The beet juice does more than color the fish. It adds a faint earthiness to the flesh that works with the coriander and cumin in the seasoning, giving the salmon a complexity that plain-marinated fish rarely achieves.
The fried potato skins cut into strips and served atop the fish add a crunch that the soft salmon needs. They also look good on the plate, the dark gold of the potato against the deep purple of the fish. Two fillets, one pan for the potato skins, and a marinade that does the heavy lifting while you go about your day.
Why This Combination
Beet juice is acidic enough to begin breaking down the surface of the salmon during the marinade, which is why the color penetrates rather than just staining the outside. The coriander and cumin in the seasoning have a natural affinity for both beet and salmon, earthy enough to complement the beet’s flavor, warm enough to deepen the salmon’s richness. The potato skins are more than a garnish: their crunch is the textural contrast the soft fish needs, and their neutral flavor doesn’t compete with the dramatic beet-forward profile of the main. Salting them immediately out of the oil is the detail that keeps them crispy rather than soft.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Salmon
- Beet juice – Try to find a pure beet juice, I used this one.
- Coriander
- Cumin
- Russet potato – just the skin as a garnish
Watch this quick video below, it gives you a visual guide to the recipe, from prep to finished dish.
How to Make Beet Marinated Salmon
Step 1 – Pour beet juice in a dish and place the salmon fillets, skin-side up in that juice. Make sure the juice is covering the salmon meat. Place the dish in the refrigerator for 1 (max. 3 hours) and allow the fish to soak up the colors of the beet juice.
Step 2 – Transfer the salmon fillets onto paper kitchen towels and dab them dry.
Season with salt, pepper, cumin and coriander.
Step 3 – Place the fillets on a grill tray, covered with aluminum foil and cook the fish on a 400°F grill for about 25 minutes or until they’re done. The fish should reach an internal temperature of max. 145°F.
If you like to cook the fish directly on the grill, that’s perfectly fine, but the cooking time may be shorter.
I always cook with the Meater and never have an under-cooked or over-cooked piece of meat or fish.
Step 4 – While the fish cooks, peel the potato and cut the skin in very thin strips.
Heat oil in a skillet and fry these potato skin strips until they are crunchy.
Step 5 – Transfer the fried potato skin strips onto a paper towel and allow the fat to drain into the towel. Sprinkle with salt, immediately after they come out of the oil.
- Step 6 – Transfer the grilled salmon onto a plate and garnish with the potato skin strips.
Pair the Beet Marinated Salmon with
- Potatoes: Mashed potatoes or Parsnip puree
- Grains: Couscous with Zucchini & Herbs or Spinach Risotto
- Salad: Farro, Baby Kale and Apple Salad or Quinoa Salad with Bean Sprouts
- There are many, many more options.
Other Salmon Recipes to Try
Beet Marinated Salmon
Pin Recipe FacebookIngredients
- 12 ounces salmon fillet, cut in 2 x 6 ounce fillets
- 2 cups beet juice, pure
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- salt & pepper
- potato skin, from a small Russet potato
Instructions
- Pour the beet juice in a dish and place the salmon fillets, skin-side up in that juice. Make sure the juice is covering the salmon on all sides. Place the dish in the refrigerator for 1 (max. 3) hour and allow the fish to soak up the beet color. (NOTE 1)
- Transfer the salmon fillets onto paper kitchen towels and dab them dry.
- Season the salmon with salt, pepper, cumin and coriander.
- Place the fish on a grill tray, covered with aluminum foil and cook the fish on a grill of 400°F for about 25 minutes or until they’re done. The fish should reach an internal temperature of max. 145°F. (NOTE 2)
- While the fish cooks, peel the potato and cut the skin in very thin strips.
- Heat oil in a skillet and fry these potato skin strips until they are crunchy. This take about 1-2 minutes.
- Transfer the fried potato skin strips onto a paper towel and allow the fat to drain into the towel. Sprinkle with salt immediately after you take them out of the oil.
- Transfer the grilled salmon onto a plate and garnish with the potato skin strips.
Notes
- Use a pure beet juice to get an optimal color transformation.
- I love to use the Meater to make sure I don’t under of overcook the fish. If you like to cook the fish directly on the grill, that’s perfectly fine, but the cooking time may be shorter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.