Saltfish Buljol

Think Sunday morning with the radio on and a bowl of this saltfish buljol waiting to be devoured.
This simple but bold saltfish salad is packed with fresh flavors, making it a Caribbean breakfast staple. Let’s talk about how to make it and why you’ll keep coming back to it.

I’ve lost count of how many mornings this dish showed up on the table—especially on weekends.
It was one of those “eh, just throw something together” dishes that still somehow felt special.
Whether it was paired with a hot bake fresh out the pot or just some leftover provision, saltfish buljol always had a way of making the morning feel a little more Caribbean.

What is saltfish buljol

Saltfish buljol is a traditional Caribbean dish made by shredding rehydrated salted cod and mixing it with fresh veggies like tomato, onion, and pepper.

In Trinidad and Tobago, it’s usually served at breakfast with fry bake (but don’t worry, we’re just focusing on the buljol here).

It’s known for being bold, briny, and fresh, a real flavor wake-up call.

How to make saltfish buljol

Ingredients

You only need a few things to make this dish sing. Here’s what brings it all together:

• Saltfish (salted cod): The star. Boiled and shredded to mellow the salt and make it flake apart.
• Tomatoes and onions: The classic crunchy-fresh combo.
• Hot pepper (like scotch bonnet or pimento): Bring the heat—or just a little tickle if that’s your style.
• Fresh herbs (chive, parsley, or cilantro): For color and bright, fresh flavor.
• Oil: Coconut oil is traditional, but vegetable oil works too. Some people heat the oil before mixing—it’s a personal preference.
• Optional extras: Cucumber, bell pepper, or even a splash of lime juice to switch things up.

Instructions

1. Boil the saltfish to remove excess salt—usually about 10–15 minutes. You can do this once or twice depending on how salty your fish is.
2. Shred the fish into small bite-sized pieces once it cools.
3. Chop your veggies—tomato, onion, pepper, and herbs.
4. Combine everything in a bowl with the shredded saltfish.
5. Drizzle in the oil—heat it first if you like a lightly wilted texture.
6. Mix and taste—adjust pepper, oil, or herbs to your liking.
7. Let it sit for 10–15 minutes before serving so all the flavors mingle.

Tips

The biggest game changer? Don’t skip properly rinsing and boiling the saltfish, if it’s too salty, everything else gets drowned out.

Make sure to dice your veggies small so every bite gets a good balance of crunch and flavor.

And honestly, this dish always hits harder after sitting for a bit. If you can make it ahead and let it chill in the fridge, you’re giving the flavors time to mingle and do their thing. Trust me, it’s even better the next day.

Serving suggestions

• The classic combo is fry bake and buljol, but it’s just as good with roast bake or even ground provisions.
• You can also pile it onto crackers, avocado toast, or tuck it into lettuce wraps.
• For full Trinbago vibes, add a slice of zaboca (avocado) on the side and sip on some bush tea.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Before serving again, give it a little mix and maybe a splash of lime or oil to freshen it up.

Related recipes

• Trinidad Fry Bake (coming soon!)
• Green Fig and Saltfish
• Stewed Saltfish
• What is Saltfish?

Frequently Asked Questions

Recipe

Saltfish Buljol

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This saltfish buljol recipe is a quick and flavorful Caribbean dish made with salted cod, fresh veggies, and herbs. Perfect for breakfast or brunch, especially when paired with bake or provision.

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Prep Time 1 hour hr

Cook Time 10 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6

Course: Breakfast, Main Course

Cuisine: Caribbean

Calories: 398

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 pound saltfish
• 1/2 cup chopped tomatoes
• 1/2 cup chopped onions
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup chopped scallion

Method

 

1. Place saltfish in water (make sure water covers fish) and let soak for 15 minutes, throw off water and re-soak for another 15 mins. (Taste fish to see if still too salty, if yes repeat) You can also try “boiling” method. See Notes
2. Chip saltfish into small pieces
3. Mix everything together: tomato, onion and olive oil
4. Add saltfish
5. Add saltfish to sliced bake.

Nutrition

Calories: 398kcal

Notes

Boiling method: Place saltfish in a pot of boiling water. When water is at high boil, pour off water and re-add fresh water to pot and repeat. (Repeat if fish is still extremely salty)

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