If you love fresh and flavorful seafood, you will enjoy this Gordon Ramsay Beetroot Cured Salmon Recipe. This recipe is simple, elegant and healthy. The salmon is tender, silky and slightly sweet with a subtle beetroot flavor.
It is perfect as an appetizer or for a special meal. In this post, I will show you how to make Gordon Ramsay Beetroot Cured Salmon step by step.
You will also get the full list of ingredients for Gordon Ramsay Beetroot Cured Salmon. Making it at home is easier than it looks and it tastes like a restaurant dish.
My Experience With This Recipe
I tried this recipe last week for a small dinner party. The beetroot gave the salmon a beautiful pink color and a mild earthy sweetness. It was smooth and flavorful, with the perfect balance of salt and sugar.
Preparing the salmon was fun and surprisingly simple. My guests were impressed and asked for the recipe.
I loved how versatile it is—you can serve it on toast, in salads or as a fancy starter. Making it at home gave me confidence that I could recreate restaurant-style dishes easily.
Recipe Card Info
- Recipe Name: Gordon Ramsay Beetroot Cured Salmon
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 0 mins (curing time 24–36 hours)
- Total Time: 15 mins prep + 24–36 hours curing
- Course: Appetizer
- Cuisine: British / Scandinavian
- Calories: 180 kcal per serving
Equipment List
- Sharp knife
- Chopping board
- Large mixing bowl
- Grater
- Plastic wrap or cling film
- Baking tray or shallow dish
- Weighing scale (optional)
- Refrigerator
Ingredients You Need for Gordon Ramsay Beetroot Cured Salmon
- 500g fresh salmon fillet, skin on
- 1 medium beetroot, peeled and grated
- 50g salt
- 50g sugar
- 1 tsp black pepper, crushed
- 1 tsp lemon zest
- Fresh dill for garnish (optional)
Step-by-Step Guide
- Prepare the Salmon
Check salmon for bones. Pat dry with paper towels. Keep the skin on for stability. - Grate Beetroot
Peel and grate beetroot finely. Use a box grater or food processor for best results. - Mix Curing Ingredients
Combine salt, sugar, pepper and lemon zest in a bowl. Mix well for even seasoning. - Layer Beetroot and Cure
Place half of the grated beetroot on the bottom of a tray. Sprinkle half of the cure mix. - Place Salmon on Tray
Lay salmon on top of beetroot layer, skin side down. Ensure it fits snugly. - Cover With Remaining Beetroot and Cure
Spread remaining beetroot and cure mix over the salmon, covering fully for even curing. - Wrap and Refrigerate
Cover tray tightly with plastic wrap. Refrigerate for 24–36 hours for best results. - Check Curing
After curing time, remove plastic wrap. Brush off excess beetroot and cure mix gently. - Slice Thinly
Use a sharp knife to slice salmon thinly at an angle for a delicate presentation. - Garnish and Serve
Arrange slices on a plate. Garnish with fresh dill or lemon slices. Serve chilled.
Tips to Make the Best Gordon Ramsay Beetroot Cured Salmon
- Use fresh, high-quality salmon for best taste.
- Grate beetroot finely to distribute flavor evenly.
- Keep the salmon cold while curing.
- Do not skip curing mix—it balances flavor.
- Slice just before serving for best texture.
Common Mistakes to Avoid
- Using old or frozen salmon can affect texture.
- Over-curing makes salmon too salty.
- Not covering salmon fully with beetroot and cure mix.
- Using a dull knife for slicing leads to uneven pieces.
- Leaving salmon at room temperature while curing.
Serving Suggestions
Serve beetroot cured salmon on toast with cream cheese or avocado. It also works in salads or as a starter on a fancy plate.
Pair it with fresh lemon, dill or capers for extra flavor. This salmon is perfect for brunch, lunch or festive meals.
Variations You Can Try
- Add orange zest to curing mix for a citrus flavor.
- Use radish or cucumber slices as a garnish.
- Include crushed pink peppercorns for extra spice.
- Try a honey glaze for subtle sweetness.
- Mix in a little gin or vodka for a Scandinavian twist.
Storage and Reheating Tips
- Store cured salmon in an airtight container in the fridge.
- Best consumed within 3–4 days of curing.
- Do not freeze after curing—it affects texture.
- Keep slices covered to prevent drying.
- Serve cold; do not cook or reheat.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 22 g |
| Fat | 9 g |
| Carbs | 5 g |
| Fiber | 1 g |
Health Benefits
Salmon is rich in omega-3 fatty acids, which are good for heart health. It provides high-quality protein for muscle growth. Beetroot adds vitamins, antioxidants and natural sweetness.
Making salmon at home reduces preservatives and extra salt. This dish is light, nutritious, and supports overall well-being.
Gordon Ramsay Beetroot Cured Salmon Recipe
Ingredients
- 500 g fresh salmon fillet skin on
- 1 medium beetroot peeled and grated
- 50 g salt
- 50 g sugar
- 1 tsp black pepper crushed
- 1 tsp lemon zest
- Fresh dill for garnish optional
Instructions
Prepare the Salmon
- Check salmon for bones. Pat dry with paper towels. Keep the skin on for stability.
Grate Beetroot
- Peel and grate beetroot finely. Use a box grater or food processor for best results.
Mix Curing Ingredients
- Combine salt, sugar, pepper and lemon zest in a bowl. Mix well for even seasoning.
Layer Beetroot and Cure
- Place half of the grated beetroot on the bottom of a tray. Sprinkle half of the cure mix.
Place Salmon on Tray
- Lay salmon on top of beetroot layer, skin side down. Ensure it fits snugly.
Cover With Remaining Beetroot and Cure
- Spread remaining beetroot and cure mix over the salmon, covering fully for even curing.
Wrap and Refrigerate
- Cover tray tightly with plastic wrap. Refrigerate for 24–36 hours for best results.
Check Curing
- After curing time, remove plastic wrap. Brush off excess beetroot and cure mix gently.
Slice Thinly
- Use a sharp knife to slice salmon thinly at an angle for a delicate presentation.
Garnish and Serve
- Arrange slices on a plate. Garnish with fresh dill or lemon slices. Serve chilled.
Notes
- Use fresh, high-quality salmon for best taste.
- Grate beetroot finely to distribute flavor evenly.
- Keep the salmon cold while curing.
- Do not skip curing mix—it balances flavor.
- Slice just before serving for best texture.
FAQs about Gordon Ramsay Beetroot Cured Salmon
Q1: Can I use frozen salmon for curing?
Yes, but thaw it fully and pat dry. Fresh salmon gives better texture and flavor.
Q2: How long should I cure the salmon?
Cure for 24–36 hours in the fridge. Longer curing increases saltiness and firmness.
Q3: Can I use other vegetables instead of beetroot?
Yes, radish or carrot can work, but beetroot gives the best color and flavor.
Q4: How do I store leftover cured salmon?
Store in an airtight container in the fridge. Consume within 3–4 days for best taste.
Final Thoughts
This Gordon Ramsay Beetroot Cured Salmon Recipe is elegant, healthy and easy to make. Follow the ingredients for Gordon Ramsay Beetroot Cured Salmon, step-by-step guide and tips for perfect results.
It is ideal for appetizers, brunch or special occasions. Homemade beetroot cured salmon is flavorful, tender and visually stunning. Try it at home and impress your family or guests with this restaurant-style dish.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!