Name: Low Carb Beet and Dill Cured Salmon Recipe
Prep time: 20 min
Total time: 68 h
Cuisine: Scandinavian
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 zest); ¾ cup fresh dill (coarsely chopped); 3 medium red beets (peeled and grated)

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Introduction

This Low Carb Beet and Dill Cured Salmon is a vibrant, flavorful twist on classic cured salmon. The combination of fresh dill, zesty lemon, and earthy beets creates a beautiful color and taste that is both elegant and healthy. It’s perfect for a special brunch or light dinner.

The image shows a small, open-faced snack on a piece of textured, seeded cracker as the base. The cracker is spread with a white creamy layer of cheese, topped with thin slices of light green cucumber. On top of this are folded pieces of bright orange smoked salmon and deep red pickled vegetables. A small sprig of fresh green dill crowns the crown, with a few sprinkled sesame seeds and black pepper flakes on the top. To the side, there is a fresh lemon wedge with a white marbled texture underneath, along with another plate of crackers topped with sliced avocado in the background. photo taken with an iphone --ar 4:5 --v 7

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 zest)
¾ cup fresh dill (coarsely chopped)
3 medium red beets (grated)

Instructions

Step 1: Pat the salmon fully dry with paper towels. Place it skin-side down on a rimmed baking sheet lined with plastic wrap, leaving enough wrap to cover the salmon later.
Step 2: In a small bowl, combine the kosher salt and lemon zest by rubbing the zest into the salt with your fingers.
Step 3: Sprinkle the salt and zest mixture evenly over the salmon, adding a little extra to thicker parts. Gently pat it in. Then, evenly scatter the chopped dill over the salmon. Set aside while preparing the beets.
Step 4: Peel the beets, then grate them using the large holes of a box grater. Spread the grated beets in an even layer over the salmon flesh and around the sides.
Step 5: Tightly wrap the salmon with the extra plastic wrap. Place a baking sheet of the same size on top, then weigh it down evenly with a few cans. Refrigerate for 2 to 3 days until the flesh firms up and releases liquid.
Step 6: Unwrap and gently rinse the curing mixture off the salmon. Pat it very dry with paper towels. To serve, slice thinly at an angle across the grain, leaving the skin behind.

Tips & Variations

Use Diamond Crystal kosher salt for the best texture and curing results.
For a milder flavor, reduce the curing time and check firmness after 2 days.
Swap beets with grated cucumber or fennel for a different fresh twist.
Serve with mustard-dill sauce or on crisp rye bread for classic accompaniments.

Storage

Store the cured salmon tightly wrapped in the refrigerator for up to one week. For best flavor and texture, consume within 3 to 5 days. Leftover slices can be reheated gently or enjoyed cold. Do not freeze after curing, as it affects texture.

How to Serve

Two pieces of crispy cracker topped with five layers are placed on a white marbled surface. The bottom layer is white cream cheese spread covering the cracker, followed by thin green cucumber slices. On top, there are deep red beet pieces and light orange smoked salmon curls. The last layer is a small sprig of fresh green dill and a sprinkle of white sesame seeds and black pepper. To the side of the closest cracker, there is a quarter slice of bright yellow lemon. In the background, there is a white plate with sliced avocado and a partial view of another cracker with similar toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dill from a grocery store bunch?

Yes, fresh dill from the store works well. Make sure to chop it coarsely and use it fresh for the best aroma and flavor.

How do I know when the salmon is fully cured?

The salmon is ready when its flesh feels firm to the touch and has released liquid during the curing period. Typically, this takes 2 to 3 days in the refrigerator.