Beet Cured Salmon Gravlax

Step 1 — Prepare the Aromatics

In a dry sauté pan over medium heat, toast the caraway seeds until fragrant, stirring frequently to prevent scorching. Transfer to a mortar and pestle and grind with the fresh thyme until lightly crushed and aromatic.

Step 2 — Build the Cure

In a mixing bowl, combine the kosher salt, sugar, ground caraway-thyme mixture, lemon zest, and pulverized beets. Mix until the cure forms a coarse, evenly colored blend.

Step 3 — Season the Salmon

Lay the salmon fillets skin-side down on several overlapping sheets of plastic wrap. Drizzle the vodka evenly over the flesh. Spread the beet cure generously over both fillets, pressing lightly so the mixture adheres.

Step 4 — Form and Wrap

Place the fillets flesh-to-flesh, positioning the tails in opposite directions to create an even “brick.” Wrap tightly in plastic wrap, ensuring the package is well sealed.

Step 5 — Cure Under Weight

Transfer the wrapped salmon to a glass or ceramic dish. Place a small cutting board or flat surface on top and weigh it down with cans or a small heavy pan. Refrigerate for 2–3 days, turning the package every 12 hours to distribute the cure evenly.

Step 6 — Prepare for Serving

Unwrap the salmon and discard accumulated curing liquid. Gently wipe away excess cure without rinsing to preserve flavor.

Step 7 — Slice Thinly

Using a very sharp slicing knife, hold the tail end for stability and slice the salmon on a long, shallow angle, cutting thin pieces away from the skin while leaving the skin intact.

Step 8 — Serve

Gravlax is at its best when paired with something bright and crisp to balance its silky richness. A trio of lightly spiced Nordic pickled vegetables — red onion, fennel, and cucumber — brings the perfect contrast of acidity, crunch, and subtle aromatics, turning simple slices of cured salmon into a complete board.

Entertaining Essentials

Keep it stylish but simple.

Small Plates

The MORA hand-crafted ceramic dessert plates in soft oat glaze reflect clean Nordic simplicity—perfectly sized for pastries, fruit, or small brunch plates. Shop the line →

Flatware

This 4-piece brushed stainless steel flatware set with walnut wood handles offers clean Nordic design, ideal for everyday place settings and casual brunch tables.

Shop Flatware →

Serving board for presentation

The ZWILLING cherry wood cutting board combines durable knife-friendly construction with clean, functional design—ideal for everyday prep, carving, and simple tabletop serving.

Shop the board →

What to Serve with Gravlax

Gravlax is clean, cool, and quietly rich. The cure brings sweetness and salt; the texture is silky and delicate. The sides should bring contrast — warmth, acidity, crunch, and structure.

Warm Potato Salad

Small waxy potatoes, gently dressed while still warm, create the anchor for the plate. The warmth contrasts beautifully with chilled salmon. Mustard and dill echo the cure. The potatoes absorb flavor without overwhelming the fish. Recipe →

Nordic Pickle Trio

Acidity sharpens everything. Pickles cut the richness of the salmon and bring color and crispness to the board. They also reinforce the Scandinavian tradition of preserving and balancing fat with acid. Recipe →

Gluten-Free Rye Crackers

Structure matters. Gravlax needs something firm and slightly earthy beneath it. Gluten-free rye-style crackers offer that classic Nordic profile without heaviness. Recipe →

Dill Mustard Sauce

For a Nordic expression, add a small bowl of hovmästarsås.

Whisk together:

• Dijon mustard

• A touch of honey

• White wine vinegar

• Neutral oil

• Fresh dill

It adds sweetness and brightness and ties the entire plate together.

→ Browse Additional Appetizers

→ See the Kitchen Tools We Use

Chef’s Notes 

• Always start with the freshest salmon — freshness defines flavor.

• I purchase the tail end - it helps when carving

• Use a glass or nonreactive dish for curing and weigh the fillet evenly.

• Two days is ideal for gravlax: long enough to develop depth, short enough to preserve tenderness.

• After curing, rinse quickly and pat dry. Never soak.

• Slice with a long, flexible knife, drawing the blade away from you in one motion.

• Serve chilled, not cold, to let the flavors bloom.

• Lasts 2 weeks in the refrigerator; freezes beautifully.

• Pairs beautifully with aquavit, dry Riesling, or sparkling wine.

At This Café Life, transparency matters. We want you to know that some of the links on our website are affiliate links. This means that if you click on a link and book travel, buy a product, or sign up for a service, we may earn a small commission — at no extra cost to you.