Gordon Ramsay Beetroot Cured Salmon Recipe 

The first time I tried curing salmon with beetroot, I completely underestimated the timing. I thought it was just a fancy color trick. Tossed everything together, didn’t weigh it down, didn’t even grind the coriander seeds properly. Result? A watery mess with no structure, no punch, and definitely no “wow.” But then I saw Ramsay’s version—and it was a masterclass in contrast: earthy, bright, aromatic, firm. Not just a dish—a transformation.

This isn’t just salmon with beet on it. It’s a cure that develops flavor, texture, and technique. You’re about to learn how to do it right—with control.

Why This Works (And Where Most Go Wrong)

The brilliance of Ramsay’s beetroot-cured salmon is all in the balance: salt, sugar, and aromatics work in tandem to draw out moisture, firm the flesh, and infuse flavor.

Where most people screw it up:

• Uneven curing due to a sloppy or thin cure layer.
• Skipping the weight—which means the salmon doesn’t firm up properly.
• Too short a cure—you get color without depth.
• Using cheap salmon—the flavor won’t carry.

What Gordon gets right? Intensity without aggression. The coriander cuts through the beet’s sweetness. The orange zest lifts everything. And the technique ensures you get sashimi-level texture, not deli-counter mush.

Ingredients That Actually Matter

• 600g salmon fillet (deboned) – Go for center-cut, skin-on if possible. Farmed or wild? Wild is firmer but less fatty. Either works.
• 30g coriander seeds – Whole. Toast them lightly before grinding to explode the flavor.
• 100g sugar + 100g salt – 1:1 ratio matters. Too much salt dries the fish. Too little? Mushy.
• Zest of 2 oranges – Only the zest. The oil adds brightness. Don’t use juice—it adds moisture, not flavor.
• 100g beetroot, grated – Raw, fresh, finely grated. Pre-cooked beet doesn’t cure—it stains.
• Black pepper (to taste) – Freshly cracked, always. Adds warmth without overpowering.

How To Make Gordon Ramsay Beetroot Cured Salmon

Grind the coriander seeds until coarse—not powder. You want texture, not dust. Mix with the salt and sugar in a large bowl.

Zest two oranges straight into the mix. The oil is the point—do it over the bowl so nothing escapes. Add your grated beetroot and black pepper. Stir until everything is evenly pink and fragrant.

Lay your salmon skin-down in a shallow dish. Press the cure mixture evenly across the top. No gaps. You want full contact.

Cover tightly with cling film. Place a second tray on top and weigh it down with something heavy—cans, a skillet, whatever creates gentle pressure without crushing.

Refrigerate for 8–12 hours. Overnight is best. Flip once halfway through if you’re being precise.

After curing, remove the fish, rinse it quickly under cold water, and pat it dry thoroughly. You should feel a firmer, slightly tacky surface.

Slice thinly with a very sharp knife, almost at a bias. Think sashimi or gravlax. Serve chilled—on rye toast, crackers, or as part of a composed starter plate.

What Gordon Ramsay Says About This Dish

“The beetroot gives it that jewel-like color—and a subtle sweetness you just don’t expect.”

This hit me hard the first time I nailed it. The fish doesn’t taste like beet—it tastes enhanced.

“Always use good salmon. If the base isn’t great, the cure won’t save it.”

True. I once used discount supermarket salmon. Looked fine. Tasted like cardboard. Lesson learned.

“Curing is about patience. Don’t rush it.”

I tried a 4-hour version once. Looked the part. Tasted raw and underdeveloped. Wait the full 8–12 hours.

“Balance is key—too much beet, and you overpower the fish.”

I overloaded the beet once to get more color. It stained the salmon deep purple but masked the flavor. Stick to the 100g.

What I Got Wrong (And How I Fixed It)

• Didn’t weigh it down the first time – Result: watery cure, uneven texture.
• Used pre-ground coriander – Total waste. It was flat and dusty.
• Left it too long (24h) – Salmon turned tough, overly salty. Ideal is 8–12 hours for a clean, firm slice.
• Used orange juice instead of zest – Diluted the cure. Made the salmon soggy.

Variations That Actually Hold Up

With dill and gin: Add a tablespoon of gin and some chopped fresh dill for a Nordic twist. Works beautifully if you’re serving with crème fraîche and rye.

Spicy version: Add a pinch of crushed chili flakes or horseradish to the cure for a gentle heat.

Citrus switch: Swap orange zest for grapefruit if you want more bitterness and tang. Just don’t juice it.

Don’t:

• Use golden beetroot. It looks dull.
• Try to “cook” the salmon with lime or lemon juice (this is not ceviche).

Pro Tips That Change the Game

• Toast the coriander seeds. 90 seconds in a dry pan changes everything.
• Skin-on salmon works better. It holds the shape and is easier to slice.
• Flip halfway. Not essential, but gives a more even cure if you’ve got time.
• Use a non-reactive dish. No aluminum. Glass or ceramic is safest.

Storage + Leftover Moves

• Fridge: Wrap tightly in cling film or vacuum seal. Keeps 4–5 days.
• Freezer: Works well. Wrap in plastic, then foil. Freeze up to 1 month. Thaw slowly in fridge.
• Leftover ideas: Chop and toss into scrambled eggs, top a potato rösti, or mix with crème fraîche and lemon for a quick pâté.

FAQs

Q: Can I use steelhead trout instead of salmon?
Yes. It’s slightly leaner and softer, but cures beautifully.

Q: Why is my salmon still soft after curing?
Either the cure ratio was off, you didn’t weigh it, or it needed more time. 100g salt/sugar per 600g fish is the sweet spot.

Q: Can I reuse the curing mix?
No. It’s drawn out raw moisture and won’t be safe or effective for another round.

Q: Do I need to flip the fish during curing?
Not mandatory, but recommended for an even result.

Q: What does beetroot actually do to the flavor?
It adds earthy sweetness and vibrant color—subtle but transformative when balanced.

Try More Recipes:

• Gordon Ramsay’s Scotch Eggs Were the Weird Reset I Needed
• Gordon Ramsay’s Caramelized Onion Dip Was the Warmth I Needed That Day
• Gordon Ramsay’s Honey Wings Were the Sweet Mess I Needed That Day
• Gordon Ramsay’s Pear and Saffron Chutney Was the Softest Thing I Made All Year