Ackee and Salt Fish
Last Updated on: 2nd December 2025, 10:56 pm
Ackee & Salt Fish Recipe
Ackee & Salt Fish is one of my all-time favorite meals. It’s Jamaica’s national dish, but honestly, I could eat it for breakfast, lunch, or dinner.
Most people think of it as a breakfast staple, but if you’ve ever tried to order it at a Jamaican restaurant after 12pm… good luck. Just like oxtail, it’s usually gone first. That’s how you know it’s the good stuff.
The dish itself is simple. The only thing that takes time is soaking the saltfish overnight to pull out some of the salt. Saltfish—also called bacalao in Latin culture—is usually dried and salted cod. The curing process preserves it, which is why it comes out the pack super salty and definitely not ready to eat as-is. Once you soak and boil it, the flavor softens and it becomes perfect for pairing with ackee.
Ackee is soft, buttery, and delicate. When you mix it with the savory saltfish, fresh herbs, onions, and peppers, everything just melts together. It’s rich but somehow still light. And once the saltfish is prepped, the whole dish comes together pretty fast.
I grew up enjoying ackee and salt fish with boiled provisions and sweet plantains. It’s one of those meals that feels comforting every single time. It reminds me of weekends, family, and those big plates that hit a little different after a long week.
If you’ve never made it at home, don’t overthink it. The steps are simple, and the ingredients do most of the work. Once you prep the saltfish, the rest is quick. Follow the steps below and enjoy a classic Jamaican dish right in your own kitchen.
Enjoy!
Bon Appétit
Chef Abyssinia
Ackee & Salt Fish
Ingredients
- 10 oz Salt Fish Boneless, Skinless
- 1 can Ackee 19 oz can
- Olive Oil
- 1/2 each Yellow Onion - Small Small diced
- 2 each Scallion Chiffonade
- Scotch Bonnet Pepper Optional
- 1 each Garlic clove Minced
- 1 bunch Thyme About 6 Sprigs
- Salt & Pepper
Instructions
Salt Fish
- Soak your salt fish over night in cold water to remove excess salt
- When ready, drain water and rinse fish. Taste fish to be sure it is not too salty
- If your fish is still too salty, cook out some of the salt by simmering your fish in fresh water for about 5-10 minutes
- You do not want to remove ALL of the salt from your fish, you just don't want it to be overbearingly salty
Ackee & Salt Fish
- Once salt fish is ready, check fish for any bones, remove bones and then gently chop fish. Keep your pieces of fish a nice medium size. Set aside
- Drain ackee, rinse gently with cold water, set aside
- Heat a medium size sauté pan on medium heat with 1 tbsp of olive oil
- Sauté onions and garlic for about 2 minutes or until yellow onions are translucent
- Ad in your scotch bonnet. This step is optional. If you do not like spice use half or avoid adding it all together
- Add in your thyme and allow to cook for another 2 minutes until fragrant
- Add in your salt fish and allow this mixture to cook for about 2 minutes. Add in your tomatoes and cook for another minute
- Add in your ackee and butter and gently fold ackee your mixture together. Ackee is very tender and delicate, be sure not too over mix or it will turn to mush
- Cover your ackee and salt fish mixture and allow flavors to simmer together on low flame for about 5-10 minutes
- Taste your Ackee and salt fish. If needed season withs alt and pepper to taste
- Enjoy!