Beautiful ruby-red salmon, delicately cured with beetroot, fresh dill, and aromatic spices, served with a bright citrus-ponzu sauce.
I love fish crudo so much that I finally decided it was time to make my own for the first time, and I have to say, it was sensational! Fresh, vibrant, and full of beautiful flavors, this Beetroot-Cured Salmon Crudo turned out even better than I imagined. The beetroot gives the salmon the most gorgeous ruby-red color, while the citrus sauce brings a refreshing brightness that ties everything together.
The best part? It looks so elegant and feels like something you would order at a beautiful restaurant, yet it’s surprisingly simple to make at home. The only thing I would change next time is to use a thicker piece of salmon fillet for more even curing and beautiful slices.
If you love fresh, delicate flavors and a dish that makes a statement on the table, I hope you give this one a try!
Ingredients
For the beetroot-cured salmon
- 1 kg salmon fillet, skin removed
- 300 g coarse salt
- 300 g granulated sugar
- 300 g raw beetroot, peeled and shredded
- 1 small bunch fresh dill, chopped
- 1 tablespoon crushed juniper berries (optional)
- 1 teaspoon freshly cracked black pepper
For the fresh citrus sauce
- 1 small Persian cucumber, seeded and finely minced
- ½ medium shallot, finely minced
- Zest of 1 lime
- Zest of ½ lemon
- Juice of 1 lime
- Juice of ½ lemon
- 1 tablespoon ponzu
- 3 tablespoons olive oil
For serving
- Fresh cilantro leaves
Instructions
1. Prepare the beetroot cure
In a large bowl, combine the coarse salt, sugar, shredded beetroot, chopped dill, crushed juniper berries (if using), and freshly cracked black pepper. Mix thoroughly until everything is evenly distributed.
2. Layer the salmon
Trim the salmon into pieces that fit comfortably in your tray. Spread one-third of the curing mixture across the bottom of the tray.
Place the salmon on top in a single layer, making sure the pieces do not overlap. Cover the salmon completely with the remaining curing mixture.
3. Cure the salmon
Place another tray on top of the salmon to weigh it down lightly. Wrap the trays tightly with plastic wrap and refrigerate for 18 hours.
During this time, the cure draws moisture from the salmon while infusing it with flavor and giving it that stunning deep ruby-red color.
4. Rinse and dry
After 18 hours, remove the salmon from the cure and discard the curing mixture. Rinse the salmon thoroughly with very cold water to remove the cure, then pat it completely dry with paper towels.
5. Prepare the citrus sauce
In a small bowl, combine the minced cucumber, shallot, lime zest, lemon zest, lime juice, lemon juice, ponzu, and olive oil. Whisk well until combined. Taste and adjust the balance of citrus and ponzu to your liking.
6. Slice and plate
Using a sharp knife, slice the cured salmon thinly. Arrange the slices beautifully on a serving platter.
Spoon the fresh citrus sauce over the salmon, making sure to distribute the cucumber and shallot evenly. Finish with fresh cilantro leaves and serve immediately.
Tips from my kitchen
- Choose a thicker salmon fillet. This was the one thing I would change next time. A thicker, evenly sized piece makes it easier to achieve consistent slices.
- Slice just before serving. Use a sharp knife for clean, delicate slices and a beautiful presentation.
- Balance the citrus. The lime, lemon, and ponzu bring freshness and acidity to complement the rich salmon.
- Serve it chilled. Keep the salmon refrigerated until you are ready to plate and serve.
An important food-safety note
Because this recipe uses a salt-and-sugar cure rather than a cooking method, the salmon remains raw. Curing for 18 hours does not reliably eliminate parasites or harmful bacteria. Start with salmon specifically sourced and handled for raw consumption, following applicable parasite-destruction guidance, and keep it refrigerated at 40°F (4°C) or below. Freezing alone does not eliminate every food-safety risk. Pregnant people, young children, older adults, and people with weakened immune systems should avoid raw or undercooked fish.
For best quality and safety, follow your fish supplier’s handling guidance and don’t assume the salmon will keep safely for 4–6 days simply because it has been cured.