Bacalao Salad Puerto Rican Style Recipe: Salty Cod and Citrus Brightness in Every Bite

This Puerto Rican-style bacalao salad recipe brings the vibrant flavors of island traditions to your table with tender salt cod, crisp vegetables, and a bright citrus dressing. The secret starts with proper desalting—soaking the cod until just right—so every bite delivers that perfect balance of saltiness and freshness.

My grandmother used to make this for family gatherings, and the aroma alone would bring everyone running to the kitchen.

The dish combines flaky cod with potatoes, bell peppers, and olives, all tossed in a creamy dressing that’s tangy yet light. Traditional recipes rely on mayonnaise and vinegar, but I’ve included a modern twist using Greek yogurt for a lighter texture.

The key is letting the flavors meld—prepping everything ahead ensures the salad tastes even better the next day.

What makes this salad special is how it captures the essence of Puerto Rican home cooking: bold flavors without fuss. The citrus dressing cuts through the richness of the cod, while the vegetables add crunch and color.

Serve it at picnics, holidays, or as a hearty lunch—it’s the kind of dish that feels both nostalgic and fresh.

For an extra touch, garnish with fresh cilantro or a squeeze of lime before serving. The proper desalting technique is critical, so don’t rush that step—it’s what transforms tough cod into melt-in-your-mouth perfection. Let’s get cooking!

Ingredients for bacalao salad puerto rican style

Six servings of flaky cod, crisp veggies, and zesty dressing—just like Abuela used to make.

The bacalao is non-negotiable here—look for salt cod labeled 'bacalao' at Latin markets or well-stocked grocery stores like Whole Foods. If you can't find it fresh, frozen works too (just thaw it first). The desalting process is key: soak the cod in water for 24-36 hours, changing the water every 8 hours. My abuela swore by this method—it removes the salt without drying out the fish. For the potatoes, Yukon Golds hold their shape best, but regular red potatoes work too. If you're short on time, use baby potatoes—they cook faster and still taste great.

No Greek yogurt? Substitute with mayo for classic texture, or use vegan mayo and coconut yogurt for a lighter version. The olives can be Kalamata if that's what you've got—just halve them. For extra tang, add a splash of orange juice to the dressing. Fresh herbs are ideal, but dried cilantro at half the amount works in a pinch. The bell peppers? Roasted first adds smoky depth, but raw gives that fresh crunch. And if you're feeling fancy, toss in some diced avocado right before serving—it keeps the salad vibrant.

This salad tastes even better the next day, so make it ahead—just keep the dressing separate until serving. Store the cod and veggies in one container, dressing in another. Keeps 3-4 days in the fridge, though the potatoes might get a little mealy after day 2. For longer storage, freeze the dressing separately for up to 3 months. I always double the batch—half for lunch, half for potlucks. The leftovers? Perfect for tacos or wraps the next day.

Step-by-step instructions for bacalao salad Puerto Rican style

Let's create this vibrant, citrus-kissed salad that balances salty cod with bright, fresh flavors.

Start with the 1.5 lb salt cod (bacalao) that's been desalted for 24-36 hours. Rinse it thoroughly under cold running water to remove any remaining salt crystals. Pat it completely dry with paper towels—this step is crucial for preventing a soggy salad. Using kitchen shears or a sharp knife, cut the cod into ½-inch thick slices, removing any remaining skin or bones. The slices should be uniform in size for even cooking and presentation.

In a medium saucepan, cover the cod slices with freshly squeezed lemon juice (from the 0.25 cup lemon juice) and 2 tablespoons white vinegar. Bring to a simmer over medium heat and cook for 8-10 minutes until the cod is just opaque and flakes easily with a fork. Drain well and let cool completely before adding to the salad. The acidity in the lemon and vinegar not only tenderizes the cod but also brightens its natural flavor, balancing the saltiness.

While the cod cooks, place the 2 lbs red potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 15-20 minutes until the potatoes are fork-tender. Drain and let them cool slightly before peeling.

Slice the peeled potatoes into ¼-inch thick rounds and arrange them in a single layer on a baking sheet. Drizzle lightly with 1 tablespoon olive oil (not listed but commonly used for crispiness) and season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Roast at 400°F for 20-25 minutes, flipping halfway, until golden brown and slightly crispy. The roasted potatoes add a warm, earthy contrast to the cool, bright salad.

