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Beet Cured Salmon


This is a 5-day cured salmon recipe that is worth the wait. Having a limited number of ingredients and staying away from all processed foods on Pesach is a family tradition. I am always inspired to bring something different to the seder table. This dish does it. It adds striking color and incredible flavor to any meal. The technique is so simple and much cheaper than store-bought cured salmon.

  • Duration
  • Prep Time
  • 6Servings


  • 1  (3 - 4 pound) whole salmon fillet, sliced in half lengthwise
  • 4 medium raw beets (about 1 pound), grated
  • ¾ cup sugar
  • ½ cup coarse kosher salt
  • ⅓ cup freshly grated horseradish
  • 1 cup loosely-packed dill (optional)


1. Mix the grated beets, sugar, salt, horseradish and dill (optional) together.

2. Place a bit of the mixture on a very large piece of plastic wrap. 

3. Place one half of the salmon, skin-side down on the plastic wrap.

4. Spread half of the beet mixture on top.

5. Top salmon with second half, skin side up/flesh side down. 

6. Top with remaining beet mixture.

7. Wrap salmon with plastic wrap.

8. Place salmon in pan and place an additional heavy-weight pan directly on top of it. (Use weights for added reinforcement.) Refrigerate for at least 5 days.

9. After five days, wash the beet mixture off the salmon and keep covered in the refrigerator until ready to serve.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW

magazine cover pesach 2013