Saltfish Buljol (Salted Cod Salad)

By Brigid Ransome Washington

Updated Oct. 11, 2023

Saltfish Buljol (Salted Cod Salad)
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(42)
Notes
Read community notes

Salted cod has a long and venerable history in the Caribbean islands. It is at once classic and current; a relic from the trans-Atlantic slave trade that has been repurposed into delicious relevance. In this dish, bright, spiky notes come from the addition of lime juice, habanero chiles, fresh tomatoes and a bevy of fresh, grassy aromatics. Salted cod comes packaged either boneless or bone-in. You can use either, but boneless salted cod is a tad easier to prepare than bone-in. When working with salted cod, it is imperative to desalinate the fish by either an overnight soak or by rinsing it prior to boiling. Depending on your preference, you may need to boil the cod twice and change the water in between each boil to rid the cod of excess salt.

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Ingredients

Yield:4 servings
  • 1pound boneless or bone-in salted cod, rinsed well
  • 3tablespoons extra-virgin olive oil
  • 4large garlic cloves, minced
  • 1medium yellow onion, cut into small dice
  • 2large tomatoes, cut into medium dice
  • 1large yellow or green bell pepper, cut into small dice
  • 3large scallions, minced
  • ¼cup chopped fresh cilantro leaves and tender stems
  • ½habanero chile, halved, deseeded, deveined and minced
  • ½teaspoon coarsely ground black pepper
  • 1lime
  • Coconut Bake (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

529 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 74 grams protein; 7986 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil. Add the salted cod and boil for 5 minutes. Cut off a small piece of cod and taste it. If the cod is still too salty, drain the pot, fill with fresh water and repeat the boiling process. Using kitchen tongs, remove the cod from the pot and transfer to a plate or cutting board to cool.

  2. Step 2

    Pat the cod dry, then, using a fork, flake the cod into medium to large pieces. If you’re using bone-in cod, remove and discard the bones as you work. Set the flaked cod aside.

  3. Step 3

    In a large sauté pan over medium, heat the olive oil. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the tomatoes and bell pepper and cook for 1 minute.

  4. Step 4

    Stir in the flaked cod, scallions, cilantro, habanero, black pepper and lime juice. Cook, stirring occasionally, until the tomatoes are softened and the cod has started to disintegrate slightly and meld with the pan juices, about 3 minutes.

  5. Step 5

    Serve with coconut bake, if desired. The saltfish buljol will keep in an airtight container in the refrigerator for up to 3 days.

Ratings

4 out of 5
42 user ratings
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Cooking Notes

DJ

Buljol, like many recipes changes from each cook. Firstly, we boil the salt out of the sailfish much longer than 5mins with a scant taste of salt when removed from water,and rinsed again. The onions and peppers aren’t cooked, they’re fresh, and we use home made pepper sauce by soaking scotch bonnets in a jar of vinegar kept in the fridge in which left over chopped herbs and aromatics are added instead of chopped fresh. Of course lime brightens it up with lots olive oil. A crowd pleaser.

Bougeotte

I still haven't shaken my first experience with salt cod as a baby cook in my 20s, mistaking the salt cod (morue) for fresh (cabillaud) at the French market... carrying it up to my fifth-floor walkup and frying it up in my little pan, puzzled by the froth. And oh là là, that first (and only) bite!!

Kathy

There is some difference in flavor, though not a ton - but the texture will be very different. Salt Cod will flake into firm chewy/tender pieces. Fresh cod will be much softer and may get too mushy for this salad.

G

Every Trini household has their version of buljol but this recipe is very close to the real thing. I add thyme & pimento peppers & ketchup near the end of cooking to add a little color and sweetness. This is great with bread, flat bread, boiled cassava/yuca or dumplings. Salted cod is key to getting the right texture and flavor. The saltiness is boiled/soaked away but it still leaves a distinct flavor and aroma that fresh cod doesn’t have. This recipe works with any smoked fish.

debsa

I’d really like to try this but having trouble finding salted cod (or salted anything). Wondering how ruinous this would be if I subbed in smoked fish (say trout) and skip the soaking. Anyone have thoughts (Realize it would be less than authentic but trying to get there somehow)

Zorsyte

Trinidadian have a similar preparation for smoked herring, and I think smoked trout would work for that version. It will be tasty, but it won't qualify as buljol.

Goodman Peter

Salt cod has roots hundreds of years ago in many nationalities… I make salted codfish cakes, just add a beaten egg and enough panko to form cakes, serve with a pesto …in May I-make ramp pesto

Kevin

Please help me. If you have to boil the salted cod twice to rid it of salt, why can't fresh cod be used? I'm seriously hoping for a response.

Mel

It’s also the food of the Indians who were taken to Trinidad as indentured servants. I’m traveling to Portugal this summer, a place where salt cod (bacalao) is also popular and I’m curious to see if they have anything similar.

Mimi

Could fresh cod be used in place of the salted? Since you have to boil out the salt, seems easier.

Kathy

There is some difference in flavor, though not a ton - but the texture will be very different. Salt Cod will flake into firm chewy/tender pieces. Fresh cod will be much softer and may get too mushy for this salad.

Bougeotte

I still haven't shaken my first experience with salt cod as a baby cook in my 20s, mistaking the salt cod (morue) for fresh (cabillaud) at the French market... carrying it up to my fifth-floor walkup and frying it up in my little pan, puzzled by the froth. And oh là là, that first (and only) bite!!

DJ

Buljol, like many recipes changes from each cook. Firstly, we boil the salt out of the sailfish much longer than 5mins with a scant taste of salt when removed from water,and rinsed again. The onions and peppers aren’t cooked, they’re fresh, and we use home made pepper sauce by soaking scotch bonnets in a jar of vinegar kept in the fridge in which left over chopped herbs and aromatics are added instead of chopped fresh. Of course lime brightens it up with lots olive oil. A crowd pleaser.

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