Jamie Oliver Beetroot Cured Salmon

Jamie Oliver Beetroot Cured Salmon is a vibrant, flavorful dish that turns fresh salmon into an elegant cured delicacy. With its jewel-toned color and earthy-sweet bite, this recipe is as beautiful on the plate as it is exciting to eat. I made this for a weekend brunch board and honestly, I was blown away by how simple yet luxurious it felt. (inspired by Jamie Oliver)

Ingredients Needed

• 2 lb salmon, boneless, skin-on (whole fillet)
• 14 oz raw beetroot, peeled and grated
• 1 cup kosher salt (not table salt)
• ½ cup white sugar
• ¼ cup gin or vodka
• 1 teaspoon lemon zest
• 4 teaspoon black peppercorns
• 4 teaspoon juniper berries (optional)
• 4 teaspoon coriander seeds (optional but recommended)

How To Make Jamie Oliver Beetroot Cured Salmon

Prep the Cure Mix:

Start by peeling and grating your raw beetroot—this is what gives the salmon its signature magenta hue. In a food processor, combine the beets with salt, sugar, lemon zest, gin (or vodka), peppercorns, coriander seeds, and optional juniper berries. Pulse everything until it becomes a vibrant, soupy mash that still has some texture to it.

Wrap the Salmon:

On a baking tray, lay plastic wrap both lengthwise and crosswise so you can wrap the salmon tightly later. Spread a thick layer of your beet cure onto the plastic, then place the salmon fillet skin-side up on top. Cover the exposed side with more of the beet mixture, making sure every inch is coated.

Cure It:

Wrap the salmon tightly in the plastic, almost like a burrito, to seal in all that flavor. Use extra wrap if needed to prevent any leakage. Place it in the fridge with a weight on top (a smaller pan or heavy book works great) and let it cure for at least 48 hours.

Rinse and Slice:

After two days, unwrap your salmon and rinse off the cure under cold water. Pat it dry thoroughly. For best texture and a slight firmness, let it air-dry uncovered in the fridge for 12–24 hours. When you’re ready to serve, slice thinly at an angle.

Why I Love This Recipe

I made Jamie Oliver Beetroot Cured Salmon for a festive brunch, and it was the star of the table. Everyone was impressed by the vibrant color and sophisticated taste. What I love most is how easy it is—minimal effort, maximum wow factor. Plus, you can prep it days in advance.

Recipe Tips

• Go Fresh: Use high-quality, sashimi-grade salmon if possible for the best results.
• Balance the Flavor: Don’t skip the gin or vodka—it helps balance the earthy beetroot.
• Use a Sharp Knife: For neat, paper-thin slices, a sharp slicing knife is essential.
• Dry for Texture: That optional air-drying step gives you a firmer, almost smoked-salmon-like texture.
• Freeze for Later: Slice and freeze portions for future gourmet appetizers or quick breakfasts.

How To Store This Jamie Oliver Beetroot Cured Salmon

At Room Temperature

This recipe should never be left at room temp for more than 1 hour—always keep it chilled.

In the Fridge

Store sliced or whole cured salmon in an airtight container for up to 3 days.

In the Freezer

Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Facts (per serving)

• Calories: 132 kcal
• Carbs: 10 g
• Protein: 12 g
• Fat: 4 g
• Sugar: 8 g
• Fibre: 1 g
• Sodium: 7118 mg

Let’s Answer a Few Questions! (FAQs)

Do I have to peel the beets before using?
Totally! Peeling helps remove any dirt and gives a cleaner flavor and texture.

What if my salmon isn’t fully covered with the cure?
Just spread more mixture over the top or make a bit extra. Even coverage is key for a good cure.

Can I use foil instead of plastic wrap?
You can, but plastic wrap does a better job of sealing in the cure. Foil is a decent backup.

Is ground spice okay instead of whole seeds?
Yes! Just adjust the amount—ground spices are more potent, so go easy.

Try More Recipes:

• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Salmon Tray Bake 30 Minute Meals
• Jamie Oliver Salmon Risotto