weight

Wrap the salmon tightly in the cling film. Place it in a shallow dish or tray. Put a small weight on top—this helps press the cure into the fish and draw out moisture.

Step 5: Cure in the Fridge

Refrigerate for 48 hours. Turn the salmon every 12 hours to ensure even curing. You’ll notice liquid being released—that’s completely normal.

Step 6: Rinse and Dry

After 48 hours, unwrap the salmon and rinse off the beetroot mixture under cold water. Pat it dry thoroughly with paper towels.

Step 7: Slice and Serve

Using a sharp knife, slice the salmon thinly at an angle. Serve immediately or store in the fridge for up to 3 days.

Flavor Profile: What Makes This Dish Special?

One bite of this gordon ramsay beetroot cured salmon recipe and you’ll understand why it’s so loved. The texture is silky and delicate, almost melting in your mouth.

The flavor is layered—slightly sweet from the beetroot, balanced with saltiness, a hint of citrus from the lemon zest, and that fresh herbal lift from dill. It’s clean, refreshing, and incredibly elegant.

Tips for Perfect Beetroot Cured Salmon

• Always use the freshest salmon you can find
• Don’t skip turning the fish during curing
• Slice thinly for the best texture
• Chill your knife before slicing for cleaner cuts

Serving Ideas

This dish is wonderfully versatile. Here are a few ways I love serving it:

• On toasted sourdough with cream cheese
• As part of a brunch platter with capers and pickled onions
• Rolled into delicate appetizers with cucumber ribbons
• With a simple salad and lemon vinaigrette

My Personal Experience

I still remember serving this for a small weekend brunch. I was nervous—it felt like such a “chef-level” dish. But the moment my guests took their first bite, I knew it was a success.

There’s something incredibly satisfying about creating something so beautiful from scratch. This gordon ramsay beetroot cured salmon recipe has become one of my go-to dishes when I want to impress without stress.

Storage and Shelf Life

Once cured, wrap the salmon tightly and keep it refrigerated. It stays fresh for up to 3 days.

If you want to keep it longer, you can freeze it—but fresh is always best for flavor and texture.

Variations You Can Try

• Add orange zest instead of lemon for a sweeter note
• Use gin infused with botanicals for extra aroma
• Add crushed coriander seeds for a subtle spice

Nutritional Benefits

Salmon is rich in omega-3 fatty acids, protein, and essential vitamins. Beetroot adds antioxidants and natural sweetness without needing extra sugar.

It’s a dish that feels indulgent but is actually quite nourishing.

FAQs

Can I use frozen salmon?

Yes, but make sure it’s fully thawed and of high quality. Fresh is always better for texture.

Is it safe to eat?

Yes, as long as you use sushi-grade salmon and follow proper curing and refrigeration.

Can I reduce the salt?

The salt is essential for curing, so it’s best not to reduce it too much.

How thin should I slice it?

As thin as possible—almost translucent slices are ideal.

Final Thoughts

This gordon ramsay beetroot cured salmon recipe is one of those dishes that reminds you why you love cooking. It’s simple yet stunning, humble yet luxurious.

If you’ve never tried curing fish at home, this is the perfect place to start. Trust me—you’ll surprise yourself.

And once you do, you might just find yourself making it again and again, just like I do.