Finely dice the 1 whole red bell pepper and 1 whole green bell pepper, removing seeds and membranes first. Thinly slice the 1 whole red onion, using only the white and light purple parts for a milder flavor. Halve and pit the 1 cup green olives, then slice them in half. Chop the 3 cloves garlic into a fine mince—this will be used later for the dressing.

In a large mixing bowl, combine the diced bell peppers, sliced onion, and halved olives. Add the roasted potato slices and gently toss to distribute evenly. Fold in the cooled salt cod slices, being careful not to break them apart. The vegetables should be evenly distributed throughout the salad, creating a colorful and textured base. Set aside until ready to add the dressing.

In a small bowl, whisk together the 1 cup plain Greek yogurt, 0.5 cup mayonnaise, remaining 0.125 cup lemon juice, 1 tablespoon white vinegar, minced 3 cloves garlic, ½ teaspoon salt, and 0.5 teaspoon black pepper. The dressing should be smooth and slightly thick—if it's too thick, add 1-2 tablespoons water to reach a pourable consistency. Taste and adjust seasoning, adding more lemon juice or vinegar if needed for brightness.

Pour the dressing over the salad mixture in the large bowl and gently fold everything together with a spatula or wooden spoon. The dressing should coat the ingredients evenly without making the salad soggy. Let the salad sit for 10-15 minutes to allow the flavors to meld. This resting time ensures the cod absorbs the dressing while maintaining its texture.

Before serving, chop the 0.25 cup fresh cilantro into small pieces. Sprinkle the cilantro evenly over the salad and give it one final gentle toss. The cilantro adds a fresh, herbal note that cuts through the richness of the cod and yogurt dressing. Serve the salad immediately or chill for up to 2 hours if preferred—though it's best enjoyed fresh.

This salad is perfect for lunches, picnics, or as a light main course. The combination of tender cod, crispy potatoes, and vibrant vegetables creates a dish that's both satisfying and refreshing. Enjoy it with crusty bread or as a standalone meal with a side of warm rice.

Essential equipment for this dish

Desalting Station

You'll need a large bowl or container big enough to fully submerge the 1.5 lb salt cod—I use a glass baking dish (like Pyrex) because it's easy to clean and doesn't absorb odors.

Place the cod in the container and cover it completely with cold water (about 4-5 cups). Change the water every 8 hours for 24-36 hours total. Trust me, this step makes all the difference—skipping it leaves your salad tasting like a salt lick. 🌊

Cod Prep Tools

For slicing the desalted cod, grab kitchen shears or a sharp chef's knife—the shears make quick work of the tough fibers. I also recommend paper towels (a whole roll!) to pat the cod completely dry after desalting.

Any moisture left behind will turn your salad into a soggy mess. A fine-mesh strainer helps drain the cod after simmering in lemon juice, keeping your kitchen counter clean. 🐟

Potato Handling

Medium red potatoes need a large pot (at least 6-quart capacity) for boiling, plus a baking sheet with parchment paper for roasting. I use Yukon Golds because they hold their shape, but regular red potatoes work too.

For crispy edges, a wire cooling rack helps circulate air while roasting. Pro tip: Use tongs to flip the potatoes halfway through roasting—your hands will thank you later. 🥔

Veggie Prep Essentials

Chopping bell peppers and onions requires a sharp chef's knife and cutting board. I swear by an 8x10-inch board—big enough to work without crowding. A mandoline speeds up potato slicing (set to ¼-inch thickness), but a serrated knife works fine if you're patient.

For olives, a small paring knife makes quick work of halving them. Keep a small bowl nearby to collect the seeds and membranes—you don't want them in your salad! 🌶️

Dressing Mixing

Whisking the dressing needs a small mixing bowl and whisk—I prefer a silicone-coated whisk because it's gentle on nonstick bowls. A measuring spoon set ensures precise amounts of lemon juice and vinegar.

For garlic, a microplane gives you finely minced cloves without the mess of chopping. Taste-testing requires a clean spoon—never reuse one that's been in raw ingredients! 🍋

Serving Style

For presentation, I use a large platter (about 12-inch diameter) to arrange the salad. A small serving spoon helps with portioning, and tongs make it easy to serve without breaking the cod.

Fresh cilantro gets a small bowl for chopping—never chop directly over the salad. Garnish with lime wedges on the side for extra zing. 🌿

Frequently asked questions