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Jamaican Ackee and Saltfish Recipe by RoxyChowDown.com

How to Make the Best Jamaican Ackee and Saltfish!

You'll love this easy and delicious Jamaican Ackee and Saltfish recipe! This recipe teaches you step-by-step how to cook Jamaican Ackee and Saltfish, the traditional way - from start to finish.
5 from 2 votes
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Breakfast, Dinner, Main Course, Main Dish
Cuisine Caribbean, Jamaican
Servings 4 persons


  • 540 ml canned ackee (pre-cooked)
  • 1 lb de-boned saltfish (salted codfish or pollock)
  • 3 tbsp vegetable oil
  • 1 small onion chopped
  • ¼ medium green bell pepper de-seeded & chopped, (optional)
  • 1 small tomato diced
  • 1 large garlic clove chopped
  • 1 sprig fresh thyme chopped, (optional)
  • 1 stalk scallion/green onions chopped
  • ¼ small scotch bonnet pepper de-seeded & chopped. ADD SCOTCH BONNET PEPPER TO TASTE (*pepper seeds are super hot so removed them prior to cooking!)
  • 4-6 pimento seeds
  • ½ tsp black pepper


  • Boiling method: Rinse the saltfish thoroughly by running tap water over it to remove the excess salt. Add the saltfish to a large pot of water and let boil (uncovered) for 30 - 35 minutes. Pour off the salted water and taste a tiny bit of your saltfish. If the saltfish is too salty, return it to the pot with adequate water to cover the fish, then boil for another 5 -8 minutes. Remove the fish from the pot and place it in a bowl of cool water.
  • Soaking method (slow): Rinse the saltfish by running tap water over it to remove excess salt, then place it to soak in a large bowl filled with hot water. Let the saltfish soak overnight for up to 8 hrs. Pour off the salted water and taste a tiny bit of the saltfish to determine if it has the desired amount of salt. If it is still salty, add hot water and let it soak for another 10 minutes.
  • Use the serrated edge of a dinner knife to gently scrape the scales and thick silvery skin from the fish. For (bone-in) saltfish, remove the bones and discard.
    If you are using boneless saltfish, skip ahead to the next step.
  • When the saltfish has cooled, use your fingers to 'flake' it into smaller pieces.
  • Prep the seasonings and set aside.
  • Drain the canned ackee and set aside.
  • In a large, wide skillet, heat the cooking oil on medium-high heat for 30 seconds.
  • Sauté the chopped seasoning lightly (about 10 seconds), then add the flaked saltfish.
  • Using a large wooden spoon, stir-fry the saltfish with the seasonings for 1 minute.
  • Cover the pot, and let cook on medium heat for 2 minutes.
  • Add the cooked ackee, sprinkle with black pepper, then toss all ingredients together to stir-fry for 2 minutes.
  • Cover the pot, reduce heat to low, and let cook for 3 minutes.
  • Uncover stir the pot, turn off the heat and let rest for 2 minutes.
  • Serve your delicious Ackee and Saltfish with roasted or fried breadfruit, fried dumplings, or boiled ground provisions.
  • Bless up and enjoy it!
  • Please remember to come back after you've tried this recipe to leave me a 5-Star Rating & Review if you enjoyed it. Thanks in advance :)
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