• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Breakfast

Beet and Dill Cured Lox

Published: Jan 30, 2017 · Modified: Oct 29, 2022 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

Jump to Recipe

Learn to make homemade lox flavored and colored with beets, dill and lemon that creates a striking color contract and sweet flavor.

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

I have a running bucket list of recipes I've always want to conquer. It first started with French cuisine when Joe bought me the Art of French Cooking. Since then, I've visited cuisines I never thought would have crossed my pallet but most recently, childhood favorites and tastes is what I want to recreate now.

Beet and Dill Cured Lox

My friends tease me because I joke that growing up Jewish, all I did was eat some sort of cured, pickled or smoked fish either coming out of a jar or some sealed package. But that is how our ancestors preserved their foods. Pickled herring is near and dear to my heart (also on the bucket list), and finally I can say that I have made my very own beet cured lox. Yes, curing your own lox couldn't be any easier. The only tool you need is time.

I have to say, since moving to the Pacific Northwest, I have made some amazing new connections and met some awesome people. One of them being from Alaska Gold Seafood Cooperative. They are a seafood producers cooperative based in Alaska and their home office is based right here in Bellingham, WA, just a few minutes away from me! Alaska Gold ships directly to your door with fresh salmon that is flash frozen and air tight sealed right on the boat. The wild coho salmon couldn't be any fresher unless you were fishing for it yourself!

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

How absolutely gorgeous is that salmon. This is line caught, Kosher wild coho salmon that is literally the entire length of the salmon, so it ranges anywhere from 1-2 ½ pounds, skin on. I really wanted to make a big impression with this beautiful wild salmon and I couldn't wait to make beet and dill cured lox so I could really taste how pure the wild salmon is.

Homemade beet and dill cured lox with fresh lemon zest, salt and sugar.

Homemade Cured Lox

And when I say making your own homemade beet cured lox is easy, I mean it's easy. The only tool you need is time and space in your refrigerator. Of course you don't have to use a 2lb, piece of salmon like I did, but we LOVE salmon and will eat it in every possible meal. Plus, this would be so perfect for a friends brunch with a build your own bagel bar (oh, that is a good idea) or just use a smaller piece of fish for a smaller group.

Beet and Dill Cured Lox

A huge thank you to Alaska Gold Seafood for providing an abundance of salmon. There is nothing more delicious than wild salmon literally straight from the source and I so appreciate their honest philosophy of "one line, one hook at a time". You know you are getting the best quality salmon there is!

Beet Cured Lox

Beet and Dill Cured Lox

Samantha Ferraro

LittleFerraroKitchen.com

Learn to make homemade lox flavored and colored with beets, dill and lemon that creates a striking color contract and sweet flavor.
5 from 7 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 1 day d 10 minutes mins
Cook Time 1 day d
Total Time 2 days d 10 minutes mins
Course Breakfast, Brunch
Cuisine Jewish
Servings 6 servings
Calories 130 kcal

Ingredients
 
 

  • 1 lb wild coho salmon filet skin on
  • 2 large beets grated
  • 2 lemons zested
  • ¾ cup kosher salt
  • ¾ cup sugar
  • 1 large bunch of fresh dill

Instructions
 

  • Firts make sure to thoroughly dry your salmon by pressing a paper towel all over it to remove any extra moisture.
  • Then in a large bowl, mix together the salt, sugar, grated beets and lemon zest.
  • Lay some plastic wrap across a large baking sheet that has sides so liquid doesn't spill over as it cures. A shallow baking dish works well too.
  • Then spread out half of your mixture onto the plastic wrap, about the length of the salmon.
  • Place the salmon on top of the mixture and cover it with the remaining half of the beet mixture and then top with the fresh dill.
  • Place another layer of plastic wrap on top of the fish with another baking sheet and use cans or anything heave to weigh it down.
  • Then place your fish in the refrigerator and allow to cure for 48 hours. About halfway, I'll check to see if there s too much liquid and if you think so, pour it out and continue curing.
  • Once the salmon is done curing, it will have shrunk up a bit and feel drier. Remove the skin and discard and slice the salmon as thin as you can on a diagonal.
  • You can serve your lox on a bagel with capers, cucumbers, dill and cream cheese.

Nutrition

Calories: 130kcalCarbohydrates: 6gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 42mgSodium: 14202mgPotassium: 513mgFiber: 2gSugar: 3gVitamin A: 60IUVitamin C: 21mgCalcium: 32mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Flavorful Breakfast & Brunch Recipes

  • Sweet matzo brei with caramelized pears.
    Matzo Brei with Cinnamon Pears
  • Cheesy yellow squash pie with ricotta and Parmesan.
    Sephardic Zucchini Casserole
  • Polish poppyseed roll called makowiec, dusted with powdered sugar on top.
    Polish Poppy Seed Roll (Makowiec)
  • Raspberry and lemon Dutch baby.
    Raspberry Lemon Dutch Baby Pancake

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. Dalya Rubin says

    August 17, 2023 at 1:35 pm

    5 stars
    My sister just prepped the salmon at my apartment and we're going to have it on Shabbat. So excited to try it!!

    Reply
    • Samantha Ferraro says

      August 17, 2023 at 3:17 pm

      Fantastic Dayla, Let us know how it turns out. We have done it a number of times always wonderful. Thanks for writing, Samantha.

      Reply
  2. Soozee says

    September 12, 2021 at 11:10 am

    5 stars
    Did you used cooked or raw beets? Sounds delicious. Don’t want to screw it up!

    Reply
  3. Nate says

    February 26, 2017 at 5:25 pm

    5 stars
    I will never look at beets the same way again... thanks for posting!

    Reply
  4. Rebeccah @ Of Hops and Honey says

    February 11, 2017 at 6:26 pm

    5 stars
    This looks amazing! I would never have guessed curing your own lox would be so simple - it may just have to go on my bucket list too!

    Reply
    • Samantha says

      February 12, 2017 at 4:35 pm

      Thanks Rebeccah! It is really easy...just needs time! Hope you try it 🙂

      Reply
5 from 7 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki
  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables
  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas
  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.