Marinated salmon 2026

Beetroot-marinated salmon is a delicious way to prepare salmon, perfect for serving as an appetizer. Gravlax comes from Scandinavia and its name translates as "buried salmon" because it's cooked by curing it in salt, sugar, and dill. In reality, the beetroot doesn't add much flavor, but it's essential for achieving that extraordinary color.

This recipe is super easy to prepare; just mix the marinade ingredients, cure it for 24 hours, and that's it. Remember that since this is fresh fish, it's recommended to freeze it for at least 48 hours before eating to avoid anisakis.

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If you're looking for other marinated fish recipes, we have plenty for you. Don't miss the original tuna poke bowl , the delicious sea bass ceviche , or the exquisite salmon tartar.

Necessary ingredients

How to prepare marinated salmon

Does marinated fish need to be cooked?

Marinated fish isn't cooked because the curing process itself protects the meat from microorganisms. Both salt and sugar create a hostile environment for bacteria, preventing them from growing on the surface of the fish while it's in the refrigerator.

How to freeze fresh fish to avoid anisakis?

The best way to preserve the freshness of fish is to wrap it in slightly damp plastic wrap before freezing. This trick provides extra moisture to the fish and prevents it from drying out. Ideally, freeze the fish for 48 hours. This ensures the inactivation of anisakis without unduly compromising the texture of the fish.