Description
This Low Carb Beet and Dill Cured Salmon recipe features a beautifully cured salmon filet infused with fresh dill, lemon zest, and vibrant grated red beets. The curing process is done using a salt and lemon zest mixture, then weighted and refrigerated for 2 to 3 days to achieve a firm texture and rich flavor without cooking. Perfect for a healthy, low-carb appetizer or elegant breakfast option, this dish offers bright, earthy, and herbal notes with a delicate texture.
Ingredients
Scale
Salmon and Cure Mix
- 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)
Beet Layer
- 3 medium red beets (peeled and grated)
Instructions
- Prepare the Salmon: Pat the salmon completely dry with paper towels to remove all moisture. Place the salmon skin-side down on a rimmed baking sheet lined with plastic wrap, leaving enough plastic wrap around to cover the fish tightly later.
- Make the Salt and Lemon Zest Mixture: In a small bowl, combine the kosher salt and finely grated lemon zest. Use your fingers to rub the zest evenly into the salt to release the lemon oils.
- Apply the Cure: Sprinkle the salt and lemon mixture evenly over the salmon flesh, adding a little extra on thicker parts to ensure even curing. Gently pat the cure into the fish. Then distribute the coarsely chopped dill evenly over the salmon.
- Prepare and Layer the Beets: Peel the red beets and shred them using the large holes of a box grater. Pack the grated beets evenly over the dill-coated salmon surface and around the sides to cover completely.
- Wrap and Weight the Salmon: Tightly wrap the salmon with the excess plastic wrap to enclose it fully. Place another baking sheet of the same size on top, then add a few cans or weights on top of the baking sheet to apply even pressure. Refrigerate the weighted salmon for 2 to 3 days, allowing it to cure and firm up as it releases liquid.
- Unwrap and Rinse: After curing, carefully remove the plastic wrap and discarded the beet and cure mixture. Gently rinse the salmon under cold water to remove remaining cure, then pat very dry with paper towels.
- Slice and Serve: To serve, cut the salmon at an angle across the grain into thin slices, leaving the skin behind. The salmon is now ready to enjoy as a flavorful, low-carb dish.
Notes
- Use Diamond Crystal kosher salt for best texture and curing results.
- Make sure to remove all pin bones before curing.
- Keep the salmon refrigerated and weighted throughout the curing period to ensure proper curing and texture.
- Thinly slice the cured salmon for best presentation and flavor release.
- Store any leftovers wrapped tightly in the fridge and consume within 3-4 days.
- If you prefer, serve with rye bread, cream cheese, or capers as accompaniments.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (curing time excluded)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Scandinavian
Keywords: cured salmon, dill salmon, beet cured salmon, low carb appetizer, Scandinavian cured fish, healthy salmon recipe, no-cook salmon, cured fish recipe
