How To Make Gordon Ramsay’s Beetroot Cured Salmon At Home

Do you know a healthy and delicious way to eat raw fish? If not, try Gordon Ramsay’s beetroot cured salmon. Since curing is an old traditional method for preserving fish, it infuses tons of delicious flavors in it. Gordon Ramsay’s way of curing salmon adds sophistication and taste to the dish.

Gordon Ramsay’s beetroot cured salmon has a stunning maroon surface loaded with delicious flavors of spices. Curing extends salmon’s shelf life and also gives it a firmer texture. It’s perfectly healthy and safe to eat. Try this recipe once and you’ll love to have it in every family meal. Now, let’s hop right into the recipe instructions.

For Gordon Ramsay’s beetroot cured salmon, grind coriander seeds and add them to a bowl containing salt, sugar, and grated beetroot. Zest two oranges and mix them. Pour the beetroot mixture on the salmon and rub it all over. Pack in a plastic bag and refrigerate for at least 6 hours or overnight. Rinse the salmon with cold water after removing it from the plastic bag and serve.

Now, check out the recipe card below for recipe instructions. Watch Gordon Ramsay making this delicious beetroot cured salmon in the video mentioned below. Please rate this recipe card and save it for some special occasion.

Beetroot Cured salmon with lemon

Gordon Ramsay’s Beetroot Cured Salmon Recipe

Gordon Ramsay's beetroot salmon is an elegant starter. This salmon is marinated in a beetroot mixture seasoned with delicious spices. It has a beautiful maroon crust and can be served with salads, horseradish cream sauce, and others.
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Prep Time 10 mins
Curing Time 6 hrs
Total Time 6 hrs 10 mins
Course Starters
Cuisine American
Servings 12
Calories 175 kcal


  • Tray
  • Plastic Sheet (or Plastic Bag)
  • Knife
  • Grater
  • Bowl
  • Spoons
  • Spatula


  • 2 pounds Salmon
  • 14 ounces Beetroot (shredded)
  • 2 Oranges
  • Coriander Seeds
  • 2/3 cup Sugar
  • 1 cup Salt
  • Pepper (to taste)


  • Grind the coriander seeds and add them to a bowl containing sugar, salt, and grated beetroot. Zest 2 oranges on them and mix them to combine the mixture.
  • Pour the beetroot mixture on the salmon and rub this mixture all over it. Pack this salmon in a plastic sheet and press the salmon with a tray.
  • Now, refrigerate the salmon for at least 6 hours or overnight. Remove the salmon from the plastic sheet and rinse it with cold water.
  • Cut the salmon into thin strips and serve.



Calories: 175kcalCarbohydrates: 17gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 42mgSodium: 9490mgPotassium: 520mgFiber: 1gSugar: 15gVitamin A: 90IUVitamin C: 13mgCalcium: 29mgIron: 1mg
Keyword American cuisine, Gordon Ramsay’s beetroot cured salmon, Salmon
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